Sugar or pie pumpkins are best for cooking and baking a tasty pie or bread. They are smaller than pumpkins used for carving festive jack-o-lanterns. They have dense flesh and high sugar content. The flesh is less stringy and the color is usually darker. If using fresh pie pumpkins in place of a 15-ounce can of pumpkin, use 1 3/4 cups of mashed fresh pumpkin.
Home canning is not recommended for any mashed pumpkin or winter squash. The only directions for canning these is for cubed pieces. Mashed products can be safely frozen.
Learn more from these resources:
https://www.bookstore.ksre.ksu.edu/pubs/MF1181.pdf
https://nchfp.uga.edu/tips/fall/pumpkins.html
https://burke.ces.ncsu.edu/2021/11/pumpkins-for-pumpkin-pie/
https://blogs.extension.iastate.edu/answerline/2018/10/04/pick-the-best-pumpkin/
