Sugar Pumpkins

• Sugar pumpkins are the most common type of baking pumpkins available. Sugar pumpkins generally weigh less than 4 lbs. and contain more pumpkin flesh than other similarly sized pumpkins. The sugar pumpkin flesh is sweet on its own -- although it will still need sugar added while making the actual pie -- and finely grained for a smooth texture. Sugar pumpkins are typically available in your grocery store or at the farmers' market in the fall.

Cheese Pumpkins

• The cheese pumpkin might not sound like the best variety to use to make pumpkin pie, but many people swear by it. Cheese pumpkins are most prevalent in New England, but can be found in other parts of the United States. The pumpkin itself is a flattened shape that is medium in size. The skin is a light tan color, but the inside flesh is the traditional orange. The cheese pumpkin is sweet with few seeds and a low water content, which creates a lighter pie.

Pie Pumpkins

• There are several different types of pumpkins that can be used in pies, but two of them are actually called pie pumpkins. The pic-a-pie and New England pie pumpkins are both grown almost exclusively for baking. Both pumpkins are small with thin orange skin and orange flesh that has a sweet taste. The New England pie pumpkin is available almost exclusively on the East Coast, but the pic-a-pie pumpkin can be found all around the United States.

Cinderella Pumpkin

• In the classic fairy tale, Cinderella rode in a pumpkin carriage to the ball. Now, the tables have been turned and Cinderella is a pumpkin -- or at least a variety of pumpkin. The Cinderella pumpkin is the largest type of pumpkin grown for pies and is said to be the type of pumpkin the Pilgrims grew and served at the second Thanksgiving. Cinderella pumpkins have more seeds than other pie varieties, but the flesh of the pumpkin is sweet and the water content is low.