The carving ones are a bit watery, but edible. Roasting the flesh first takes a lot of the moisture out. Morrison's have some blue skinned variety and a dark green knobbly one that looks a bit like marina Di choggia so I bought a few of those to store for eating rather than carving. The flesh from these is much nicer.
I've made pumpkin loaf (several different kinds) and will be making pumpkin pie on Tuesday. I think butternut squash flesh gives a better colour, but pumpkins are ok even the carving ones, if you roast and then squeeze it in some muslin to dry it out.