homemade pumpkin puree in a bowl with mini pumpkin on side

Homemade Pumpkin Puree

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 30 kcal
Author Danielle Wolter


  • 1 Whole Pumpkin
  • water (as needed)


  1. Cook the pumpkin on low for 4 hours.
  2. 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.
  3. 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.

  4. 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.

Recipe Notes

1. Any size pumpkin can be used. I personally buy a large one and cook it in 2 batches so I'm set for my holiday cooking! 
2. If your puree is too thick when you try to puree it, add water to get a thinner consistency.