Except for the Munchkin extra-mini pumpkins (light orange, slightly flattened, ribbed), the Tiger mini (mottled orange, flattened, strong ribs), and the Howden (biggest pumpkin), all these pumpkins are edible, with all the flattened heirloom types being excellent for baking. I'll likely use the Sugar Pie (deep orange, round, smooth skinned) and the Casper (pale white, round, faint ribbing) for Amerind-style stews (I got a couple of recipe books on Native American cuisine). I'll have to taste the Lil Pump Ke Mon (small, yellow-white with variable striping, flattened, ribbed) before I cook them -- mini pumpkins aren't known for being good cooking, but I've seen some gardener commentary that indicated these are. The mini Wee-Be-Littles (bright light orange, round, smooth) were specifically bred to be edible and I might try stuffing them.
This year I'm going to try selling my pies. I have ordered some shipping containers to handle mailing a few out but mostly I'll be making pies for the local Bay Area for "delivery". I've yet to find out the yield for this year's pumpkins, but as C. Moschata varieties have dense, smooth, fiberless flesh that's naturally very sweet, I usually get a pretty high yield of puree (average is 2 cups puree per pound of raw). We'll see how the Rouge d'Estampes will do (in spite its flat shape, it's not C. Moschata but actually a variety of C. Maxima).
If I do ship out pies, I'll have to figure out a way to have the shipping box sent back to me -- I might do a "subscription service" where the added cost of the box becomes a value: the customer sends me back the box and I make more pie to ship back to them. Would anyone be interested in that?