Crock Pot Pumpkin Filling

Autumn is the time to prepare for pumpkin pie, muffins, bread, cheesecake and other dishes. Most of the recipes for baking use ready-made pumpkin filling in a can. It is convenient for baking, but with the Crock Pot, pumpkin filling is very easy to make. Choosing a pumpkin is very much personal choice, and canned pumpkin is not always pure pumpkin. Most of them include some yellow squash or other kinds of pumpkin. If pure pumpkin is your desire, then making pumpkin from scratch is the only way. The method chosen to make pumpkin such as baked, boiled, or steamed is easy. Since I figured out the best way to cook pumpkin in a Crock Pot, I am doing it when each fall season comes with the variety of pumpkins available in the groceries or farm stand markets. The Crock Pot is a special tool that helps to create the pumpkin filling. Fall would not be fall without the smell of all the spices from pumpkin bread, pie, muffins, or the homemade pumpkin filling.

Ingredients:
1 large pumpkin
A sharp knife

Directions:
Peel and scoop out the pumpkin seeds. Reserve the seeds to roast for a tasty snack later. Rough chop the pumpkin.

 Put all the chopped pumpkin in the Crock Pot. Cover and turn to low.

Cook for 2  hours. Use a handheld mixer to mash the pumpkin. It is now ready to use for any recipe that calls for pumpkin filling. Freeze it if not used immediately.