I have never put lemon juice in mine, I put it up like i do squash.

Kim, this is what I do. I take a little bit of pumpkin and put it in the blender, add a tiny bit of water and blend it. I usually work with about 1/2 to 1 cup of pumpkin at a time. And put maybe 2 Tbls water in all together, 1 Tbls at a time. I kind of eye it, if the pumpkin isn't blending up, I add a bit more water.

This will give you nice, pureed pumpkin. You measure this, when measuring for pies and such.

Dorian

Debo and Dorian..thanks for the advice!!

It pureed up nicely in the blender and made a wonderful pie. I never knew there was such a big difference in fresh pumpkin instead of canned.

(((HUGS))) Kim

I found this recipe on the www.imperialsugar.com site:

Homemade Pumpkin Purée

1 Pumpkin

Cut the top and bottom so the pumpkin will stand flat.
Cut under the skin, slicing down from top to bottom, working your way all around.
Cut the pumpkin in half, scoop out the pulp and seeds and cut into chunks.
Steam in a little water until tender, then drain and then purée in a blender or food processor.
For every pound of raw pumpkin, you should get about 2 cups of purée.

I always preferred doing my own pumpkin and squash. I like being able to controll the salt!! I found that using a food processor works a little better for me as I can do more at a time. When I make pumpkin pie, I measure the pumpkin by squashing it into a cup, then I add all the pie ingredients (except crust!!)to the food processor and give it a whorl or two, and everything gets mixed. I have also noticed that if I steam the squash or pumpkin, I usually don't have to add water when blending. I just cut it in half, scoop out seeds, put on a cookie sheet with a little water,cover with foil and bake. After it is baked, I scoop out the pulp. Happy pie baking to all Wendy

now that sounds easy enough wendy. how long do you bake the pumpkin halves? i am considering doing this for this year's pies - to control the sodium as well as the fresher taste! also, is it better to get pie pumpkins or just any ole pumpkin?

I think pie pumpkins are better. They are usually darker in color and sweeter. I bake them until a fork goes in easily. Usually 45min to 1hr. If you place the pumpkin (or squash) cut side down you will get a moister meat, cut side up gives you a dryer meat. Squash also makes a good pumpkin pie!!! Wendy

Cindy... I used the pie pumpkins. They are fairly inexpensive and the fresh taste is great. Thanks Wendy and Sarah for the great tips! I have one more pie pumpkin, and I think I'm going to use it to make bread tomorrow.

(((HUGS))) Kim

hmmmm i'll have to find & post my pumpkin cake recipe for you try, kim. a family friend gave it to my mother years ago and it has always been a fave with my family - altho there ain't nothing like homemade pumpkin pie! thanks y'all!!

Kim
you are welcome.

Dorian
Good call on the procssor for helping with the strings.

I love making fresh pumpkin pie although this year we didn't grow any so I need to see if my sosn grew any and get a coulpe from him, I usually make a pumpkin pie for the holidays, this year I need a good one for hubby! Shoot the holidays are going to be testy making foods he can eat and not blow his diet!