Slow Cooker Pumpkin Puree
Make Slow Cooker Pumpkin Puree with a fresh pumpkin! It's simple and yields a far better result than what you get in cans.
Servings: 6 cups
Equipment
Ingredients
- 2 small sugar pumpkins (or pie pumpkins) scoop out the seeds and cut the pumpkin in wedges
Instructions
- Cover the slow cooker with a liner.
- Scoop out the seeds and arrange the pumpkin wedges inside the slow cooker.
- Cover with the lid and cook on Low for 4 to 6 hours or until the flesh of the pumpkin is very tender.
- Scoop the flesh off the skin and transfer the flesh to a food processor or blender. Discard the skins.
- Blend the pumpkin until smooth or to a desired consistency.
- Spoon the pureed pumpkin into Ziploc freezer bags or wide-mouth canning jars.
- Pumpkin puree can be frozen for 3 months or refrigerated for 8 to 10 days.
Notes
Oven Method: Use a large spoon to scrape the seeds from the pumpkin and roast them. Or discard. Place the pumpkin halves, cut side down, on a baking sheet and bake them at 375˚F for 35 to 45 minutes or until tender when pierced with a fork.
Nutrition
Serving: 1cup | Calories: 83kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 12mg | Potassium: 505mg | Fiber: 7g | Sugar: 8g | Vitamin A: 38129IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 3mg
