Pumpkin Puree in the Crock-Pot

Kate J's Note:

Homemade Pumpkin Puree in the slow cooker! I scoured the internet for a recipe like this and didn't find one, so I decided to just try it and it works just as well as the traditional oven roasting method. In fact I think this was easier, no need to worry about it burning or monitor an oven for hours.

• Total Time: 6 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 6 hrs

Ingredients:

Yield: 3 cups

• 1 small pumpkin (See Note)
• 1 tablespoon water (Nothing else but pumpkins are needed, but recipe zaar wouldn't take the recipe with only one ingredi)

Directions:

1. Wash the pumpkin. Remove the stem if it has one. Cut the pumpkin in half and scoop out the seeds and pulp. I like to use an ice cream scoop or a melon baller for getting the stringy pulp out.
2. Cut pumpkin into pieces, place in slow cooker and cook on low for 4-6 hours or until skin is soft and easy to piece with a fork.
3. Puree in a blender or food processor. At this step you MAY need one tablespoon of water if doing it in the blender, but I don't recommend watering it down (this could make your pies watery), just do smaller batches if it sticks in your blender.
4. Freeze or use within one week for pies, breads, cookies or your favorite pumpkin recipe.
5. Note: I leave the skin on and puree it with the flesh. I remove any blemishes or dirty parts on the skin before cooking. It adds nutrients, a lovely color and does not alter the taste as far as I can tell.
6. Note: Size and number of pumpkins will depend the size of your slow cooker. The smaller the pumpkin the sweeter it will be, I like to use the small pie pumpkins (they are about 6 inches) and I can fit two in my 5 qt crock. I get about 3 cups of puree from one small pie pumpkin.

Reviews

[TexasKelly]

This was a great idea and an easy to follow recipe. I had an 18 lb pumpkin I wanted to use instead of throwing out. I had to do mine in 2 batches because it would not all fit in my crock pot. One batch I left the skins on, and noticed that the puree was not smooth no matter how much I processed it, so the next batch I removed the skins before pureeing. I haven't used the skin-on batch yet, but I am sure it would be just fine in something like muffins or bread. I did use the non-skin batch and it yielded perfectly tasty pumpkin muffins that I gave out as gifts to my co-workers for Christmas. Thanks for posting this recipe! I will probably use it every year now to get rid of my Halloween pumpkins.

[Marg (CaymanDesigns)]

So much easier than roasting! It worked beautifully!

[Chef1MOM~Connie]

THANK YOU THANK YOU!!! This was my first time making my own pumpkin puree and this made it so easy. I just love it! I used 1 large pumpkin that we grew, have 8 more to go, and it came together so easy. I did hate the whirring of the processor but that cannot be avoided I guess. I am now making pumpkin bread and it smells so good I cannot wait to eat some. I ended up freezing 3- 2 cup packages, used 2 cups for bread, and have some left over for a small batch of muffins tomorrow. YIPPEE! Made Pumpkin Muffins
.for the breads, super easy