Slow Cooker Pumpkin Puree
Skip the canned stuff and make your own Homemade Pumpkin Puree! Slow Cooker Pumpkin Puree is as simple as it gets. Just one ingredient, no chemicals, preservatives or other stuff you can’t pronounce. Just pure, natural pumpkin perfect for your pies.
Originally published October 2016 and updated in October 2019.
Do you know now what I heard recently….that pumpkin puree in the can….it’s not even pumpkin. Blasphemy! Word on the street is that canned pumpkin puree is ACTUALLY cooked squash…like butternut, Golden Delicious and Hubbarb.
I don’t know what’s real and what’s not but one thing is for certain….I trust no one. 🙂 So, I decided to do what any self-respecting food freak would do and make my own puree from scratch…..the easiest way I knew how.
Homemade Pumpkin Puree
If you haven’t ever cooked with the “real deal” pumpkin puree you’re in for a huge treat. Every pumpkin thing you make from your bread pudding to your brûlées will taste infinitely better when you use real pumpkin puree.
And it couldn’t be simpler to make with the help of your slow cooker or crock pot. This easy Pumpkin Puree recipe just cooks away into a soft, silky dream while you do whatever it is that you do all day long.
What is Pumpkin Puree
Pumpkin Puree is exactly that, pumpkin that’s been roasted until soft and then pureed in a food processor or blender. Most pumpkin puree recipes call for roasting your pumpkin in the oven but this easy pumpkin puree uses a Crock Pot to make short work of cooking your pumpkin with no fuss.
What Type of Pumpkin To Use
The types of pumpkin you use for baking and cooking with roasted pumpkin puree will definitely affect the flavors of your final recipe.
Pie pumpkins or Sugar Pumpkins definitely lean more toward a sweeter flavor when used in baking while the big pumpkins used for your holiday Jack-o-lanterns are more stringy and flat in flavor.
When picking a pumpkin to use in your puree or other pumpkin recipe look for varieties like Baby Pam, Autumn Gold, Cinderella or Lumina. And stick to a pumpkin that’s about 2-5 pounds in weight. A 3 pound pumpkin will yield about 1 cup of puree.
How To Make It
While you can totally just roast your pumpkin in the oven, I love this easy Slow Cooker method because you don’t have to wait around for it to finish cooking. It’s so easy and fuss-free! And it’s ready to use for your favorite Pumpkin Pie recipe!
Cut your pumpkin in half and scoop out the seeds. (Save those seeds)
Cut your pumpkin into quarters and place in the slow cooker.
Cover and cook.
When fork tender, scoop the flesh out of the pumpkin and place in a food processor or blender.
Puree the pumpkin until smooth.
Store in an airtight container.
And to convince you just how simple it is to make….I whipped up a quick video.
How To Use It
There are so many health benefits to cooking with pumpkin! Not only does it taste amazing but it’s packed with antioxidants like beta-carotene and vitamin C. It’s also high in fiber, potassium, protein and other nutrients.
- Baking – Add puree to your favorite muffins, pancake and waffle recipes for a boost of flavor. For recipes calling for applesauce, substitute the same amount of pumpkin puree for the applesauce for a hint of fall in your favorite baked goods.
- Savory Recipes – Pumpkin puree is fantastic stirred into soups and stews. It’s also amazing for a punch of flavor in rice, pasta, oatmeal and smoothies!
- FREEZE – You can totally freeze your puree in small batches to cook later and add to your favorite recipes!
This easy puree is wonderful in Pumpkin Ice Cream, Pumpkin Oatmeal, Pumpkin Cheesecake, Pumpkin Energy Bites….basically, any and everything that calls for pumpkin.
Go and make your own pumpkin puree because the rumor mill says that canned stuff is just butternut squash. Sorry to break the news to you.
More Pumpkin Recipes
- Pumpkin Cream Cheese Muffins
- Pumpkin Chocolate Chip Cookies
- Sparkling Pumpkin Spice Punch
- Maple Glazed Pumpkin Banana Bread
- EASY Baked Pumpkin Donuts
- Chocolate Chip Pumpkin Bread
- Or try this easy Pumpkin Chiffon Pie
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Get the Recipe: Slow Cooker Pumpkin Puree
- 2 Pumpkin Pie Pumpkins
- Slice off the top of the pumpkin and scoop out the seeds/membranes.
- Cut the pumpkins into quarters and place in a slow cooker.
- Cover and cook on high for 4 hours or low for 6-8 hours.
- Scoop the flesh out of the shell and place in the blender.
- Puree the pumpkin until smooth, approximately 2-3 minutes.
- Transfer the pumpkin to an airtight container and store in the refrigerator for up to 5 days.
Pumpkin Puree can be frozen for up to 60 days in an airtight container.
4 Comments on “Slow Cooker Pumpkin Puree”
How long is it good for and how do you store it?
I store it up to five days in the refrigerator or you can freeze it for up to 2 months.
Just made this today, Kellie! I had no clue that making my own homemade pumpkin puree could be so easy. 🙂 I have plans for this puree, namely soup & pie. 😉
This would be so perfect for both! Make sure you drain the puree before using it in pie….it tends to make the filling a bit watery if you don’t release some of the moisture.