Where I come from, canned pumpkin puree is almost unheard of because it’s uncommon. So we make our own. Which I don’t mind because it really doesn’t take that much effort.
I noticed a lot of the recipe calls for the pumpkin to be roasted. I prefer to steam it instead. So here’s what you need to do:
Get a large sharp knife. Cut the pumpkin into quarters or more, depending on the size. Put it in the steamer for half hour or until soft (you should be able to scrap with a spoon effortlessly). Scrap the pumpkin off it’s skin and puree it in the food processor. Or you can use the masher.