"We've had people actually thank us for providing this alternative type of pumpkin pie," said Tsukazaki, general manager at Food Solutions, which is a divisionof FCH Enterprises, owner and operator of Napoleon's Bakery, Zippy's and A Catered Experience. "And it tastes just as good as a pie that's made with sugar."

During the month of November, Tsukazaki and a small army of bakers will prepare more than 12,000 made-from-scratch pies for Thanksgiving, half of which will be pumpkin flavored.

"It was a close call this year because there was a shortage of pumpkins," said Tsukazaki, who graduated from the culinary program at Kapiolani Community College and later apprenticed in Switzerland as a pastry chef. "We only got our shipment of pumpkins the last week of October."

This gave Napoleon's bakers just enough time to start baking such pumpkin-infused treats as cheesecakes ($14.25), chiffon pies ($7.40), tube cakes ($5.45), bundt muffins ($1.75), scones ($1.30), coffee cake squares ($1.30), crunch pies ($8.25) and, of course, the ubiquitous pie made with real sugar ($6.70) or with Equal Sweetener ($8.50).

All Napoleon's desserts are made from scratch and with quality ingredients. They're also not overly sweet nor finished with artificial coloring.

Shortcuts are frowned upon and every step of the baking process must be closely and carefully followed.

"We have people who check every pie before it's boxed and sent to the store," Tsukazaki said. "No one wants a crumbled pie crust."

In addition to November's pumpkin "Flavor of the Month," Napoleon's will also feature a sugar-free chocolate "Delite" cake ($10.40), made with layers of chocolate pudding.

In the spirit of giving thanks, Napoleon's will also help the Salvation Army feed the hungry during its annual Thanksgiving Luncheon at the Blaisdell Center.

"This is our fifth year doing this," said marketing manager Jeanine Mamiya-Kalahiki. "And our goal is to sell up to 300 pies."