Part 3/10:
For making pumpkin puree, Kayla recommends using a small sugar pumpkin or pie pumpkin. These varieties are sweeter and less fibrous than larger pumpkins, making them ideal for cooking and baking. She demonstrates how to carefully cut off the top, slice the pumpkin in half, and remove the seeds with a spoon. This initial step requires some effort and patience but is manageable with a steady hand and proper technique.