Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: Notesfiles $Revision: 1.7.0.10 $; site uiucdcs Path: utzoo!watmath!clyde!cbosgd!ihnp4!inuxc!pur-ee!uiucdcs!medley From: medley@uiucdcs.CS.UIUC.EDU Newsgroups: net.cooks Subject: Re: Pumpkin pie Message-ID: <8600062@uiucdcs> Date: Thu, 31-Oct-85 12:05:00 EST Article-I.D.: uiucdcs.8600062 Posted: Thu Oct 31 12:05:00 1985 Date-Received: Sat, 2-Nov-85 06:21:15 EST References: <308@watmum.UUCP> Lines: 10 Nf-ID: #R:watmum.UUCP:-30800:uiucdcs:8600062:000:506 Nf-From: uiucdcs.CS.UIUC.EDU!medley Oct 31 11:05:00 1985 I've been using the method in the Joy of Cooking for years, and it works perfectly EXCEPT when I get a stringy pumpkin. I put the flesh of the pumpkin through a ricer or food mill which I found at an antique shop a number of years ago. (It's just like my mother's!) Anyway, it seems that some pumpkins are of a different consistency than others, and never become as mushy as you might like. I have used both kinds of pumpkins in many pies and they have all been excellent, however, so try it anyway.