Jack O'Lantern pumpkins: Fairly large, insides cleaned out, seeds saved for roasting and a face carved into it for Hallowe'en. My mother always cut it up and roasted it, then froze it for pumpkin pies. She'd spoon off any liquid on the top as it thawed and it made really good pie.
Pie (or sugar) pumpkins: Much smaller, meatier flesh. I roast these seeds, too. The flavour is a little different from JOL but still good. I use this flesh for pie, muffins, cakes, loaf cakes, soup.
Has anybody ever read the ingredients on plum sauce? The first listed ingredient is pumpkin!