Last year I planted a pumpkin that was supposed to be a bush type. I got it from Jung Seeds. The vines ended up being about 10 feet, which is much shorter then most of the regular pumpkins, but still took up a quite a bit more space. Although I didn't can any of them, just gave them to kids for Halloween carving, in the past when I've canned pumpkin for pies I've added the sugar and all of the seasonings and canned it. Then all I had to do was add milk and eggs and pour it into the pie shell.
Mostly I just use squash for pies, and I can't taste any difference between that and pumpkin.
