all of my recipes used canned pumpkin!! However, I did find a pumpkin cookbook website:
Pumpkin Recipes Galore! there's a recipe on that website as well on how to make homemade pumpkin puree, also tells you what type of pumpkin to look for and use:
Homemade Pumpkin Puree also when I went to allrecipes.com and did a search on pumpkin pie, there were a few on there that had tons of reviews and a 5star rating, so those are probably safe!!
Also, I don't know if you have heard of Emeril Lagasse or not, he's a famous chef here in the United States. I have made his regular cheesecake, and it was AWESOME!!! Rich, heavy texture, melt in your mouth cheesecake, not that soft pudding type style.
Heres the link to his Pumkin Cheesecake, I also copied and pasted here as well:
Emerils Pumpkin Cheesecake PUMPKIN CHEESECAKE
ingredients
· 1 3/4 cups graham cracker crumbs
· 1/4 cup finely ground pecans
· 1 tablespoon light brown sugar
· 1 teaspoon ground cinnamon
· 8 tablespoons (1 stick) unsalted butter, melted
· Three 8-ounce packages cream cheese, at room temperature
· 1 1/2 cups sugar
· 2 tablespoons cornstarch
· 1 teaspoon pure vanilla extract
· 1/8 teaspoon freshly grated nutmeg
· 2 large eggs
· 2 large egg yolks
· One 15-ounce can solid-pack pumpkin purée
· 1/4 cup heavy cream
preparation instructions
Preheat the oven to 350°F.
Combine the cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a medium bowl. Mix in the melted butter. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of an ungreased 9-inch springform pan.
Beat the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon cinnamon, and the nutmeg in the bowl of an electric mixer on low speed until smooth and fluffy, scraping down the sides of the bowl as needed. Add the eggs and yolks and beat just until blended. Mix in the pumpkin and cream. Spread the batter in the pan, and place it on a baking sheet.
Bake until the center is nearly set, 60 to 70 minutes. Cool on a wire rack for 15 minutes.
Carefully run a sharp knife between the cake and the sides of the pan. Remove the sides of the pan. Cool completely on the rack before covering tightly with aluminum foil or plastic wrap. Refrigerate until well chilled before serving, at least 4 hours or up to 2 days.
Yield: 10 to 12 servings
Also, heres a regular Pumpkin Pie with a little twist of Rum from Emeril!!
Emeril's UNCLE DAVE'S RUM PUMPKIN PIE UNCLE DAVE'S RUM PUMPKIN PIE ingredients
· 2 eggs (beaten)
· One and one-half cups pureed cooked pumpkin
· One and two-thirds cups light cream
· 2 tablespoons rum or bourbon
· Two-thirds cup sugar
· One-half teaspoon salt
· One and one-half teaspoon ground cinnamon
· One-half teaspoon ginger
· One-half teaspoon nutmeg
· One-fourth teaspoon allspice
· One-fourth teaspoon cloves
· One 9-inch pie shell
· One-half cup tightly packed brown sugar
· 6 tablespoons butter
· One and one-half cups shelled pecans
preparation instructions
Heat sugar and butter in a large skillet on medium heat. Stir until the sugar dissolves. Add the pecans and brown, turning to coat them evenly. Remove from heat and cool.
Preheat the oven to 425 degrees.
Combine all the wet ingredients and stir to mix. Combine the dry ingredients. Pour into the wet mixture and mix well. Pour into the pie shell. Bake for 15 minutes, then reduce the oven temperature to 350 and bake for 20 minutes. Add the topping and bake another 10 minutes.
<small>[ October 15, 2002, 10:33 PM: Message edited by: going_crazy ]</small>
