I learned something recently. This is a dead giveaway that I used canned pumpkin puree for my pumpkin pies. Those pretty, symmetrical orange pumpkins that we associate with the season have nothing to do with pumpkin pie, just jack-o-lanterns.
I give you the Orange Hubbard. This warty, organ-like pumpkin is where pumpkin pies come from. It may not look so appealing, but at least it tastes good when baked to perfection.
Uh, oh. You didn't mention the crooked neck pumpkins which are actually the first choice pie pumpkin for many people around this part of PA. I never heard of anyone using the orange hubbard for pies--or anything else. Me--I'm with you. Right outta the can anymore.
Hi Jo! After reading your comment, I did a little more research. A lot of pumpkins are good candidates for pies, including the crooked neck pumpkins. Some other options are sugar, casper, Cinderella and Jarrahdale pumpkins. As for hubbards, they're great pumpkins for cooking. At the end of the day though, I'm going for the canned variety.