Beyond Easy Pumpkin Purée


Never worry about a canned pumpkin shortage again. Each fall pie pumpkins are sprinkled in with the larger Jack-o-lantern pumpkins. Pie pumpkins are smaller and many will even fit in a small slow cooker. Plus pie pumpkins are tastier, and meant to be used in cooking. Use in any recipe that calls for cooked or canned pumpkin. Freeze in 1 1/2 cup portions, so you can thaw out the same amount that’s in one can.

Beyond Easy Pumpkin Purée

1 pie pumpkin that will fit in your slow cooker

Wash the pumpkin, and poke holes in it for the steam to escape. Place it in the slow cooker and cook on low for 6 to 8 hours. When it’s ready, a fork should easily slide through the skin and the flesh.

Let the pumpkin cool until you can touch it without burning yourself. Move it to a cutting board, and slice it in half. Remove seeds and pumpkin guts. Scrape the flesh into a food processor or blender and purée until smooth.

Yields: 3 to 6 cups
Total Prep Time: 3 minutes
Total Cooking Time: 6 to 8 hours

Comments

  1. This is absolutely brilliant! I make soups of various squashes all winter long and often the difference between making and not making it is if I feel like attacking the squash to get it cut into the cubes to cook! I shall stress no longer, and can hardly wait to experiment with all the squashes I use, especially butternut and kabocha (Japanese pumpkin). Thanks!

  2. Great idea! I too love making pumpkin puree and freezing it, but I never thought of using my slow cooker.
    Thanks!

  3. I adore all things pumpkin!

  4. Dumb question I’m sure: what’s the difference between a jack-o-lantern pumpkin and a “pie pumpkin?”

  5. Dorothy Solis says:

    If my crockpot can hold more than 1 pumpkin, is there a difference in the cooking time.
    Thanks in advance. :)

    • Kathy Hester says:

      I’m not sure. I use a large pumpkin in my larger slow cookers (especially my 6 qt. 3 in 1 which is extra tall) or a smaller pumpkin in a smaller slow cooker. It may take longer for it to be done if you cook 2 at the same time, but you’ll know when the fork easily pierces the skin.

      It shouldn’t hurt it to cook it a little extra, but I think most will cook in 8 hours.

      Let me know how it turns out!

  6. I’m not a fan of pumpkin craving because I hate having to get all the guts out but if it’s to make yummy pumpkin pie or some other type of pumpkin treat. I’ll all for it.

  7. Hi, I’m from Europe and I can’t get pie pumpkins here (have never tried one either); can I get the same kind of puree for muffins, cakes etc. using Hokkaido or lets say Butternut pumpkins?

  8. Is there a safe way to can this processed pumpkin?

    • Kathy Hester says:

      Honestly I don’t can much at all, so I’m not qualified to answer this question. I know you can’t water bath can it because it doesn’t have enough acid. You can check out this great canning blog and ask her: http://foodinjars.com/. Good luck!

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