Here’s the easiest recipe you’ll ever find for cooking pumpkin! While canned pumpkin is readily available for use in the slew of pumpkin-flavored recipes that we love this time of year, there’s something so enjoyable about using a fresh, whole pumpkin instead. This recipe takes a simple sugar pumpkin and turns it into tender, creamy pumpkin to be used in all of your favorite pumpkin desserts, or simply to eat as the base for your protein-n-veggie dinner.
1 medium sugar pumpkin
Cut the pumpkin in half and scoop out the seeds. (Here’s a recipe for roasting those pumpkin seeds!)
Place the pumpkin halves flesh down in a slow cooker. Cover and cook on high for 2-3 hours, until tender.
Remove the skin from the pumpkin and mash the tender pumpkin flesh with a fork. Use in place of canned pumpkin in all your favorite recipes, or eat it by the scoopful.
We enjoyed a few scoops of this tender pumpkin as a base for Egg Roll in a Bowl! Yum!