Slow Cooker Pumpkin Puree

What an excellent puree for making pies, pumpkin rolls, muffins, breads, puree baby food.  It smells so good. The first thing you will want to do is buy a baking pumpkin.  They are the smaller pumpkins and they do have them labeled as such.  I got mine at Walmart for $1.98.  They are all about the same size.  I should have weighted it but I didn't.  This small pumpkin made 4 1/2 cups of puree. That is enough for 3 pumpkin pies.  Wash your pumpkin really, really good.

If your pumpkin fits in your slow cooker, all you want to do is poke holes all over it so the steam can escape while cooking.  Mine was just a little bit to big.  I cut it into thirds and placed the pieces in the slow cooker.  No need to gut, save yourself the aggravation.  When it done cooking, the seeds and stingy fiber spoon right out.  Put your slow cooker on low and cook the pumpkin.  Since I cut mine up, it only took about 5 hours, if it is whole it might take a little longer.  Test it with a fork.  If the fork goes through the skin with ease, you know it done.  

When done cooking, take it out of the slow cooker and let it cool down so that you can handle it without burning yourself.  

Once you can handle the pumpkin, if it is whole, go ahead and cut it in half so you can start scooping out the stringy fiber and seeds.  I filled a bowl with warm water and scooped out the stringy fiber and seed and put it right in the bowl.  Don't forget, we are going to use the seeds later, to make roasted pumpkin seeds.

Isn't it awesome how easy it scoops out with a spoon?  Be sure and just scoop out the seeds and stringy fiber.

Get yourself another bowl and start scooping the flesh into the bowl.  You should be able to pull the skin right off the flesh. Discard the skin.  

I'm old school, so I just use a whisk and mix and mix till it turns into puree.  You can use whatever gizmo you use to puree.  Measure out 1 1/2 cups and place in a freezer container.  1 1/2 cups equals a can of pumpkin. I put my in freezer bags, making sure I get all the air out of the bag and then I can squeeze the bag to finish up the puree process.  

Don't forgot to taste test this before you freeze it.  It is so fresh and delicious.  Or better yet, start baking some of your favorite pumpkin recipes.  

These keep in the freezer for several months.  I make mine in October so that I am ready for November and December Holiday cooking.   

Once you have placed your puree in the freezer, you are ready to make roasted pumpkin seeds.   

Recipe Adapted from: http://healthyslowcooking.com/2010/10/11/beyond-easy-pumpkin-puree/

Enjoy,

Debra