sf wrote:
> On Fri, 25 Nov 2011 19:20:25 -0500, "Jean B." > wrote:
>
>> sf wrote:
>>> On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
>>> > wrote:
>>>
>>>> There is also a huge difference in peach or rhubarb pies, even
>>>> apple pies. But pumpkin? ... very small difference.
>>> Agreed, pumpkin and I've made it several times starting by cooking
>>> the pumpkin.
>>>
>> How did you get it totally smooth? Would a ricer do it?
>
> I've never had a problem with lumps. I just took an old fashioned
> potato masher to it. It drained overnight in a colander to make it
> dryer. If I ever did it again, I might bake it after it's smashed and
> drained to evaporate as much liquid as possible.
>
I am thinking that if I go that route, I will bake or roast the
pumpkin (or other squash), so it doesn't contain any added water.

--
Jean B.