On Sat, 26 Nov 2011 12:08:01 +0100, "Giusi" >
wrote:

>
>"Janet" > ha
>>> >
>>> How did you get it totally smooth? Would a ricer do it?
>>
>> I put the cooked flesh in the foodprocesser and blitz it.
>
>I use the ricer because if there are strings they won't rice. I also find I
>can remove more water with riced squash. The one I was given last week was
>delicious, but wet even after roasting.
>

Over the years of using fresh pumpkin and adding in the sage advice
of others, I have come around to believing that the best pumpkins for
pie are what we call "sugar pumpkins" or sometimes, "pie pumpkins."

They are smaller and meatier/fleshier than the large, but more common
jack-o-lantern ones. The drawback is that they are not always easy or
even possible to find. Using a larger, unsuited pumpkin is, to me, too
much effort that does not yield a result that is deeper, richer or
fresher flavored than a decent brand of canned pumpkin....or using
butternut squash (shhhhh).

Boron