Thanks for the spicy pumpkin recipe! It too sounds good. I am still a little concerned about the fresh vs. canned issue - it seems to me that whenever I make fresh cooked pureed winter squash of any kind, it is much more watery than anything you'd find in a can (even though I always bake, not boil, the squash). I'm going to surf around looking for some pumpkin pie recipes from fresh pumpkin - maybe that will shed some enlightenment that will help with quick breads and cakes, too.