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1
Wash the pumpkin. Remove the stem if it has one. Cut the pumpkin in half and scoop out the seeds and pulp. I like to use an ice cream scoop or a melon baller for getting the stringy pulp out.
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2
Cut pumpkin into pieces, place in slow cooker and cook on low for 4-6 hours or until skin is soft and easy to piece with a fork.
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3
Puree in a blender or food processor. At this step you MAY need one tablespoon of water if doing it in the blender, but I don't recommend watering it down (this could make your pies watery), just do smaller batches if it sticks in your blender.
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4
Freeze or use within one week for pies, breads, cookies or your favorite pumpkin recipe.
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5
Note: I leave the skin on and puree it with the flesh. I remove any blemishes or dirty parts on the skin before cooking. It adds nutrients, a lovely color and does not alter the taste as far as I can tell.
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6
Note: Size and number of pumpkins will depend the size of your slow cooker. The smaller the pumpkin the sweeter it will be, I like to use the small pie pumpkins (they are about 6 inches) and I can fit two in my 5 qt crock. I get about 3 cups of puree from one small pie pumpkin.
