When making pies, breads, and other baked goods in which the pumpkin is pureed, or fashioned into a thick paste, then what is a reasonable culinary substitute for Cucurbita maxima of similar flavor?
I find that hominy (also known as maiz de pozole or dent corn) can be boiled and mashed into a paste reminiscent of pumpkin paste.
The flavor of hominy is distinct from the flavor of pumpkin.
In order to replicate the flavor, I found that mixing soy bean oil with the mashed hominy replicates the flavor of Cucurbita maxima. The more the oil tastes like oily fish, then the closer the similarity of the flavor profile is.
I have no perfected the ratio of fish-flavored oil to mashed hominy.
I hope that other users of this website will write better answers. If someone finds an ideal ratio of hominy to fish-flavored oil, then their answer will undoubtedly receive more upvotes than this preliminary answer.
I hope to see your answers rise above mine.