If you want pumpkins to eat, grow these. If you want pumpkins to look at, grow something else.
I tried some of these in 2020, just on a whim, and I am glad I did. This plant produces a lot of food per square foot, with little effort and little care. The pumpkins are large and they keep well -- it's now early March, and I still have one of these from last year's harvest, sitting on my kitchen counter. The flesh is fine for cooking and the seeds dry and roast well.
It doesn't look like a traditional pumpkin -- it looks like a tan watermelon. And, technically, it's not a pumpkin, it's a winter squash. But so what. One of these probably contains as much edible material as a dozen of the "sweetie pie" type pie pumpkins. And these are just plain good eating.
The sole issue I had was powdery mildew, but I had that all over all my cucurbits last year. I'm growing these again this year, and I'll spray them pro-actively (potassium bicarbonate, mostly) to keep the powdery mildew down.
Anyway, here I am, back to buy more seeds for 2021. This is now my go-to pumpkin variety.