How to Make Pumpkin Puree in the Slow Cooker

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Learn how to make Pumpkin Puree in the slow cooker in just a couple simple steps! With all the fall recipes coming up, you want to have a supply of pumpkin puree for all your baking needs. No preservatives or added ingredients, just 100% PURE PUMPKIN.

This post was originally published in October 2017. It has been updated for photos and content. 

This Pumpkin Puree recipe is extremely easy to make right in your slow cooker. It comes out amazingly buttery and delicious, and you know exactly what went into it - PUMPKIN!

100% pure pumpkin. No preservatives or any of that other crap. Just pure pumpkin flavor.

And it's as easy as turning your slow cooker on.

It's still pretty warm at my house this time of year, so I love the slow cooker option. However, if you're in a cooler climate and don't mind turning your oven on, you can try this Roasted Pumpkin Puree from Oh She Glows.

Why This Recipe Works

1. Using a slow cooker means minimal hands-on time PLUS it doesn't heat up your whole house;
2. Having your own fresh made pumpkin puree is indispensable for making all the Fall goodies!

Step By step Instructions

The best pumpkins to use for pumpkin puree are sugar pumpkins, also commonly referred to as baking pumpkins or pie pumpkins. However, any kind of pumpkin can be used.

Let's get started by cutting the top of the pumpkin and removing all the seeds. Use the seeds to make these super yummy and healthy Roasted Pumpkin Seeds.

Then we're going to cut it in pieces small enough to fit in your slow cooker. I can't usually fit an entire pumpkin in the slow cooker, so either do a second batch, or dice the remaining pumpkin up and roast it.

Cook the pumpkin on low for 4 hours. Remove the cooked pumpkin from the slow cooker and scoop out the flesh. You'll want to let it cool first so your blender lid doesn't come popping off from the heat.

I recommend pureeing in batches to make it easier on your blender. Place the pumpkin puree in a seal-able container and refrigerate for up to a week.

You can also put it in a freezer safe container or bag and freeze it for up to one year.

Serving Options

1. This Curry Pumpkin Soup is one of my favorite soups ever;
2. Pumpkin Pie Bars with Shortbread Crust;
3. Pumpkin Souffle when you want to get a little fancy;
4. Pumpkin Scones for a special breakfast (or any time of day) treat;
5. Homemade Pumpkin Alfredo....it's incredible!
6. In ANY recipe calling for pumpkin puree or canned pumpkin.

Expert Tips

1. The best pumpkins to use for pumpkin puree are sugar pumpkins, also commonly referred to as baking pumpkins or pie pumpkins. However, any kind of pumpkin can be used.
2. Any kind of winter squash can be used in this recipe. Use butternut squash to make this Butternut Squash Soup.
3. Homemade pumpkin puree tends to be less thick (more watery) than canned. Be sure to take this into consideration when using it for baking;
4. If your pumpkin is too thick to puree, add just a touch of water to thin it. Be careful not to add too much otherwise it will be too watery.

Frequently Asked Questions

1. Is canned pumpkin and pumpkin puree the same thing? Technically, the ingredients are the same - pumpkin. However, canned pumpkin usually has preservatives and can have added ingredients. It also tends to be a little thicker than homemade pumpkin puree.
2. How long does pumpkin puree last? The puree should last for about a week when refrigerated in a covered container.
3. What kind of pumpkins are best for pumpkin puree? The best pumpkins to use for pumpkin puree are sugar pumpkins, also commonly referred to as baking pumpkins or pie pumpkins.
4. How to tell if a pumpkin is ripe? If the pumpkin is fully orange, and sounds a bit hollow when you thump it, it is likely ripe. The skin should also be hard - your fingernail should dent it, but not break the skin.
5. Can you freeze pumpkin puree? Pumpkin puree can be frozen in airtight containers and will keep for up to a year. I recommend freezing in 1 cup portions for ease of use.

More Homemade Ingredients

• Candied Ginger;
• Candied Orange Peels;
• Lemon Curd;
• Preserved Lemons;
• Chicken Bone Broth.

Did you make this pumpkin puree recipe? Rate the recipe and leave a comment below to let me know what you think!

Pumpkin Puree Recipe

This homemade pumpkin puree is super easy to make in the slow cooker, and much more fresh tasting than the canned version!

5 from 19 votes

Print Rate

Course: Ingredient

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Servings: 6 cups

Calories: 1kcal

Author: Danielle Wolter

Ingredients

• ▢ 1 Whole Pumpkin (baking pumpkin recommended)
• ▢ water (as needed)

Cook ModePrevent your screen from going dark

Instructions

• Cook the pumpkin on low for 4 hours.
• Remove the cooked pumpkin from the slow cooker and scoop out the flesh. You'll want to let it cool first so your blender lid doesn't come popping off from the heat.
• I recommend pureeing in batches to make it easier on your blender. If your pumpkin is too thick, add a little bit of water until it is just thin enough to puree. **Don't add too much water!!
• Place the pumpkin puree in a seal-able container and refrigerate for up to a week. You can also put it in a freezer safe container or bag and freeze it for a few months.

Expert Tips:

1. Any kind of winter squash can be used in this recipe. Use butternut squash to make this Butternut Squash Soup.
2. Homemade pumpkin puree tends to be less thick (more watery) than canned. Be sure to take this into consideration when using it for baking;
3. If your pumpkin is too thick to puree, add just a touch of water to thin it. Be careful not to add too much otherwise it will be too watery.
4. The best pumpkins to use for pumpkin puree are sugar pumpkins, also commonly referred to as baking pumpkins or pie pumpkins. However, any kind of pumpkin can be used.

Nutrition

Serving: 1cup | Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Sodium: 1mg | Sugar: 1g | Vitamin A: 14IU

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