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Anyone who knows me knows that I LOVE to use my slow cooker. I love that I can fix something in the morning or lunch time and ignore it until dinner time. I like trying a variety of recipes.
I thought I’d start my “Slow Cooker Saturday” series with something that fits the season: cooked pumpkin. I freeze it and use it throughout the year in pumpkin bread, pie, and my latest, pumpkin waffles. Last year I cooked it on the stove top, and it was a bit difficult, okay, more than a bit difficult. It was a burden. What made it hard was the peeling of the pumpkin before cooking it. This week I tried in the slow cooker. ‘Why not?’, I thought. And it made it sooo much easier!!
*Update 10/12/12 Cooking your pumpkin is such a money saver since the pumpkin can be purchased for so cheap. Right now we can get pumpkin for $0.17/lb. $0.17 verses what they sell a 29 ounce can of pumpkin for at $2.99 (current Safeway price), making the pumpkin $1.65/lb. That’s all most ten times the savings. If we include the cost of using the crock-pot it goes down a bit, but not much. If you have grown your own pumpkin you are out the cost of your seeds. Cooking your own pumpkin saves an amazing amount of money!!
Ingredients Instructions
The Verdict: I didn’t even need to put it in the food processor to puree. To me this method saves a lot of time and steps. I don’t have to slave over a stove top, no peeling, no pureeing, so less to clean. I love it!! If your pumpkin isn’t as smooth as you want it, by all means, cool it, and puree it in a food processor.
Have you tried…?
- Gluten Free Pumpkin Streusel Pie
Go here for the complete list of recipes.
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Sonja
Shared @ Sew Darn Crafty, Church Supper, I Heart Nap Time, Saturday Show & Tell, Seasonal Inspiration, Strut Your Stuff, Festival of Food, Frugal Friday, Weekend Potluck, Free-for-All Friday, Fight Back Friday, Foodie Friday, Weekend Whatever, Wellness Weekend, Chic & Crafty, Pennywise Platter, Full Plate Thursday, Simple Lives Thursday, 36th Avenue, Thrifty Thursday, Show & Share, Adorned from Above Wednesday, Real Food Wednesday, Healthy 2day Wed.,Whole Food Wednesday, WFMW, Frugal Days, Sustainable Ways, Living Green Tuesday, The Gathering Spot, Traditional Tuesday, Slightly Indulgent Tuesday, Anti-procrastination Tuesday, Tiny Tips Tuesday, One Project at a Time, Take It On Tuesday, Fat Tuesday, Mop It Up Monday, A Round Tuit, Monday Mania, Welcome Home, Homestead Barn Hop.
Featured at Diet, Dessert, and Dogs.
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Great idea. I hate canned pumpkin.. Do you peel it?? Doesn’t the peel get into the pumpkin?
Yeah, what Judee said– you don’t peel? Do the peels incorporate into the final product? I don’t mind peel– I eat the butternut squash ones– but other people might, or it might not puree as smoothly. How do you do yours?
I scrape the pumpkin off the peel. It’s so easy and comes off effortlessly. Thanks for visiting!
I hope to cook a lot more pumpkins this year then in the past. I like the idea of doing it in the crock pot. What do you think, would there be room for 2 pie pumpkins in a 6 quart?
I don’t know. You just got to try it. It depends on the shape of the pumpkins, how you cut them, and the shape of the crock pot. I think I used two crock-pots at the same time, a two quart and a five quart to cook my pumpkins last year.
I love cutting out the step of using the food processor. Thanks for sharing your tip!
What a great thing to know! I love this post. I would love to have you stop by ‘Or so she says…’ today and share some of your great ideas with my readers! The ‘Your Great Idea’ link party runs every Sat through Tuesday. Hope to see you there! http://www.oneshetwoshe.com
New fan here! I just found you through Homestead Revival. I love this post and hope you will come share at my Farm Girl Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/10/farm-girl-blog-fest-4.html
Awesome! Thanks so much. I had never thought about just doing this in the crock pot. I hate buying a can when I could just do it myself. Thanks for sharing.
You are a featured favorite on Saturday Show & Tell on Cheerios and Lattes this week! Thanks again for sharing, we can’t wait to see what you’ve got for all of us this week!
Mackenzie 
What a great idea! I’ve never cooked fresh pumpkin, but if I am going to , using my Crock Pot is a great idea! Thanks for sharing at Church Supper. Have a blessed week & come back soon.
What a great recipe, can’t wait to use it. Have a fabulous weekend and thank you so much for sharing with Full Plate Thursday. Come Back Soon! Miz Helen
What a great idea!
Thanks for linking to a Round Tuit! Hope you have a fabulous week!
Last year I started cooking pumpkins for the first time. I love it! I actually cook mine in the oven. All I do is wash the outside of the pumpkin good, and put it in the oven on a cookie sheet. When you can easily pierce the side with a fork its done. I then cut it up, scrape out the seeds, and cut the skin off. I like to put mine in the food processor for a smooth texture. I actually did this with the small pie pumpkins and the big carving ones. Worked with both! Ill be doing this again this year as soon as they put them on sale.
Such a great idea!! Thanks for liking up at Romance on a dime.