An easy step-by-step tutorial showing how to make Slow Cooker Pumpkin Puree – so, so much better than store bought!
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Easiest recipe EVER. You have no excuse not to try this yourself.
There are about 935 recipes that I like to make during the holiday season that call for pumpkin puree. Sure, I totally used the canned stuff. A LOT of the time. But, when I can, I love to make my own pumpkin puree using the slow cooker. Its just so simple and the flavor is so authentically pumpkin – just what you want for your holiday recipes.
It starts with a pumpkin.
Now you can make pumpkin puree with any pumpkin but (and that’s a bold capital BUT) I absolutely recommend buying a pumpkin that is meant to be baked, not carved. The flavor is infinitely better.
The process here is simple. Cut the top off your pumpkin and cut the pumpkin in half.
Not it’s time to just scoop out the insides. A spoon works good but if you have one of those scrapers from an old carving kit, those are great too.
Once the pumpkin is cleaned, cut the halves into quarters or thirds. You just want pieces small enough to fit in your slow cooker. I cooked two so I made sure mine were small enough that I could wedge them in.
Pile these smaller pieces into your slow cooker. I used a large 6 qt slow cooker but if you’re only cooking one pumpkin, a smaller slow cooker will definitely do just fine. Set it on low heat and let it go. Mine took about 7 hours but I would check around 6 hours. It will depend on the thickness of the flesh of your pumpkin, how full your slow cooker is, etc. You can’t really overcook the pumpkin so don’t worry too much about that.
Once cooked, scoop the flesh of the pumpkin right off the skin and pop in the blender. You get this awesomeness ready for all sorts of recipes.
Slow Cooker Pumpkin Puree
Ingredients
- 1 to 2 pumpkins meant for baking
Instructions
- Wash the pumpkin.
- Cut the stem off and then cut in half.
- Scoop out the insides.
- Cut pumpkin halves into quarters or thirds.
- Place in a slow cooker large enough to hold the pieces.
- Cook on low heat for 6-8 hours or until the flesh of the pumpkin is tender.
- Scoop the flesh off the skin of the pumpkin and place in blender. (You may need to do this in batches)
- Blend pumpkin flesh until smooth.
- Pumpkin puree can be frozen in freezer bags or refrigerated for up to 1 week.
Nutrition
Some of my favorite recipes that call for pumpkin puree:
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Myrna says
You can also cook in the microwave then scoop from the flesh from the shell then blend to make a purée or peel, microwave and blend. The results are the same with less time.
Tig says
Love this! I’m sure these are “duh” questions to real cooks but … do I add any water to the crockpot? Is it better to have the lid on or off? Can this be sped up using a pressure cooker or instant pot? Thank you!
stanley says
i must do this cake i am a libra without a pumkin recipe i would feel empty ,no doubt this tiger will roar !! of happiness
Lori says
I’m so excited that pumpkin season is just around the corner! I’ve been online researching the slow cooker method, and on more than one post the author indicated that when the puree is frozen, then unfrozen the puree is watery. Have you had success in freezing it? My plan was to buy several pumpkins and freeze the puree, as I use it on a regular basis year round in dozens of recipes. I don’t want to waste the pumpkins. Thanks for your help.
Lori
Trish - Mom On Timeout says
I haven’t frozen it Lori but my guess is that the moisture in the puree just separates. You could always strain it to get rid of excess liquid if that does happen. I would definitely try it first before making a whole bunch. Hope that helps!
Lisa says
Love this idea! I usually roast whole pumpkins in the oven, but the slow cooker is a great option!
Trish - Mom On Timeout says
I love doing it this way! Thanks Lisa 🙂
marcie says
This is awesome, Trish! I love how easy this is and that I can just pop it in the slow cooker and forget about it for a while!
Trish - Mom On Timeout says
So easy Marcie and it tastes SO much better than canned 🙂
Gumelda Cargle says
How many cups of homemade pumpkin equal a can?
Jessica @ A Kitchen Addiction says
Love homemade pumpkin puree! I’ve never tried making it in a slow cooker before, but I definitely need to try it. So easy!
DeeAnna says
Love the slow cooker idea! We usually slice, cover with tin foil and a little water and then bake, but this seems a little easier. We do LOTS every fall and freeze it to use all year long, but we will use sweet meat squash or banana squash, they both have the really good pumpkin-y flavor that you expect in pumpkin recipes. I’ll have to try the slow cooker, thanks!
Mir says
This is such a great idea! I love making pumpkin soup, but it never tastes right with canned and it’s time-consuming the other way. I’m going to try this ASAP!
Kelly - Life Made Sweeter says
Oh my goodness Trish, this is genius! I love that you made this in a slow cooker – SO much easier and life changing! Seriously making this soon – pinning!
Julie | This Gal Cooks says
Oh this is such a great idea, Trish! I think I’m gonna have to try this out stat!
Averie @ Averie Cooks says
Loving everything about this! So easy and homemade puree is a delicacy 🙂 Pinned!