Slow Cooker Pumpkin Puree
Super easy way to prepare homemade and delicious pumpkin puree, and it's so so so much better than store-bought! Use it to make muffins, pumpkin pie, quick breads, you name it.
Servings : 6 cups
Ingredients
- 2 small pumpkins (sugar or pie pumpkins, not the big jack o lanterns) cut in wedges
Instructions
- Cover slow cooker with a liner.
- Arrange pumpkin wedges in the slow cooker.
- Cover and cook on LOW for 4 to 6 hours, or until the flesh of the pumpkin is tender.
- Scoop the flesh off the skin and transfer flesh to a food processor or blender. Discard skins.
- Blend pumpkin until smooth, or to a desired consistency.
- Spoon the pureed pumpkin into zip-close freezer bags OR wide-mouth canning jars.
- Pumpkin puree can be frozen in freezer bags or refrigerated for 8 to 10 days.
Nutrition
Calories: 0 kcal | Carbohydrates: 0 g | Protein: 0 g | Fat: 0 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 0 mg | Sugar: 0 g | Vitamin A: 50 IU | Net Carbs: 0 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.