It fell away from the meaty inside extremely easily. The Rouge Vif Detampes was more reluctant to let go of its meaty center.
The New England Sugar Pie...
and the Rouge Vif Detampes both had lots of meaty flesh to harvest, unlike a carving pumpkin which has a hard outer core and a hollow center. The New England Sugar Pie cooked whole afterwards separated ridiculously easily from the seeds and stringy center. I'll never scoop out the seeds first again with this variety.
The Rouge Vif Detampes cooked in this manner was a little trickier to decipher from the stringy center since it's flesh is more stringy also, though it wasn't bad.
There was one problem pointed out by my mother-in-law who had never made a pumpkin pie with a fresh pumpkin, instead having always used a store bought can of filling. The Rouge Vif Detampes had too much fluid and when she made her pie it was extremely runny. I promised to experiment and after having first drained off a little of the fluid by tipping the bowl of pulp to the side, I then plopped it into a wire strainer to continue to drain. It helped a great deal to remove the excess liquid.
Selection of varieties also plays a role in flavor and nutrition. That's what I'm working on. Trying to decide what varieties of garden vegetables to grow depending on flavor, productivity and nutrition.
Personally, I have decided that I prefer the flavor of these New England Sugar Pie pumpkins to the Rouge Vif Detampes as it is more intensely pumpkiny. I also like the creamy texture rather than the stringy type in Rouge Vif Detampes. Then again, I don't like spaghetti squash because it is too stringy and mild in flavor. I also prefer Zucchini to Summer Squash and my favorite winter squash is Buttercup Squash. It makes a wonderful pie also.