How to Cook Pumpkin in the Slow Cooker
14 Comments Oct 01, 2019
Updated Aug 16, 2025
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The easiest way to cook pumpkin is in the slow cooker! No oven required to make a perfect pumpkin puree for all your recipe needs.
Featured Comment
This recipe was the easiest and tastiest pumpkin puree recipe I’ve tried in recent years. So glad I found it! It will be a staple now.
– jess
Pumpkin season is my favorite. Did you know you can make homemade pumpkin puree in the slow cooker with only two ingredients? No cans, no additives—just fresh pumpkin ready for all your recipes.
What kind of pumpkins should I use to make puree?
- Pie pumpkins, often called sugar pumpkins are great for pie making as they are smaller and sweeter.
- Large pumpkins can be used for pumpkin puree as well. Do not use pumpkins that have been carved and sitting out as they can be moldy. The puree won’t be quite as sweet but you can offset that with a touch more sugar in your recipe.
How to make fresh pumpkin in the slow cooker
- Remove stems, cut pumpkins in half, and scoop out seeds/strings. Quarter or cut smaller if needed.
- Arrange pieces skin-side up in the slow cooker.
- Add water, cover, and cook until tender.
- Once the pumpkin is cool enough to handle, scoop the flesh from the skin.
- Transfer to a blender or food processor with a splash of water.
- Blend until smooth and creamy.
How to store fresh pumpkin puree?
- Place the puree into containers, jars or ziplock bags. I do not recommend water bath canning pumpkin puree, it is too thick to can correctly.
- Store in the fridge for up to 5 days or freeze for up to 6 months.
Pumpkin Recipes to use homemade pumpkin puree
Sweet Treats: Fresh pumpkin purée is perfect for making classics like crockpot pumpkin pie, pumpkin cobbler, and even a creamy pumpkin pie dip. You can also whip up pumpkin butter to spread on toast or biscuits.
Baked Goods & Drinks: Stir your purée into pumpkin cornbread or use it to craft cozy fall favorites like homemade pumpkin spice lattes.
Savory Dishes: Pumpkin purée works beautifully in recipes like slow cooker pumpkin soup or hearty pumpkin chili.
For Babies: You can also keep it simple—blend into a smooth purée for homemade baby food that’s fresh and wholesome.
How to Cook Pumpkin in the Slow Cooker
How to Video
Ingredients
- 2 small pie pumpkins, often called sugar pumpkins [mine were around 3 pounds each], (you can use as much pumpkin as you can fit in your slow cooker)
- 1 cup water, (plus 2 tablespoons for making the puree)
Instructions
- Start by washing the pumpkin and removing the stem. Remove the stem by breaking it off or cutting off with a knife.
- Cut the pumpkins in half and remove the seeds and strings. Now cut the pumpkin pieces one more time so the pumpkin is now quartered. Add pumpkin pieces to the slow cooker skin side up. (If using a very large pumpkin you can cut into smaller pieces)
- Add 1 cup of water over the pumpkin.
- Cover and cook on HIGH for 4-5 hours or on LOW for 6 hours.
- With tongs, remove the pumpkin pieces onto a baking sheet to cool. Cool for at least 20 minutes or longer.
- When the pumpkin is cool enough to handle put one piece in the palm of your hand and use a spoon to scoop out the flesh of the pumpkin. Discard the skin.
- Put the pumpkin flesh into a blender or a food processor. Add 2 tablespoons of water. Place the lid on, and pulse on high until smooth.
- Place in containers and refrigerate for at least 4 hours if you are making a pie with it.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Pure Pumpkin is also a good addition to food for pets. Many digestive benefits and rich with nutrients.