Pumpkin and butternut squash are close enough for me to inspire ingredient swaps in savory dishes, with a very important exception. Pumpkin flesh tends to be more watery and fibrous depending on the type of pumpkin. Sometimes I purée baked pumpkin in a blender to get a smoother texture to use in a pasta dish or a savory galette.
I riff on this butternut squash and caramelized onion galette as a base for squash-based savory tarts. When using pumpkin I will incorporate egg(s) into the filling for a more dense, custard-ish texture. The pumpkins I get have been less dense than other winter squashes and need help in the texture department.
I usually start with pumpkin purée I prepare and freeze. Time in the freezer seems to dry out the purée somewhat. If working with fresh I might need to remove excess moisture by heating carefully in a pot.
