Don’t get me wrong: There is nothing wrong with using canned pumpkin purée for baking or cooking seasonal goodies. Chefs do it, so we can do it. It’s just easier and faster, and sometimes time has to be on your side in the kitchen. When you have an empty weekend ahead of you, though, and want to try something new in your culinary escapades, you may consider making your purée from scratch. It’ll be fresher than its canned counterparts, and you’ll likely walk away with a greater sense of satisfaction once those pumpkin cookies are cooled. Do you know how to get it done?