Slow Cooker Pureed Pumpkin

Slow Cooker Pureed Pumpkin
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 pie pumpkins (about 2 pounds each)
  • 1 cup water

Directions

  1. Cut pumpkins in half and remove seeds.
  2. Pour water in bottom of slow cooker crock. Add pumpkin pieces.
  3. Cover slow cooker and cook on HIGH for 2 to 3 hours or LOW for 3 to 4 hours until pumpkin is soft.
  4. Let pumpkin cool. Use a spoon to scrape pumpkin into blender or food processor.
  5. Blend until smooth. Use pumpkin in recipes for soup, breads, muffins or desserts. Pumpkin can be placed in containers and frozen for 1 to 2 months.

Serves: 8

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