A note about canned versus fresh: Season it, boil it, and mash or puree it. After mashing or puree-ing, place it back in the pan and set on low heat to reduce the water content. Watch it closely so it doesn’t scorch. Then line a large strainer with a double thickness of cheesecloth (or a few flattened coffee filters). Place the strainer in a bowl and pour the puree into the lined strainer. Lay a piece of plastic wrap on top of the pumpkin and place the entire set-up in the refrigerator overnight. You can now use this puree in any recipe that calls for canned pumpkin, or pumpkin puree.
If you would like a PDF of the recipes, just let me know. These JPG files might be hard to read.
Pilgrim Verse, circa 1630
“For pottage and puddings, and custards and pies,
Our pumpkins and parsnips are common supplies.
We have pumpkins at morning and pumpkins at noon.
If it were not for pumpkins we should be undone.”