On Sat, 26 Nov 2011 07:37:47 -0500, Boron Elgar
> wrote:

> Over the years of using fresh pumpkin and adding in the sage advice
> of others, I have come around to believing that the best pumpkins for
> pie are what we call "sugar pumpkins" or sometimes, "pie pumpkins."
>
> They are smaller and meatier/fleshier than the large, but more common
> jack-o-lantern ones. The drawback is that they are not always easy or
> even possible to find. Using a larger, unsuited pumpkin is, to me, too
> much effort that does not yield a result that is deeper, richer or
> fresher flavored than a decent brand of canned pumpkin....or using
> butternut squash (shhhhh).

For me, fresh pumpkin pie was a by-product of Halloween - so I only
used field pumpkins.

--
Food is an important part of a balanced diet.