Skip the canned stuff and make your own, Slow Cooker Pumpkin Puree is as simple as it gets. Just one ingredient, no chemicals, preservatives or other stuff you can’t pronounce. Just pure, natural pumpkin perfect for your pies.
Did I hear there’s a pumpkin shortage again this year? Yes, again. I’m not sure if I heard correctly, but isn’t there a pumpkin shortage every year? I think it’s just marketing trying to get us all freaked out so we run to the store and buy all the pumpkin. But you know what else I heard….that stuff in the can….it’s not even pumpkin. Blasphemy! I don’t know what’s real and what’s not but one thing is for certain….I trust no one. 🙂 So, I decided to do what any self-respecting food freak would do and make my own pumpkin puree…..the easiest way I knew how.
If you haven’t ever cooked with the “real deal” pumpkin puree you’re in for a huge treat. Every pumpkin thing you make from your bread pudding to your brûlées will taste infinitely better when you use real pumpkin puree. And it couldn’t be simpler to make with the help of your slow cooker or crock pot. This Slow Cooker Pumpkin Puree just cooks away into a soft, silky dream while you do whatever it is that you do all day long. And to convince you just how simple it is to make….I whipped up a quick video.
Slow Cooker Pumpkin Puree is made with the smaller pumpkin pie pumpkins. Don’t try to use the same pumpkins you use for your Jack o’Lanterns…they’ll just turn out to be a stringy mess. It’s not good eating. Just cut the top off of your pumpkin, scoop out the seeds (save them for roasting later!), cut into quarters and stuff in your slow cooker or crock pot. Cook away for 4 hours then scoop out the pulp and puree in the blender. Done and done.
This easy Slow Cooker Pumpkin Puree is wonderful in Pumpkin Ice Cream, Pumpkin Oatmeal, Pumpkin Cheesecake, Pumpkin Energy Bites….basically, any and everything that calls for pumpkin. I’ll stop listing them off because I’m starting to feel like Forest Gump. But anyway….go…..go and make your own pumpkin puree because the rumor mill says that canned stuff is just butternut squash. Sorry to break the news to you.
- 2 Pumpkin Pie Pumpkins
- Slice off the top of the pumpkin and scoop out the seeds/membranes.
- Cut the pumpkins into quarters and place in a slow cooker.
- Cover and cook on high for 4 hours or low for 6-8 hours.
- Scoop the flesh out of the shell and place in the blender.
- Puree the pumpkin until smooth, approximately 2-3 minutes.
- Transfer the pumpkin to an airtight container and store in the refrigerator for up to 5 days.
Be sure to use Pumpkin Pie Pumpkins and not the same pumpkins used for carving as they tend to be stringy. Pumpkin Puree can be frozen for up to 60 days in an airtight container.