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.

It's plain silly processing pumpkin, a lot of extra labor for naught.
Canned pumpkin is actually butternut squash (they're permitted to
label it pumpkin because botanically they're the same, just a
different variety). If you really gotta DIY buy butternut squash and
put your pumpkin outdoors for the critters.