Pumpkin pie filling can be rather grainy and sometimes even stringy, depending upon the skill of the person who baked it. Sweet potato pie has a very similar flavor but the texture is entirely different, smooth and creamy. But, the skill of the baker comes into play there, too. It's easy to ruin a sweet potato pie by getting the filling too thick.
Pumpkin/winter squash filling consistency depends on both the variety grown and the season in which it was grown as well.
I regularly grow ~4-500lbs for family use. If it’s first baked in a dish (having cleaned out the seed cavity and the first 1/2” of ‘stringy stuff’) of water, face down, covered with foil for several hours at about 300F, scooped out and processed in a food processor or blender, it’s superb.
I make ‘breakfast cake’ for my family year round with it. It’s got a lot of vitamins and is ‘free food’ at my house since we have the space to grow it easily. Several cups of the finished squash + a cup of vanilla greek yogurt, a dozen eggs (we have chickens) + baking powder, flour, milk, cinnamon/nutmeg/ginger (ginger is also easy to grow if you have enough heat units, a great shady spot, and some large ornamental containers) and etc and then bake.
Toasted with butter it’s yummy with coffee or milk. And way healthier than ‘poptarts’ or other junk.
It’s funny that ‘pumpkin’ is ‘white people’ stuff or something. They were grown by Native Americans for thousands of years before the ‘white man’ showed up.