Pumpkins are everywhere the last few weeks. But, this year I had my eyes peeled for good pie-making pumpkins as well. So, while we had two carvin' pumpkins for the kids, I also picked up two pie pumpkins from our local farmers market a few weeks ago.
Then, my mom and step-dad were here last weekend for an early Thanksgiving. And, while my mom brought a ham and the potatoes, I was looking forward to making that green bean casserole thingy as well as a pumpkin pie from scratch.
However, as the weekend wore on and Sunday night's dinner loomed near, I was getting crunched for time and needed a low-labor, stove-and-oven-free way to cook the pumpkin. So, within a couple minutes of Internet surfing, I found a solution - or actually made one up.
Adapting directions for cooking squash, I just cooked the pumpkin in the crockpot while at church! I simply cut the stem off, cleaned out the "goop", and cut the pumpkins in quarters. I put about an inch of water in the bottom and, after 3 hours on low, ta-da! All fork tender and ready to be pureed for pie!
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