This simple recipe gives you approximately eight cups of pumpkin puree without any added ingredients like in the canned stuff. Freeze leftovers in 1- or 2-cup portions for up to 6 months to have pumpkin pie, pumpkin soup, or any of your favorite recipes any time of the year.
Ingredients
- 6 pounds sugar pumpkin
- 2 pounds kuri pumpkin
- 2 pounds kabocha squash
Instructions
-
1
Wash the outside of the pumpkins and squash, remove stems, and cut into quarters. Scrape out the seeds and stringy membranes.
-
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.
-
3
Cover and cook on Low for 3 1/2 hours.
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Sour Cream Lemon Pound Cake
Light and moist sour cream lemon pound cake with a wonderful zing. It's as easy as it is tasty!
Blushing Marmalade Mocktail
This blushing marmalade mocktail is light, crisp, and refreshingly tart. This easy drink blends zesty marmalade with a splash of cranberry juice and bubbly seltzer water—perfect for warm days or a non-alcoholic brunch option.
Bon Appetit's Meatballs
Fry the meatballs in oil and butter--they're great just like that. Or if you are going to add them to a pot of sauce, leave them slightly undercooked so as to not overcook them in the sauce. If you're adding them to the Meat Gravy, put them in about 1 hour before serving.