American Buddhist Net

PORTLAND, ORE. — The holidays may not be so sweet this year.

Nestle — which sells nearly all the canned pumpkin in the U.S. — says poor weather hurt its harvest, creating a potential shortage of its Libby's pumpkin pie products through the holidays.

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Not only is preparing a fresh pumpkin for pie ridiculously easy, it is also more nutritious than canned. Plus, you will not be exposed to all those spooky chemicals they line cans with these days. Sugar pumpkins should be available in abundance pretty much anywhere, but many varieties of winter squash make fine substitutes for pumpkin and may even be better tasting. Hubbard, kabocha, and Long Island cheese squash come to mind. To make your own pumpkin puree: Halve the pumpkin/squash with a large knife or cleaver, scoop out the seeds, lay the halves flesh side down on an oiled cookie sheet or baking pan, bake for 45 minutes (or until the flesh is soft) at 350, let cool, puree in a food processor or blender, make your pie, freeze leftover puree or use it to make pumpkin bread, soup, curry, or something else. Happy Thanksgiving. Robyn