Ingredients

The following ingredients have 4 Servings
  • 2 small pie pumpkins, often called sugar pumpkins [mine were around 3 pounds each]
  • 1 cup water ((plus 2 tablespoons for making the puree))

Instruction

  • Start by washing the pumpkin and removing the stem. Remove the stem by breaking it off or cutting off with a knife.
  • Cut the pumpkins in half and remove the seeds and strings. Now cut the pumpkin pieces one more time so the pumpkin is now quartered. Add pumpkin pieces to the slow cooker skin side up. (If using a very large pumpkin you can cut into smaller pieces)
  • Add 1 cup of water over the pumpkin.
  • Cover and cook on HIGH for 4-5 hours or on LOW for 6 hours.
  • With tongs, remove the pumpkin pieces onto a baking sheet to cool. Cool for at least 20 minutes or longer.
  • When the pumpkin is cool enough to handle put one piece in the palm of your hand and use a spoon to scoop out the flesh of the pumpkin. Discard the skin.
  • Put the pumpkin flesh into a blender or a food processor. Add 2 tablespoons of water. Place the lid on, and pulse on high until smooth.
  • Place in containers and refrigerate for at least 4 hours if you are making a pie with it.