Slow Cooker Pumpkin Puree Recipe

Recipesfull introduces to you: Popular Recipes. (Slow Cooker Pumpkin Puree Recipe). 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.

Brief

Prep 20 mins

Cook: 3hrs30 mins

Total: 3hrs50 mins

Servings: 8

Yield: 8 cups pumpkin puree

Slow Cooker Pumpkin Puree Recipe

Ingredients

6 pounds sugar pumpkin

2 pounds kuri pumpkin

2 pounds kabocha squash

Fruits and Vegetables

Directions

Step 1

Wash the outside of the pumpkins and squash remove stems and cut into quarters. Scrape out the seeds and stringy membranes.

Step 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.

Step 3

Cover and cook on Low for 3 1/2 hours.

Step 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.

Nutritional Information

Slow Cooker Pumpkin Puree Recipe

Servings Per Recipe:8

Calories: 158.1

% Daily Value *

Protein: 5.9g 12%

Carbohydrates: 38.9g 13%

Dietary Fiber: 3.6g 14%

Sugars: 10.2g

Fat: 0.5g 1%

Saturated Fat: 0.2g 1%

Vitamin A Iu: 38196.9IU 764%

Niacin Equivalents: 3.6mg 28%

Vitamin B6: 0.3mg 17%

Vitamin C: 52.9mg 88%

Folate: 72.6mcg 18%

Calcium: 122mg 12%

Iron: 4.1mg 23%

Magnesium: 54.5mg 20%

Potassium: 1543.6mg 43%

Sodium: 4.5mg

Thiamin: 0.2mg 23%

Calories From Fat: 4.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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