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Slow Cooker Pumpkin Purée
Slow Cooker Pumpkin Purée is super easy to make, and it tastes so much better than canned!
Yield: 6 pounds of pumpkin yields about 6 cups of purée 1x
Prep: 10 minutesCook: 6 hoursTotal: 6 hours 10 minutes
Ingredients
2 3-pound sugar pumpkins, also called baking pumpkins (total 6 pounds)
Instructions
- Thoroughly wash the outside of the pumpkin to remove any loose soil or blemishes.
- Remove stem and seeds and cut the pumpkin into six or eight pieces, depending on size. Leave skin on.
- Snug into a six-quart slow cooker and set timer to six hours on low.
- Once done, cool slightly to make it easy to handle and take each piece out and run a spoon between flesh and skin, discarding skin. Place flesh into a large bowl. (We discarded the skin, but some recipes purée the skin in with the flesh. Your choice.)
- Using an immersion blender purée until smooth. You could also use a blender or food processor however may need to purée in batches.
- Place in quart zipper seal bags and freeze until needed, or use immediately.
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Find it online: https://www.afamilyfeast.com/slow-cooker-pumpkin-puree/
