Easy as can be!
Sugar Pie pumpkin to fit your slow cooker or you can use acorn squash, butternut or any kind you like that you want to make into a soft puree they all come out GREAT!
Add the pumpkin to a slow cooker. I didn't add water because it secretes it own liquid.
Place on low overnight.
After cutting it in half and all scooped out, you can use the pumpkin as a bowl and fill it with whatever you like. The pumpkin is very sturdy and hard the inside smooth as silk puree is formed. This is by far the best way I ever made pumpkin.
Cook cut, spoon out the seeds to save for Pumpkin Seed snacks and scoop the flesh into a bowl. So soft no need to puree. Add to zip lock bags, label and freeze.
For more pumpkin recipes visit some of the links below:
Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
Italian Roasted Pumpkin Seeds
Pumpkin Cake Mix Cookies
Tex Mex Pumpkin Corn Muffins
Pumpkin and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Baked Pumpkin Pecan Donuts