Crockpot Pumpkin Purée Blend
Crockpot Pumpkin Purée Blend delivers a silky, naturally sweet mash with a balanced depth from sugar pumpkin, red kuri, and kabocha. It’s exceptionally smooth for pies, soups, and baking, and handy for batch prep to portion and freeze. Serve it in fall desserts, swirl into oatmeal, or use as a base for creamy sauces and custards.
- Prep20 mins
- Cook3 hrs 30 mins
- Serves8
- DifficultyEasy
- 1
Rinse the outsides of the pumpkins and squash, remove the stems, and cut them into quarters. Scoop out the seeds and the stringy membranes.
- 2
Place the sugar pumpkin pieces skin-side up to line the bottom of the slow cooker. Tuck the kuri and kabocha pieces between the other pieces.
- 3
Cover and cook on Low for 3 1/2 hours.
- 4
Peel off the pumpkin and squash skins and blend with an immersion blender on low speed until the pulp is smooth. Stir to combine, then use immediately or let cool before freezing.
- Calories 219.99 kcal Moderate
- Protein 8.16 g Moderate
- Carbs 47.97 g Moderate
- Total Fat 0.23 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 58.97 mg Low Source
- Fiber 12.7 g Good Source
- Sugar 19.11 g High
- Added Sugar 0.0 g Low Source
- Calcium 159.89 mg Moderate
- Iron 2.89 mg Moderate
- Potassium 232.47 mg Low Source
- Vitamin A 15876.17 mcg_rae Good Source
- Vitamin C 23.25 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.