..... that calls for canned?
I've made an epicurious pumpkin cheesecake recipe several times with great success (with canned Libby pumpkin)... I want to make it for xmas with fresh puree from pie pumpkins (currently being stored in my freezer). I know that usually you can use them interchangeably but for some reason I am nervous with the cheesecake. Any opinions? THANKS!