Questions about this recipe compared to my mom's, which was from the True Light Beavers' Feast book: Can you substitute cider or orange juice for water without increasing the baking soda or would you need more? Is there a benefit to using all granulated sugar rather than half brown sugar? Also: are your recipes using salty-salt like sea salt or less-salty salt like Diamond kosher salt?
About the pumpkin: I caramelize my butternut squash (homegrown mini super sweet ones) or pumpkin puree until it is the texture of canned, as Meta Givens did.

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