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365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

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November 11, 2009

Day 289: Pumpkin puree in the slow cooker

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1. Wash the outside of your pumpkin thoroughly
2. Cut your pumpkin in half with a sharp knife and scoop out seeds and strings with your spoon.
3. Cut pumpkin into pieces small enough to fit in your crock pot. The size of the pieces doesn’t matter as long as they will fit.
4. Fill crock pot with pumpkin. You can pack it with as much pumpkin as will fit.
5. Cover crock pot and turn on low. Cooking time will vary depending on how much pumpkin you are cooking. Check after about 3 hours and every 30-60 minutes thereafter. Pumpkin is cooked when it can be easily pierced with a fork.
6. If you want your pumpkin pureed, let it cool and then scoop out of tough shells. Process in food processor until smooth.

Review:
My daughter insisted we make a pumpkin pie out of an actual pumpkin that she picked from the pumpkin patch (an idea she got from a library book). Really? Can’t I just buy a can of pumpkin at the store? No, she informed me. I’ve never used a pumpkin for anything but making jack-o-lanterns before. But really they’re just a big squash and cook the same way. Scoop of the seeds and cook until tender. I put mine in the blender and it worked well. 3 stars.
Idea source: http://www.ehow.com/how_4846322_cook-pumpkin-crock-pot.html
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Leave a Comment Filed Under: All Recipes, Desserts, Side Dish, Slow Cooker Tagged With: All Posts, 2-4 hours, 3 stars, miscellaneous

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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