Love KA Flour and all the scrumptious recipes - especially love the new blog stype with pictures - I can tempt my daughter to try things easier. I can't wait to make these, or anything with pumpkin. Have some sourdough freshening to make Sourdough-Mincemeat Pumpkin Bread soon. Canned pumpkin is plentiful here in OR, I wasn't aware there might be a shortage elsewhere in the USA? So, for Lori in Colorado - I lived in Pueblo for over 2 years, (albeit some years ago) and regular canned pumpkin was readily available at King Soopers, Safeway and nearly every grocery I shopped at. Libby is a great brand as is the "house brands". Do look for just "canned pumpkin" - don't think "pureed pumpkin" as that may lead to confusion. In case of true need, just cook a pumpkin, sugar pumpkins make superb mashed/pureed pumpkin, drain well so it isn't mushy and freeze it in portions for recipes. One caution, Jack o'Lantern pumpkins are so-so, because their pulp is more stringy - but it can work....I used them in Greece and Germany in a pinch. Happy Cooking. Yes, maybe it's just the terminology here. Look in the baking aisle, in the canned pie filling section. You should find a can that simply says "pumpkin" on it... Marylou, thanks for sharing all your great info. PJH

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