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