Crock Pot Pumpkin Puree
recipe from The Nourishing Gourmet
1 pie pumpkin, small enough to fit into your slow cooker
Wash the outside of the pumpkin; dry. Poke the pumpkin a few times with a fork and place in the slow cooker. (If your pumpkin doesn’t fit cut in half or quarters.)
Cook on low for 8 hours, or until the flesh easily pulls away from the skin; let cool.
Remove from the slow cooker and let cool.
Once cooled, scoop out the seeds and discard or roast, scoop out the pumpkin flesh and puree in a food processor or blender until well blended.
Measure by the cup full and store in plastic food storage bags. You can store in a freezer for up to 1 year, in a freezer storage bag. Use in recipes as desired.
After making it I am not sure that I'll make this my regular method as in homemade versus canned. It only made 2 cups worth of pumpkin puree, which is about a can and a half. The crock pot part was easy, the scooping, scraping and pureeing not so much. It wasn’t a headache per say but being all about convenience; well it’s harder than opening a can. However, ask me again once I use it to make pumpkin butter (don’t worry, I’ll post the recipe).