You are likely familiar with the large pumpkins that appear in your local grocery stores every October. These are often quite big and ideal for carving jack-o-lanterns. They tend to be very fibrous and stringy inside, and though their seeds are excellent when spiced and roasted, they aren't ideal for cooking and baking. Sugar pumpkins are smaller and sweeter, and their flesh tends to be firmer and less fibrous than regular pumpkins. These are ideal for cooking and baking. They are also often referred to as pie pumpkins.