I can’t stress enough the difference in taste between fresh raosted pumpkin and canned pumpkin. They are like homemade marshmallow and bagged marshmallows. Night and day. Fresh pumpkin has a deep, rich pumpkin flavor and is so velvety and smooth when pureed. Canned pumpkin will serve in a pinch, but why settle when you can make a bunch of pumpkins and keep them in the freezer.
It’s so easy too. Slice in half, remove the seeds and place cut side down on a foil lined baking sheet and bake at 400F for approximately 30 minutes or until fragrant and slightly soft when pressed with your finger. When they cool, scoop ot the flesh and puree in a food processor until smooth. I usually measure them out and make packets of 1 cup puree and freeze flat. I just take them out when I need them.
You might think that if you get a big pumpkin, you can make a lot all at once. Don’t. Big jack o’ lantern type pumpkins are less flavorful and their texture is grainy and stringy. The small ones are best, trust me.
If you haven’t tried it before, give it a try. You will totally taste the difference.