Pie pumpkin is meatier and less "pumpkin-ey" for want of a better word.
You could use squash.
Pie pumpkins are shorter and less orangey and the flesh i9s thicker than a pumpkin.
Linda C

I've also seen them called "Sugar Pumpkins". They're smaller typically. If you use a non-pie pumpkin for pie or soup, the texture is not very good - very watery (Ask how I know... years ago I ruined batch of pumpkin pies because I wanted to do it all from scratch and didn't pay attention to what kind of pumpkin to use!)

Hmm...My grandmother called them milk pumpkins.
I think I was maybe 10 before we were "rich" enough to have a real orange Jack-o-lantern pumpkin...one that couldn't be reused for pies the day after Halloween.
And I had a neighbor who would go around the neighborhood the day after Halloween asking for the pumpkins so she could cut it up cook, strain and freeze it for pies. Worst pie I ever ate! LOL!
Linda C

I don't know if it's true or not, but what I've read is that a lot of pumpkins are now raised for decorative uses and so the flavor has been sacrificed for size and color. The pie or sugar pumpkins are bred to be eaten, and the flesh is firmer, less stringy and less watery.

Maybe someone who has grown some or knows more about the varieties can verify that for us.

As far as flavor, Halloween pumpkins beat canned pumpkin, at least for pumpkin bread. I've had several people comment on how "pumpkin-y" my breads are when I used fresh pumpkin, & I've only used the decorative variety when I got them cheap. I've made pumpkin pie with it. It tasted fine but I hated the stringy texture,despite that I blended it well. I think that would be the case for soup too. I keep meaning to get a pie pumpkin & try it just to see how much better it would be.
Of course, there are a lot of varieties of pumpkins. I remember reading a seed catalog listing varieties that were good for eating as well as for decorating.

I got the big idea one year that I wanted to make my pumpkin pie from scratch. No, I didn't know that there were different kinds of pumpkins either. My pie tasted o.k., but it was sort of gray in color and stringy.

Around here, they do sell pie pumpkins, in fact I've got one sitting on the counter downstairs waiting for me to get busy. They are smaller than your average jack-o-lantern pumpkin, and a darker sort of orange...more of a brownish orange than a yellow orange.

Rachelellen..that is a perfect color description..and to add to "shape" yes they are usually shorter, smaller and definitely smell more pumpkiny when opened..(unfortunately) you can't smell pumpkin through it's skin real well..LOL

I grew Jacks this year, and the one we opened was very dry inside and very thin walled.

I have a French heirloom eating pumpkin from a farm down the bend and it's a pale orangy yellow, quite ribbed, a little more smooshed and more round than tall.

When I get a chance it will be cut, cleaned, baked, used and frozen.

I grew three types this year - sugar, jack o'lantern, and Big Max. I already threw the big max over the fence for the deer but when and if I get around to cooking my sugar ones, I will do a test to see how they compare with the jack o'lantern.

WOW! I had no idea. Thanks for the info. I think I will go on the hunt for a pie pumpkin. Maybe I can find one at the local farmers market.

I really appreciate everyone sharing.

Betty

Pie Pumpkins around here are sweeter, less stringy than a Jack-oLatern type punkin.
I use a Butternut Squash or other Hard Shelled Orange fleshed squashes also for pies, custards or quick breads.

Something I LOVE, but rarely buy due to it usually being sold in huge sizes for single me, is something called a hubbard squash. It is sort of football shaped, but rounder. Has deep furrows. Sort of looks like a huge acorn squash, but the colors of the rind are a little bit different. Sort of a bluish green, and perhaps I have seen orange ones. Anyway, the flesh is very orange. I have heard a rumor that it is hubbard squash that is used in canned "pumpkin." It is real tasty, but I can't eat it up fast enough to warrant buying it.
I have made pumpkin pie from a fairly large, ubiquitous pumpkin. Not sure if it was a prime pie variety but I doubt it, a friend bought it. It was OK, pie tasted good, but yes, a stringier texture than what we are probably used to.

I looooove Hubbard squash!!!
But the catch is to fine someone to share it with!
Linda C