One morning I woke up thinking about how I could stuff a pumpkin in the slow cooker to see what would happen. But then a series of questions started turning in my mind. What about the stem? The innards? How would that all react. And lastly, would a whole pumpkin fit in the pot?
These are the thoughts I’m plagued with when my mind is clear, first thing in the morning. Really? A normal person, I would assume, is thinking about work, or the ugly thought of having to get out of bed to let the dog out. Well, I have those thoughts too, but realty hadn’t set in apparently.
Yes, you CAN slow cook a pumpkin. No, you need to cut it up and get the innards out, so not only will it cook correctly, but there won’t be a stringy mess to contend with later.
To find the step-by-step details, hit The Happy Housewife’s site with a great tutorial! In the meantime, I will show some pictures to help you get the idea, and show proof that I too tried this recipe out myself.
What do I plan to make with the pumpkin purée? I was hoping for Belgian waffles, but I was shut down by my children. They wanted pumpkin pie. So… plan on seeing that post shortly! (Also, just as a side note, I used the seeds for my chocolate bark recipe, which was a big hit in our home!)