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Overlook the store-bought stuff! This sluggish cooker pumpkin puree is approach higher. With only one ingredient and about 2 minutes of prep time, you’ll be in your approach to the smoothest, tastiest pumpkin puree ever.
I do know. I do know. It’s tremendous simple to run to the shop and seize a can of pumpkin puree. However making your personal is so a lot better. It’s tastier, cheaper, and far more satisfying. This recipe actually solely takes 2 minutes of prep time, and all you’ll want is a few sugar pumpkins. It’s the proper puree to make use of in your subsequent pie, stew, or fast bread.
Why I Love This Sluggish Cooker Pumpkin Puree
- One ingredient. Yep, all you want is a pumpkin.
- Pockets-friendly. Not solely is do-it-yourself pumpkin puree tastier, however it’s additionally simpler in your pocketbook.
- Versatile. Candy or savory, there are such a lot of methods to make use of this pumpkin puree. Make it the star of your subsequent pumpkin pie, pumpkin muffins, pumpkin stew, and so forth.
What You’ll Want
- Pumpkins – I used sugar pumpkins, however you possibly can use different kinds as nicely.
What Pumpkins Are Finest For Pumpkin Puree?
Sugar pumpkins (or pie pumpkins) are one of the best right here. They’ve higher taste and texture than different varieties. You possibly can use one thing else in case you’d like, although. I’ve tried heirloom pumpkins and winter squash they usually each prove splendidly. My solely tip is to avoid the massive ol’ carving pumpkins. They’re too watery and fibrous and don’t have as a lot taste.
Tips on how to Make Pumpkin Puree within the Sluggish Cooker
Right here’s a fast take a look at the right way to make pumpkin puree within the sluggish cooker. For extra thorough directions, scroll to the recipe card under.
- Load the sluggish cooker. Place a liner within the sluggish cooker and organize the pumpkin wedges within the basin.
- Cook dinner. Cowl and cook dinner on low for 4 to six hours.
- Puree. Scoop the flesh off the pores and skin and puree till easy, utilizing a blender or a meals processor.
Ideas For Success
- Choose the proper pumpkin. Sugar pumpkins are greatest however you’ve bought different choices. Simply don’t use a carving pumpkin.
- Use a sluggish cooker liner. Whereas you are able to do with out, utilizing a liner will make clean-up a lot simpler.
- Measurement issues. Make sure to slice your pumpkins into equal-sized wedges. If they’re uneven, they received’t all be carried out cooking on the similar time.
- Low and sluggish. Don’t be tempted to show the sluggish cooker as much as excessive warmth to get the job carried out quicker. You simply received’t get the identical end result.
- Really feel it out. I prescribe 4-6 hours within the sluggish cooker. Test your pumpkin at 4 hours. If it’s not extraordinarily simple to pierce with a fork, let it go for one more hour or two. It may take roughly time relying on the scale of the pumpkin wedges.
Methods to Use Pumpkin Puree
This pumpkin puree is flexible and you should use it in candy and/or savory recipes. I like utilizing it rather than store-bought puree to make pies, muffins, and fast breads, however it’s additionally nice to include into soups and stews and even pasta sauces.
Correct Storage
As soon as the pumpkin puree has cooled fully, seal it in an hermetic container, ziplock freezer luggage, or wide-mouth canned jars. It’s going to hold within the fridge for as much as 10 days or within the freezer for as much as 3 months. In the event you do select to freeze it, I like to recommend thawing it in a colander earlier than utilizing it. This can enable any extra water to empty out.
Extra Pumpkin Recipes
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Cowl the sluggish cooker with a liner.
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Scoop out the seeds and organize the pumpkin wedges contained in the sluggish cooker.
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Cowl with the lid and cook dinner on Low for 4 to six hours or till the flesh of the pumpkin could be very tender.
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Scoop the flesh off the pores and skin and switch the flesh to a meals processor or blender. Discard the skins.
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Mix the pumpkin till easy or to a desired consistency.
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Spoon the pureed pumpkin into Ziploc freezer luggage or wide-mouth canning jars.
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Pumpkin puree could be frozen for 3 months or refrigerated for 8 to 10 days.
Serving: 1 cup | Energy: 83 kcal | Carbohydrates: 20 g | Protein: 3 g | Fats: 1 g | Saturated Fats: 0.4 g | Polyunsaturated Fats: 0.04 g | Monounsaturated Fats: 0.1 g | Sodium: 12 mg | Potassium: 505 mg | Fiber: 7 g | Sugar: 8 g | Vitamin A: 38129 IU | Vitamin C: 10 mg | Calcium: 64 mg | Iron: 3 mg
Dietary data is an estimate and offered as courtesy. Values might range in keeping with the elements and instruments used. Please use your most popular dietary calculator for extra detailed data.
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