Every grocery store you visit within the next couple weeks counting down to Halloween will have buckets and buckets of pumpkins. It is an appropriate time to tell you about what we’ve decided to do with our pumpkin this year. Generally we spend the afternoon carving a scary or funny face in the pumpkin however this year I’m going to make great use of the pumpkin to make pumpkin puree to use it for baking.
Typically pumpkin puree is purchased in a can for approx. $2.99 can. This year I cooked the pumpkin in my slow cooker to make my own puree for my Halloween baking treats and manged to yield 10 cups or 5 cans of of pumpkin puree from a medium to large size pumpkin that I purchased for $4.00.
How to make pumpkin puree.
|Slow Cooker Pumpkin Puree Recipe||
- 1 large pumpkin
- 1 cup of water
- 2 tbsp of cinnamon
- 1 tbsp of all spice
- First wash the pumpkin and slice it in half scooping out pumpkin seeds and pumpkin slimy spiderwebs. [br] [img src=”http://www.groceryalerts.ca/wp-content/uploads/2011/10/DSC_0662-e1319145621560.jpg” ]
- Cut the pumpkin into pieces and place them into the slow cooker adding in 1 cup of water. [br] [img src=” http://www.groceryalerts.ca/wp-content/uploads/2011/10/DSC_0665-e1319145736742.jpg” ]
- Turn the slow cooker on high and cook for approx 3.5 hrs to 4 hrs depending on how fast your slow cooker cooks or until pumpkin is soft.
- Once the pumpkin is cooked peel the skin and place pumpkin into blender adding your spices. [br] [img src=”http://www.groceryalerts.ca/wp-content/uploads/2011/10/DSC_0666-e1319170896596.jpg” ] I like a strong cinnamon flavour, so I added 2 tbps of cinnamon and 1 tbps of allspice. Once your puree is finished you can freeze the puree in a zip lock bags or place keep it in a fridge for up to 3 days.
I decided to carry on and make pumpkin and apple spiced muffins and a loaf.
Any other request to do with the rest of my pumpkin puree?