Pumpkin Puree in the Crock-Pot
photo by Marg (CaymanDesigns)
- Ready In:
- 6hrs 20mins
- Ingredients:
- 2
- Yields:
-
3 cups
ingredients
directions
- 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.
Reviews
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Perfect recipe! I did it for the full 6 hours on the first try, and left the skins on. Puréed perfectly with my little Cuisinart Magic Bullet-type blender, the pumpkin tastes fresh and amazing compared to the canned. Am doing it again right now and wanted to leave a big 'thank you' to the author. Thank you!!
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So easy, and the puree is so much better-tasting than canned pumpkin. I may never buy canned pumpkin again, except when real pumpkins are out of season! I removed the skin, as I did this for Thanksgiving pumpkin pie-didn't want to risk non-smooth puree. It was really easy to scoop the pumpkin out with a spoon after the pumpkin was cooked. I've got another one going for Christmas pumpkin pie now. Thanks for posting!
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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.
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