Pumpkin is one of the few things I can eat without consequence.  I peel, cube, and roast them in the oven with salt and a little bit of good olive oil.  It will keep in the fridge for 4 or 5 days and it freezes well for pumpkin bread all year long.

It always bothers me to buy canned pumpkin when I have fresh on hand.  I finally figured it out and haven’t bought a can of pumpkin since.  Roasting is the answer.  The oven will remove excess water.  Then a quick blend and it’s puree.

I use several different egg replacers overall.  For cakes and quick breads I generally use a blend of starches.  Some things you can sift it in with the dry.   But this dough is heavier and needs all the lift it can get.   Whip up the egg replacer with some warm water untill it’s foam.  A wire whisk is enough to get the right consistency.  But a mixer or blender is fine too.   The more air the better in this case.