I really liked this homemade applesauce recipe from the blog The Novice Chef. It only has 1/2 cup of pumpkin puree to 2 1/2 pounds of apples, but it's a nice blend. It also has no added sugar and you won't miss it a bit. Next time I make it I will not add the vanilla. I feel it's unnecessary - I like the taste of apples and pumpkin plain. I ran mine through the food processor, but it still had a little chunkiness to it. And here's the strange part, according to the recipe author she predicts you would not be able to find the apple skins in the final product and she's absolutely right. They just disappear. No need to peel the apples at all. I used four large apples to make up the 2 1/2 pounds and since you use almost all the apple, it makes quite a large bowl of sauce.