The answer is the sugar or pie pumpkin. But the sugar pumpkin, now there's a pumpkin to sink your teeth into. Small and sweet, with dark orange colored flesh, it's perfect for pies, soups, side dishes, cookies, and, most of all, breads.
Nothing makes pumpkin bread taste better than fresh pumpkin.
There are three ways to transform an uncooked pumpkin into the puree used in baking. This puree can be used in all your recipes calling for canned pumpkin. Baking Method Cut the pumpkin in half and discard the stem section and stringy insides. In a shallow baking dish place the two halves face down and cover with foil. Once the baked pumpkin has cooled, scoop out the flesh and puree in a food processor or mash with a potato masher or potato ricer.