Slow Cooker Pumpkin Puree Video Recipe

Wednesday, November 4, 2015
Slow Cooker Pumpkin Puree is the easiest method to use when getting ready to make those amazing pumpkin recipes needing puree!

I use a 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 to fit your size pumpkin, sugar pie pumpkins are small the best for pies also. I didn't have to add water because it secretes it own liquid, however I would add some if you're not going to be home for safety in case yours doesn't, around 1/4 cup. Place on low overnight or all day.

Cool it first as it's pretty warm. 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 on the outside. The inside smooth as silk puree is formed. This is by far the best way I ever made pumpkin.

Slow cook, cool, cut in half, spoon out the pumpkin seeds to save and scoop the flesh into a bowl. So soft no need to puree it's perfect.

Add to zip lock bags, label and freeze. I have roasted pumpkin in the oven for many years or boiled it, then freeze the puree. This is by far the simplest way I ever had the pleasure of trying and very successful method. I may add that it is so good ever to eat as a side dish, just delicious with butter. After it cooks I just add it to zip lock freezer bags and label it for when I need pumpkin in any recipe by 1 cup increments.

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