Wash the outside of the pumpkin with warm water and scrub off any dirt.
Remove the stem and cut the pumpkin in half.
Remove all the seeds and stringy parts inside the pumpkin (save the seeds if you roast them). Use a spoon to scrape the inside clean.
Lightly spray the bottom of the Crock-pot with cooking spray (or rub with oil) to prevent pumpkin from sticking to the bottom.
Non-stick cooking spray
Place the pumpkin halves skin side up in the Crock-Pot. Cut the pieces into smaller chunks if necessary.
2 sugar pumpkins (pie pumpkins)
Cook on high for 2-3 hours or until fork tender (the pumpkin should be really soft).
Allow the pumpkin to cool enough to handle and then scrape the flesh from the skin with a spoon.
Mash the insides with a fork to remove lumps or puree it in a food processor or blender for a very smooth texture (I put mine in the food processor for a few minutes before jarring it).
Store pumpkin puree in the fridge for up to 1 week or in the freezer for up to one year.
Use the fresh pumpkin in place of canned pumpkin in recipes.