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.