homemade pumpkin puree in a bowl with mini pumpkin on side

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!
Course Ingredient
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 cups
Calories 1kcal
Author Danielle Wolter



  • 1 Whole Pumpkin (baking pumpkin recommended)
  • 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. **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.


  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.


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