- 1 or 2 sugar pumpkins (3 to 5 pounds each)
- Wash the outside of the pumpkin with warm water and scrub off any dirt.
- Remove the stem and cut the pumpkin in half.
- Remove all the seeds and stringy parts inside the pumpkin (save the seeds if you roast them). Use a spoon to scrape the inside clean.
- Place the pumpkin halves skin side up in the Crock-Pot. Cut the pieces into smaller chunks if necessary.
- Cook on high for 2-3 hours or until fork tender (the pumpkin should be really soft).
- Allow the pumpkin to cool enough to handle and then scrape the flesh from the skin with a spoon.
- Mash the insides with a fork to remove lumps or puree it in a food processor or blender for a very smooth texture (I put mine in the food processor for a few minutes before jarring it).
- Store pumpkin puree in the fridge for up to 1 week or in the freezer for up to 6 months.
- Use the fresh pumpkin in place of canned pumpkin in any recipe.
NotesOrganic ingredients are recommended. If you don't like how watery it is, you can always drain with cheesecloth.