We have done both in the past - had them for decoration only, for eating only and both. If you draw the face on with markers (Sharpies work best), you don't have to worry about the pumpkin going bad before you want to cook it. Than said, the regular pumpkins are more squash-y tasting; pie pumkins are smaller and lighter colored and make much better pies. Both are watery and have to be drained well after cooking before being used for pie. I'll have to say I spent one fall cooking and freezing pie pumpkin flesh and in the end it tasted not one bit different than what you can buy in a can, store brand or name brand - and the price was actually higher on the fresh pumpkins. Just something to keep in mind if you're looking at pumpkin as a food source. If I grow them myself or get access to a field I can glean, I can see where it might be a bargain, but otherwise, I stick to using them for decorations....Liz
