Slow Cooker Pumpkin Puree
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins

The easiest way to make homemade Pumpkin Puree!

Course: Condiment, sauce
Cuisine: American
Keyword: pumpkin puree
Servings: 16 ounces
Calories: 44 kcal
  • 2 Pumpkin Pie Pumpkins
  1. Slice off the top of the pumpkin and scoop out the seeds/membranes.
  2. Cut the pumpkins into quarters and place in a slow cooker.
  3. Cover and cook on high for 4 hours or low for 6-8 hours.
  4. Scoop the flesh out of the shell and place in the blender.
  5. Puree the pumpkin until smooth, approximately 2-3 minutes.
  6. Transfer the pumpkin to an airtight container and store in the refrigerator for up to 5 days.

Recipe Video

Recipe Notes

Be sure to use Pumpkin Pie Pumpkins and not the same pumpkins used for carving as they tend to be stringy.
Pumpkin Puree can be frozen for up to 60 days in an airtight container.

Nutrition Facts
Slow Cooker Pumpkin Puree
Amount Per Serving (0 g)
Calories 44
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Potassium 578mg17%
Carbohydrates 11g4%
Fiber 0g0%
Sugar 4g4%
Protein 1g2%
Vitamin A 14470IU289%
Vitamin C 15.3mg19%
Calcium 36mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.