When baking or making pumpkin puree, you never want to use the pumpkins that are known for carving. Instead, you want to use heirloom pumpkins that have low water content and rich-tasting flesh. Some great pumpkins for baking include Musquée de Provence, Dickinson, Jarrahdale, Kabocha, Nantucket, Sugar Baby, Winter Luxury, and Autumn Gold.