Emilie Meyer
Pumpkin is a versatile ingredient that can be used in both sweet and savoury dishes. It can be cooked in a variety of ways, including baking, boiling, steaming, and slow cooking. One convenient and effective way to cook pumpkin is by using a crock pot or slow cooker. This method is easy and hands-off, yielding a fresh, natural pumpkin puree with a flavour that is fresher than canned pumpkin.
| Characteristics | Values |
|---|---|
| Type of Pumpkin | Sugar pumpkins, pie pumpkins, butternut squash, kabocha, heirloom pumpkins, winter squash |
| Size | Smaller pumpkins are sweeter |
| Ingredients | Fresh pumpkin, water, cinnamon |
| Preparation | Wash, remove stem, cut in half, remove seeds and pulp, cut into pieces |
| Cooking Time | 4-6 hours |
| Cooking Temperature | High or low |
| Texture | Smooth, creamy |
| Taste | Fresher than canned pumpkin |
| Storage | Refrigerate for up to 1 week, freeze for up to 6 months |
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What You'll Learn
Preparing the pumpkin
Once you've selected your pumpkin, it's time to start preparing it. Begin by washing the pumpkin thoroughly to remove any dirt or residue. Then, remove the stem by breaking it off or cutting it off with a knife. Next, cut the pumpkin in half and use an ice cream scoop or a melon baller to scoop out the seeds and stringy pulp. You can choose to save the seeds for roasting later if you wish. After that, cut the pumpkin halves into quarters or smaller pieces to ensure even cooking. It is important to cut the pumpkin into evenly sized pieces so that all the pieces cook at the same rate.
Now your pumpkin is ready to be placed in the crock pot. Place the pumpkin pieces skin-side up in the crock pot to prevent the skin from getting soggy and make it easier to handle later. If your crock pot is large enough, you can also place the whole pumpkin inside, cutting it in half if necessary to make it fit. Adding a small amount of water to the crock pot is optional but can help create a moist puree and prevent the crock pot from running dry.
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Cooking the pumpkin
Firstly, select the right pumpkin. Sugar pumpkins are best for making pumpkin puree, but you can also use butternut squash or kabocha. The smaller the pumpkin, the sweeter it will be. Avoid using pumpkins that have been carved and left out, as they may be mouldy.
Next, rinse the outside of the pumpkin and remove the stem. Cut the pumpkin in half and scoop out the seeds and stringy bits. If you want, you can save the seeds and roast them. Then, cut the pumpkin into quarters or smaller pieces if you have a large pumpkin. Place the pumpkin pieces, skin side up, into the slow cooker. You can add a cup of water to the bottom of the slow cooker if you like, but this is not necessary.
Now, turn on your slow cooker. You can cook the pumpkin on a high setting for 4-5 hours or on a low setting for 6 hours. The pumpkin is ready when a fork can easily pierce the skin. Turn off the slow cooker and let the pumpkin cool for at least 10-20 minutes. Finally, remove the pumpkin from the slow cooker and scoop the flesh from the skin.
You can now use the cooked pumpkin flesh as desired. For a smooth and creamy texture, blend the flesh in a blender or food processor. You can add a small amount of water to the blender if needed, but this may make your puree watery. The puree can be stored in the refrigerator for up to 10 days or frozen for 3 months.
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Pureeing the pumpkin
The amount of water you add will depend on the consistency you want to achieve. Adding too much water can make your puree watery, so be cautious. You can always add more water later if needed. It is best to blend the pumpkin in small batches to ensure a smooth and creamy texture.
You can store your pumpkin puree in airtight containers in the refrigerator for up to a week. If you want to store it for longer, consider freezing it. Freezing the puree in one-cup portions is ideal for long-term storage and can be done in Ziploc freezer bags or wide-mouth canning jars. Frozen pumpkin puree can last for up to three months, while refrigerated puree will typically last for about a week.
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Storing the pumpkin
Whole pumpkins can be stored in a cool, dry, and dark place, such as a pantry, basement, garage, or cellar. The ideal temperature range is between 10°C and 15°C, with a humidity level between 50% and 70%. Pumpkins should be stored upside down on a piece of cardboard, ensuring they are not stacked to prevent bruising. They can last anywhere from a few weeks to several months when stored properly. Check them regularly for any signs of softening or mould.
If you are storing cut pumpkin, wrap it tightly in cling wrap and place it in the refrigerator. Cut pumpkin will eventually develop mould, so be sure to check that it is still firm before consuming. If the pumpkin is still firm, cut off about a centimetre beyond the mould and it will still be safe to eat.
To store raw pumpkin seeds, rinse and dry them thoroughly before placing them in an airtight container in a cool, dry spot. Make sure the seeds are completely dry before storing, as moisture can cause mould. Raw seeds can be stored in the refrigerator or freezer for up to a year.
Roasted seeds can be stored in an airtight container at room temperature for up to two weeks. For longer storage, they can be kept in the refrigerator for up to a month or frozen for up to three months. Ensure the seeds are fully cooled before placing them in a container to prevent condensation, which can affect crispiness.
Pumpkin puree can be stored in an airtight container in the refrigerator for up to a week or frozen for up to six months. Portioning the puree into smaller amounts before freezing will make it easier to defrost just the right amount when needed.
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Using the pumpkin
Once your pumpkin is cooked, you can use it in a variety of ways. Firstly, you can scoop out the flesh and mash or puree it to your desired texture. If you want a smooth puree, you can use a blender or food processor, adding a small amount of water if necessary. You can then use this pumpkin puree in a wide range of recipes, including:
- Pumpkin pie
- Pumpkin muffins
- Pumpkin soup
- Pumpkin pasta
- Pumpkin donuts
- Pumpkin cake
- Pumpkin french toast
- Pumpkin biscuits
- Pumpkin rolls
The puree can be stored in an airtight container in the refrigerator for up to a week, or it can be frozen for 3 months.
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Frequently asked questions
First, wash the pumpkin and remove the stem. Cut the pumpkin in half and scoop out the seeds and pulp. Cut the pumpkin into pieces and place them in the crock pot, skin side up. Add a cup of water and cover the crock pot. Cook on high for 4-6 hours or until the pumpkin is fork-tender.
It takes around 4-6 hours to cook fresh pumpkin in a crock pot. Check the pumpkin after 4 hours and if it is not fork-tender, let it cook for another hour or two.
Sugar pumpkins, also known as pie pumpkins, are best for cooking in a crock pot. They are smaller and sweeter than other varieties, and have a firmer and less slimy flesh, which makes them easier to prepare.
After cooking fresh pumpkin in a crock pot, you can scoop out the flesh and mash or puree it to your desired texture. You can then use the pumpkin puree in various recipes such as pumpkin pie, muffins, soups, and more.
