Pumpkin Puree In The Crock-pot

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• 1 small pumpkin (see note)
• 1 tablespoon water (nothing else but pumpkins are needed, but recipe zaar wouldn't take the recipe with only one ingredi)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 freeze or use within one week for pies, breads, cookies or your favorite pumpkin recipe.
• 5 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.
• 6 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.