Slow Cooker Pumpkin Puree
  • 1 medium sized sugar pumpkin (pie pumpkin)
  • ¼ cup water
  1. With a sharp knife, cut the stem and a circle portion of the top of the pumpkin off as if you were going to carve it for a Jack-o-Lantern.
  2. Cut your pumpkin in half and remove the seeds and "guts". Set aside to roast them if you desire.
  3. Place the water in your crock pot and the pumpkin halves face down in your slow cooker. It's OK if they overlap as long as you can securely place the lid on top with no cracks. If you need to, cut the pumpkin into quarters.
  4. Cook on high for two hours and then low for an additional 2 hours. The pumpkin should be very soft and allow a form to slide right in. Allow to sit for 45 minutes to an hour after you complete cooking to cool with the lid cracked on your slow cooker.
  5. After the pumpkin is cool, using a spoon, remove the meat from the peel. It should come out very easily.
  6. You can either process in a Ninja, Blendtec or another blender or you can do it by hand with a potato masher. Stores for 4-5 days in the fridge or several months if frozen.
Recipe by Saved By Grace at