But one mistake I made at first was not understanding that pie pumpkins are more finely grained than regular pumpkins. I bought a small pumpkin once that was not a pie pumpkin and roasted it off the same way and it came out stringy and unappealing.
Right? Me, too. That's why I bought canned for years. I'd cooked a pumpkin once and it was horrible. I thought I just didn't do it right, so cans it was. Who knew?
I want to try one of those little pie pumpkins, too. Lucky you that you can get one from the Amish. Here, they close their public sale booths at the end of September and I wasn't smart enough to nab one on their last day.
Just cooked a white pumpkin. They look like honeydew melons inside. A creamy greenish white. It tasted a bit like spaghetti squash so I'm not sure if it would make a good pie. Great with veggies, though.