Ingredients
The following ingredients have 4 Servings
- 1 Whole Pumpkin ((baking pumpkin recommended))
- water ((as needed))
Instruction
- Cook the pumpkin on low for 4 hours.
- Remove the cooked pumpkin from the slow cooker and scoop out the flesh. You'll want to let it cool first so your blender lid doesn't come popping off from the heat.
- I recommend pureeing in batches to make it easier on your blender. If your pumpkin is too thick, add a little bit of water until it is just thin enough to puree. **Don't add too much water!!
- Place the pumpkin puree in a seal-able container and refrigerate for up to a week. You can also put it in a freezer safe container or bag and freeze it for a few months.
