This simple pumpkin puree is made in the slow cooker and yields about 8 cups of 'clean' pumpkin puree without any added ingredients. Use right away or freeze to use later.
Preparation Time
20 mins
Cooking Time
3 hr 30 mins
Total Time
3 hr 50 mins
Calories
158 Calories
Recipe Instructions
Step 1
Wash the outside of the pumpkins and squash, remove stems, and cut into quarters. Scrape out the seeds and stringy membranes.
Step 2
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.
Step 3
Cover and cook on Low for 3 1/2 hours.
Step 4
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.
