You are welcome to use your own fresh pumpkin instead of canned pumpkin puree. My only caution is that you cannot use a carving pumpkin (like the pumpkin you carve for Halloween), but need to use a sugar pumpkin. Carving pumpkins are raised for their durability and not their taste and contain much more moisture than sugar pumpkins and also have less flavor. How to make homemade pumpkin puree:  1. Preheat the oven to 325 degrees F. 2. Cut the pumpkin in half from the stem to base. 3. Remove all the seeds and pulp. 4. Cover the cut side of each pumpkin half with foil. 5. Bake, foil side up for 1 hour OR until tender. 6. Scrape out pumpkin flesh and add to a blender 7. Strain puree through a fine mesh sieve to remove any stringy pieces 8. Store in the refrigerator for up to 3 days. 9. If your puree is extra moist, drain it on paper towels before using.