Pumpkin Puree
Its October, Pumpkins are sprouting up everywhere. Large, Medium and Small. They beckon for someone to buy them, and why stop at carving them? They now sell a variety called "Sugar Babies" or "Pie Pumpkin". This variety is small and sweet, and have thicker walls of flesh which is the perfect to make a pumpkin puree of your own.
Step 1: Wash the pumpkin to remove any dirt and pesticides.
Step 2: With a fork, poke holes in the pumpkin (helps it cook and not explode).
Step 3: Place the pumpkin in a 4-6 qt crockpot and cook on low for 7 - 9 hours. Feel free to lightly spray the bottom of the crockpot(but honestly it shouldn't need it).
Step 4: Remove from the crockpot and let cool. Soak the crock filled with a soapy water overnight to soak off any gunk.
Step 5: With a cool pumpkin, using a knife, cut it in half. If you do not cool your pumpkin, you will risk burning yourself when you cut into it as the steam is very (super duper) hot!). Let it cool 3 hours or more.
Step 6: Scoop out the seeds and guts, some of the flesh will be removed also, that's okay. Make sure in the end that the seeds and guts are all removed. The seeds could be saved for roasting them if you desire.
Step 7: Take the remaining pumpkin flesh and store or use it as you desire. It should be soft enough to puree with a spoon, but feel free to use a food processor or blender to puree it also. Mixture can be frozen or canned or placed in zipper baggies and stored in the fridge or freezer.
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