Recipe by Kate J
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.
Top Review by Buffalo Gal 75
This is a total winner! I did this as written and it worked perfectly. I used my immersion blender to make it super smooth. I used it in a recipe and it tasted the same as if I used the canned stuff. The rind didn't make a bit of difference. Thanks for a great recipe.
- 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 See How It's Made
- 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.
- 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.
- 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.
- Freeze or use within one week for pies, breads, cookies or your favorite pumpkin recipe.
- 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.
- 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.