(I couldn’t find any recipes that didn’t use canned puree. But I suppose, to argue it, you could take a lot of time and effort to shell out & de-seed all the pulp of a fresh pumpkin, then hack it to bits with a butcher knife & carefully cut off all the hard shell with a smaller sharp butcher knife being careful not to slice off any part of your hand while you do it, because it’s probably not a very safe idea even for accomplished cooks to cut off a pumpkin shell. I’m sorry I ever began this post & feel like magneto should delete it for that matter. And then puree the rest of the pumpkin in a cusinart chopper & throw out the shell. Probably not worth the pain & sorrow.)
Starting over …. I couldn’t find any recipes with fresh pumpkin, probably for that same reason as above. Please disregard the suggestion of disinfected pumpkin. Thank you!