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    You are in: Home / Recipes / Pumpkin Puree in the Crock-Pot Recipe
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    Pumpkin Puree in the Crock-Pot

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 12, 2010

      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.

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    • on December 23, 2012

      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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    • on December 29, 2010

      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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    • on November 08, 2010

      So much easier than roasting! It worked beautifully!

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    • on November 07, 2010

      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

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    • on November 09, 2009

      Less mess! Good job Kate!

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    • on October 20, 2009

      SO SO SO happy to find this recipe (and glad I decided to look for it just a day later than I'd intended, or I'd have missed it!). Can't wait to try this in my crockpot, as my stove's on the fritz and the crock's just about the only thing working right now!!

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    Nutritional Facts for Pumpkin Puree in the Crock-Pot

    Serving Size: 1 (15 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 0.0
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.1 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    pumpkin

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