I have always wondered how ‘Libby’ gets all of that pumpkin puree into those cans. I remember making pumpkin pie with Gramma for Thanksgiving and asking why we did not use a pumpkin to make pumpkin pies - I do not remember what she said, but I remember thinking that it must be impossible because if Gramma did not know how to use it, then no one did. But I am older now, (and although Gramma is still my baking icon), I figured out that if ‘Libby’ can puree a fresh pumpkin, Alex and Jess can too. Besides, we use the freshest ingredients possible when baking so I decided that it was time for us to use real pumpkins to make all of these pumpkin treats.
Jess was totally on board (she is the best). So off we go to get baking pumpkins. So then we had all of these pumpkins with absolutely no idea what to do with them - hmm. I did not think about that.
So we spent some time with "google" and finally discovered the best way to prepare fresh pumpkins for baking
Step one: wash pumpkins
Step two: halve pumpkins and gut them. (This was done, thanks to Bradley and Jose)
Step three: put pumpkin halves cut side down on a baking pan with enough water to cover the pans and the edges of the pumpkins and bake for 30 minutes at 375 degrees. 
Step four: turn over pumpkins and brush insides with honey and then bake 20 more minutes. 
Step five: peel pumpkins and mash!
So, incase you don’t know exactly what this means... Jess and I only use 100% FRESH pumpkins for all pumpkin treats this season: pumpkin, cream cheese rolls, mini pumpkin pies on Sundays, pumpkin scones, pumpkin cupcakes, and pumpkin bread.
And you might decide to try it for yourself, it is much better for you, way cheaper, and a little more than gratifying to know you made it from scratch!
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