I like to roast my own pumpkin for using in pies and other sweet projects so I can avoid any leaching of metals or chemicals from cans (such as BPA) and I am sensitive the tinny taste that canned goods can have. But with a month old baby, I am just lucky to get any type of dinner on the table, let alone do extra projects. That’s why I was thrilled to learn that you could “roast” your pumpkin in a slow cooker to make a super easy pumpkin puree! Even I can do this! Simply buy a small pie pumpkin, give it a few pokes and roast whole in the slow cooker all day and then you can easily scoop out the flesh and puree it. How easy is that? It’s much easier than having to cut and scoop seeds from a raw pumpkin. I got the idea from Healthy Slow Cooking A new tip just in time for Thanksgiving! I did one batch this week and will probably do another next week. I recommend a big slow cooker for this recipe. I use this 8 quart one (#affiliate link).
Here’s the full instructions, in three easy steps.
Easy Peasy Slow Cooker Pumpkin Puree
1 pie pumpkin, small enough to fit into your slow cooker (mine was just a bit too big, so I simply cut it in half)
1) Poke the pumpkin a few times with a fork and place in the slow cooker. Cook on low for 6-8 hours, or until quite soft.
2) Remove from the slow cooker and scoop out the seeds and discard or roast. Scoop out the pumpkin flesh and puree in a food processor, using a hand blender or regular blender until well blended. Use in recipes as desired.
Latest posts by KimiHarris (see all)
- Why I’m Spatchcocking My Turkey This Year - November 26, 2019
- Autumn Roasted Vegetables (with Sweet Potatoes, Cabbage, Squash, Cranberries, and Potatoes) - November 19, 2019
- How Illness Changed How I Viewed Food - October 2, 2019