Take your pumpkin, rinse, and cut it up into manageable-sized pieces. Oh! And be careful! **Update 11/13: if the entire pumpkin actually fits in your crock-pot, you could just put it straight in the crock-pot, and cook until tender.

Scoop out the guts (I keep the seeds to roast).

Put enough water in the slow cooker to fill the bottom, and place the pieces of pumpkin inside.

Turn the cooker on low, and cook for 5-8 hours. (I couldn't get to it right away so it might have been 12 hours, and it was still fine. Ah, the glories of the slow cooker.)

Take it out and let cool for about 10 minutes.

Scoop out the pumpkin pulp from the peel.

If the pumpkin is watery, try to squeeze as much water out as possible.

Discard the peel (if desired, see The Verdict section).

Purée with blender or food processor if needed.

Refrigerate or freeze, and use as desired.