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Slow Cooker Pumpkin Puree

An easy step-by-step tutorial showing how to make Slow Cooker Pumpkin Puree - so, so much better than store bought!
Course Appetizer
Cuisine American
Keyword slow cooker pumpkin puree
Prep Time 20 minutes
Cook Time 6 hours
Total Time 1 hour 20 minutes
Servings 20
Calories 12kcal
Author Trish - Mom On Timeout


  • 1 to 2 pumpkins meant for baking


  • 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.


Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5719IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg