I have made pies from Hubbard, Turks Turban (which is really a gourd I'm told) Butternut, Butter cup, and today I'm using Sweet Meat. I have not noticed any difference in flavor in a pie. I think you can use any type you want and should have good results.
As far as a pie recipe, I use my mothers, but pumpkin pie seems to be one of those things that everyone has their favorite way to season it. You will have to make a few and adjust the spice to your liking.
Pumpkin Pie
2 cups pumpkin
1/2 cup white sugar
1/2 cup brown sugar
2 T dark molasses
4 eggs
Pinch of salt
2 teasp. Cinnamon
1/2 teasp. ground Cloves
1/4 teasp. ginger
1/4 teasp. nutmeg (fresh grated is best)
1 cup of condensed milk.
I just put everything in the food processor and blend it until it's nicely mixed, and pour it into an unbaked pie shell and bake for about 50 minutes at 350 degrees, or until a knife inserted into the middle comes out clean.
If you are planning on canning it, leave out the eggs and milk.
If after you make one, if you don't like a certain spice, either eliminate it next time, or reduce the amount. Play with it until you get what you like.
