Tom, the variety is "Jap Pumpkin". Yes, I was wondering recently what pumpkins actually were in the US. As an example, I noticed how people had trouble suggesting a recipe for pumpkin soup over there. I thought it might be terminology.
Our squashes are usually soft wet fleshed and smaller. Pumpkins for us typically have yellow-orange soft but dry flesh.
In a blurb I just read, it says Jap Ps are also known as "Kent Pumpkins".
