Fresh vica canned pumpkins
Is making my own pumpkin puree from scratch worth the effort vica just buying canned pumpkin puree.
Depends on how much effort you want to put into it. I've always made puree from fresh pumpkins. I like the idea of it; I like the colour of the finished product; I like the flavour. It's also very cheap. I buy a couple of "pie pumpkins" (also known as sugar pumpkins - just small ones, smaller than a soccerball), halve them vertically, scrape out the seeds (save for toasting) and bake, cut-side-down, on large baking sheets until softish. Then turn over and bake cut-side-up until slightly dried out and very soft. Scoop out all the pulp and blend until smooth in a processor or a food mill. THEN - and this is the key part for me - I let the puree drain through a coffee filter (or filter-lined strainer) until thick. It's important for most recipes to use a thick puree. I save the liquid and add to soup, so it's not wasted. Usually I end up with enough puree to make a few pies and whatever is left I freeze in recipe-sized portions.
This isn't exactly labour intensive, but it does take a certain amount of time. Small pumpkins are usually cheap and I can generally get two pies from an average pumpkin. I really don't think there's anything very wrong with canned puree, but I've never used it because I like the whole concept of starting with an actual pumpkin.
I've used both canned and fresh pumpkins. I always prefer doing things from scratch as I know exactly what's in there as I made it. The fresh pumpkin is obviously a more labor intensive but I would say works even better, depending on the variety of pumpkin that you use. Follow the steps that Nyleve provided. As an experiment one year I used a Halloween pumpkin and found it to be highly edible - as long as it is oven baked and not boiled.