On Fri, 25 Nov 2011 22:15:04 -0500, "Jean B." > wrote:

>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.

I don't like pumpkin but the boss over here does it every year. I cut
the pumpkin in large wedges and she bakes it skin side up. Lots of
moisture will drip out. We do a roasting pan with a rack. Cooking
time will vary with the size of the pumpkin. Louise said when they
start to cave down they're ready. As soon as they're cool enough to
touch peel the skin off. Do NOT let them sit too long or you will
leave tough bits behind that even a food processor won't get rid of.
Then she runs it through the FP until smooth and strains it in a
sieve. It's time consuming but much better than canned stuff.

Lou