Instructions

1. Wash your pumpkin thoroughly. Take a very sharp knife and poke a few slits in it so as to prevent a pumpkin explosion in your crock pot.
2. Place it in the slow cooker. If the stem prevents the lid from closing completely, carefully cut it off.
3. Cook on High 2-4 hours (depending on the size of your pumpkin) or on low for 6-8 hours.
4. Turn off crock pot and remove the lid; allow the pumpkin to cool a bit before removing from the crock pot (using hot pads if it’s still pretty hot).
5. Cut the pumpkin in half, and scoop out the seeds and pulp with a spoon and discard.
6. Scoop out the flesh with a spoon and puree in a blender or food processor. Cool completely and store in the refrigerator for a few days or in the freezer for a few months.