Pumpkin Puree In The Crock Pot Recipes

PUMPKIN PUREE IN THE CROCK-POT

Steps:

• 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.
• 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.
• 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.
• Freeze or use within one week for pies, breads, cookies or your favorite pumpkin recipe.
• 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.
• 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.

BEST SLOW COOKER PUMPKIN BUTTER

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Mix pumpkin puree, brown sugar, white sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt in a bowl until well incorporated. Transfer to the slow cooker.
• Cook on Low, stirring occasionally, until pumpkin butter has thickened to desired consistency, about 3 hours.

SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY

Steps:

• Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
• The curry will be a bit thin at first; it thickens up as it sits.
• Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.