It’s kind of the opposite, actually. There was a hybrid pumpkin with okay-tasting flesh and hull-less seeds, which had been my favorite since I was 12. Unfortunately, it kept getting discontinued, and then a couple years later an identical hybrid would show up with an almost-but-not-quite identical name. Then that one would be discontinued, and so on, and so on.
One of Jackie Clay’s articles mentioned how she had de-hybridized a tomato variety she liked, so I decided to try that with my favorite pumpkin. About 3 years later I read carol Deppe’s book “How to Breed Your Own Vegetable Varieties”, which gave me a better idea what I was doing and how to do it. That helped a lot! Along the way, I’ve learned how wide the range of flavors in a pumpkin can get, and saved from the ones that tasted the best.
The result, I hope, is a pumpkin that is sweeter than the original hybrid, with hull-less seeds that have a good nutty flavor, and at least some bug resistance. It would be nice if they also stored well, but I’ll gladly trade that for flavor if I can’t get both.
If I can grow 100 plants without seeing any off-types, I’ll declare my variety finished. At that point I’ll start offering them through seed companies. My main contacts are Baker Creek and the Experimental Farm Network, so odds are that’s where you’ll see my seeds.
I haven’t settled on a name yet, but I’ll post it here when I decide on one.
IIRC most of our pumpkin seeds used to be harvested come from something that would be considered a Squash! Tuxpan? (My general recollection from back in the 1980s and 1990s.) I see a number of other seedless pumpkins, Stryian, Kakai, Lakota, Delecata..... Interestiing!
I hope your variety breeds true and you can sell it to one of those seed companies for gardener use!
(Ellen’s Improved Devolution Pumpkin? ummm....no...don’t use that! :)