The first time that I cooked a pie pumpkin was last year. I followed directions for roasting it in the oven. That was a lot of work. I like making as much as I can from scratch so I know exactly what we are eating, but there had to be an easier way. The crock pot = win. I felt like I was cheating somehow. This is so much easier! Give your pumpkins a quick wash on the outside then cut them into quarters. (I found that quarter slices of pumpkin were easier to scoop out than half pumpkins.) Scoop out the seeds and goop with a spoon or ice cream scoop. (Save Those Seeds!) Place all of the chunks in the crock pot. You can chop them into smaller chunks if that makes them fit better. Add about a cup of water. Cook the pumpkin on high for 3 – 4 hours or until the inside is nice and soft and comes apart from the skin with ease. My pumpkins only took 3 hours. Once the chunks are cool enough to handle, scoop out the pumpkin. I used our Ninja to puree but any type of blender would probably work just as well. And there you have it! So simple and I thought cleanup was a breeze. Our older son was able to “help” me. He enjoyed playing with the slimy seeds and goop as well as pushing the button for the Ninja. We ended up with 10.5 cups of pumpkin puree. Soon to come: pumpkin donuts, pumpkin bars, pumpkin bread, pumpkin seeds, and pumpkin pies!