The type of pumpkin used to make canned pumpkin purée is very close to sweet winter squashes like butternut and honeynut Making your own fresh purée from these varieties will give you the best possible pumpkin pie, one that’s both ultracreamy and richly flavored Just don’t be tempted to halve the whole squash and bake it still in the skin

https://cooking.nytimes.com/recipes/1022732-ultimate-pumpkin-pie