Baking With Pumpkins

I concur with Kenzi and would like to add that sugar pumpkins also tend to be less stringy than other varieties. They're at the modern end of thousands of years of breeding for the purpose and, not coincidently, the type you'll find canned on the grocery store shelf.

There are countless heirloom varieties of pumpkins, but if you are looking to bake, sugar pumpkins (also known as sugar pie pumpkins) are by far your best bet. The flesh is sweet and a bit drier than some other varieties can be, so they're perfect for pies, breads, and all manner of fall desserts.