Pumpkin Puree in the Crock-Pot

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)

Directions

1. 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. 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. 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. 4

   Freeze or use within one week for pies, breads, cookies or your favorite pumpkin recipe.

5. 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. 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.