Slow Cooker Pumpkin Puree
An easy step-by-step tutorial showing how to make Slow Cooker Pumpkin Puree - so, so much better than store bought!
- 1 to 2 pumpkins meant for baking
Wash the pumpkin.
Cut the stem off and then cut in half.
Scoop out the insides.
Cut pumpkin halves into quarters or thirds.
Place in a slow cooker large enough to hold the pieces.
Cook on low heat for 6-8 hours or until the flesh of the pumpkin is tender.
Scoop the flesh off the skin of the pumpkin and place in blender. (You may need to do this in batches)
Blend pumpkin flesh until smooth.
Pumpkin puree can be frozen in freezer bags or refrigerated for up to 1 week.
Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5719IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg