Learn how to make homemade Pumpkin Puree in the slow cooker right in your own home! 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.
We all know fresh is better. But we also know that making things from scratch can be a pain in the ass. At least for me. You guys know I’m kinda lazy. If I can make something easier, I’m totally going to do it.
But this homemade pumpkin puree is just so easy to make. Most of you already have carved pumpkins for Halloween that you can use. Plus, pumpkins are so inexpensive in the store (Walmart has them for $4.99 in San Diego) and you can get a crap load of pumpkin puree from one pumpkin.
It is always nice to know EXACTLY what is going into your food. Plus, the flavor just doesn’t compare. AND….it’s the perfect way to re-purpose that Halloween jacko-lantern!
How do you cook pumpkin in the slow cooker?
So easy. I mean seriously, guys, you know that I’m kinda lazy. I don’t mind a little hard work now and again, but if I can take a shortcut, I’m all about it.
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.
How to make pumpkin puree in the slow cooker
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’ve never, ever done this before….
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.
What to make with this homemade pumpkin puree
I have got some awesome recipes coming out this Fall 2018. But until then, I’ve got these super yummy recipes:
Tools used to make this homemade pumpkin puree
Don’t forget about some of these other awesome Fall-inspired recipes:
Creamy Butternut Squash Soup
Cranberry Roasted Butternut Squash
Cranberry Glazed Crispy Thai Chicken Wings
Instant Pot Braised Beef Short Ribs
Instant Pot Thai Red Curry Ramen
Cranberry Orange Chutney
Did you make this slow cooker pumpkin puree? rate the recipe and leave a comment below to let me know what you think!
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
- water (as needed)
- 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.
- 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.
Did you make this homemade pumpkin puree? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!