Learn How to Make this Super Simple Homemade Slow Cooker Pumpkin Puree
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Pumpkin season is upon us. Typically around this time of year I am stocking up on cans of pumpkin from the grocery store. But not this year. This year I decided to take the plunge and make my own. I know, I know, buying the can is just so easy, especially with how busy we all tend to get this time of year. But I promise you, this homemade slow cooker pumpkin puree is SO EASY TO MAKE!
Plus, it’s the perfect way to re-purpose that Halloween jacko-lantern!
How Easy is it?
So easy. I mean seriously, guys, you know that I’m kinda lazy. I mean, I don’t mind a little hard work now and again, but if I can take a shortcut, I’m all about it. Like in the FREE cookbook I’m offering. It’s all about easy to make side dishes that are great for the busy holidays.
So in the time it takes me to walk 2 blocks to the store (or drive because well, you know, I’m lazy) I can have this pumpkin cut up in the slow cooker and be on the couch with my secret lover. Netflix that is. Don’t worry, the boyfriend knows all about this love affair.
I’m super excited right now because we still have the new season of The Walking Dead to watch. I. CANNOT. WAIT.
So I’ve got to get all this cooking stuff taken care of for the binge that’s about the happen this coming weekend!
Be on the lookout for these other great holiday recipes:
3 Ingredient No-bake Oreo Balls (great for potlucks!)
Sweet Roasted Acorn Squash (it’s coming!!!! Sign up for my FREE cookbook to get access to it NOW)
So wait, what are we doing here…ah that’s right…homemade slow cooker pumpkin puree. I got so excited about TV I almost forgot.
Let’s get started by cutting the top of the pumpkin and removing all the seeds. Don’t throw them away! We’re going to make toasted pumpkin seeds with them in another post (yes, I’m sorry – I wasn’t good enough to get them written together!). I remember doing this part as a kid and it was so fun. Not so much fun now as slimy. Once you’ve got all the seeds removed, go ahead and give that pumpkin a good scrub. Wash all that dirt off (it was just sitting in a field – or on your porch). Then we’re going to cut it in pieces small enough to fit in your slow cooker. I like to use a larger slow cooker so I can fit more food in it. Imagine that.
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. Unless you want pumpkin all over the kitchen. In which case go ahead and start pureeing!
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 a few months.
And you have fresh homemade slow cooker pumpkin puree. I mean, fresh is always better, especially when it’s just as easy.
This homemade pumpkin puree is super easy to make in the slow cooker, and much more fresh tasting than the canned version!
- 1 Whole Pumpkin
- 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 a few months.