I've been "rendering" pumpkins for purée for probably 30 years, but only recently started trying varieties other than sugar pumpkins. We found a farm that grows both carving and baking pumpkins, where I first discovered the "blue" and "Cinderella" varieties. This year I bought one of each and plan to do side-by-side comparisons to see if we can tell a difference. I just baked the blue yesterday; very dry, so I'll need to add some moisture to purée it. (I got about 2 gallons of "meat" out of a 15-lb pumpkin.) It'll be interesting to see how the cinderella compares.

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