Lots of recipes call for canned pumpkin, and I always thought that was because canned was easier. Bet yesterday someone told me it's because canned pumpkin has a firmer texture.
I cook a lot with butternut squash, and I always thought it was better than pumpkin because it's firmer and tastier.
For recipes like pumpkin cheesecake, pumpkin cakes, etc. do you think I could substitute canned pumpkin with fresh pureed butternut squash? Or should I just suck it up and buy pumpkin in a tin? Thanks.