You may use any variety of pumpkin or squash. Sugar pie pumpkins will yield the creamiest, sweetest flavor.
Prep Time5mins
Cook Time7hrs
Total Time7hrs5mins
Course: Condiments & Pantry Staples
Cuisine: American
Servings: 1cup of purée per pound of pumpkin
Author: Kresha Faber
Ingredients
1pumpkin, 3-4 pounds
water, for cooking
Instructions
Wash your pumpkin very well, then poke it with a fork all over.
Place ½"-1" of water in the bottom of a slow cooker that's large enough to hold your pumpkin (without cutting!) and place the pumpkin in the slow cooker. (If your pumpkin is too large, you may cut it into 2-3 pieces to make it fit.)
Cook on low for 7-9 hours, then turn off the slow cooker and let the pumpkin cool enough to handle. Scoop out the insides, discarding the skin.
The roasted pumpkin is now ready to use, but if you'd like a smoother texture, purée it with an immersible blender or food processor. For an ultra-smooth texture, pass the mixture through a sieve or tamis.
The pumpkin can be stored in the refrigerator, preferably in a glass mason jar or other container that won't absorb or leach odors, for up to 5 days or can be stored in a deep freeze for up to six months.