Pat, I use jack-o-lantern pumpkins, too, and have for years. There are pumpkins grown in Texas where I live that are sweeter than regular large pumpkins. I spread the purée in large casserole dishes and let it bake for a few more hours to evaporate the excess liquid and concentrate the flavors. As the natural sugar carmelizes on the side of the baking dish, I scrape the sides and stir it back into the purée. The end result is a sweeter purée and a darker orange color, instead of the golden purée color. You can taste the sweetness in the finished purée.

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