Pumpkin Puree In The Crock Pot Recipes
SLOW COOKER PUMPKIN PUREE
This simple recipe gives you approximately eight cups of pumpkin puree without any added ingredients like in the canned stuff. Freeze leftovers in 1- or 2-cup portions for up to 6 months to have pumpkin pie, pumpkin soup, or any of your favorite recipes any time of the year.
Provided by Buckwheat Queen
Categories Squash Recipes
Time 3h50m
Yield 8
Number Of Ingredients 3
Steps:
- Wash the outside of the pumpkins and squash, remove stems, and cut into quarters. Scrape out the seeds and stringy membranes.
- Line the bottom of a slow cooker with the sugar pumpkin pieces, skin-side up. Layer kuri and kabocha pieces in between the other pieces.
- Cover and cook on Low for 3 1/2 hours.
- Remove pumpkin and squash skins and blend with an immersion blender on low speed until the pulp is smooth. Mix to combine and either use right away or allow to cool before freezing.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 38.9 g, Fat 0.5 g, Fiber 3.6 g, Protein 5.9 g, SaturatedFat 0.2 g, Sodium 4.5 mg, Sugar 10.2 g
PUMPKIN PIE CAKE SLOW COOKER RECIPE
Steps:
- Start by mixing together your dry ingredients. This will help your flavors to spread through easily.
- Add all wet ingredients and your pumpkin puree.
- Make sure to mix well. You don't want the little white pieces like the images above.
- Spray the inside of your slow cooker with your cooking spray. - This is to keep it from sticking to the sides.
- Cook on high heat for 2 hours and 15 minutes or until a knife inserted into the middle comes out clean.
- Once you let it cool slightly, add to your bowl or cup. You can serve it fresh from the slow cooker if you want. We ate it that way and it was so delicious!
- Top with vanilla ice cream and enjoy. - We were talking and we think this would also be really delicious with cool whip like you would with a pumpkin pie.
Nutrition Facts :
PUMPKIN PUREE IN THE CROCK-POT
Homemade Pumpkin Puree in the slow cooker! I scoured the internet for a recipe like this and didn't find one, so I decided to just try it and it works just as well as the traditional oven roasting method. In fact I think this was easier, no need to worry about it burning or monitor an oven for hours.
Provided by Kate J
Categories Vegetable
Time 6h20m
Yield 3 cups
Number Of Ingredients 2
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.
Nutrition Facts : Sodium 0.1
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