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.
Pumpkin season is my favorite. Did you know you can make homemade pumpkin puree in the slow cooker with only two ingredients? No harmful chemicals from a canned product, just fresh pumpkin ready for your recipes.
What kind of pumpkins are good for making pie?
- 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:
- Start by removing the stems, if they don’t break off easily cut them off with a knife. I am using two 3 pound pie pumpkins for this recipe.
- Then cut the pumpkins in half and scrape out the seeds and stringy bits just as you would with a jack-o-lantern. Save the seeds and roast them if desired. Or feed the seeds to chickens if you have them.
- Now cut each pumpkin piece one more time so they are now quartered.
- You may even need to cut the pumpkin into smaller pieces if you are using a large pumpkin.
- Add the pumpkin pieces skin side up in the slow cooker. I do this so the skin doesn’t get soggy and is easy to handle and scrape when done cooking.
Do I add water?
- Yes, I recommend adding a cup of water
- Though, many recipes do not add water I think it’s a must. I don’t like to run my slow cooker with items in it dry.
- Adding just a cup of water helps make for a moist puree later.
How long do I cook fresh pumpkin in the slow cooker?
- Cook on high for 4-5 hours
- Or on low for 6 hours.
How do I make puree from fresh pumpkin?
- Remove the pumpkin pieces onto a sheet pan and let cool for at least 20 minutes.
- Take a spoon and remove all the flesh, and discard the skin.
- Add the flesh of the pumpkin to a blender or a food processor and add 2 tablespoons of water.
- Pulse on high until smooth.
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.
What kind of dessert recipes can I make with pumpkin puree?
- Fresh Pumpkin Pie
- Slow Cooker Pumpkin Butter
- Slow Cooker Pumpkin Spice Lattes
- Slow Cooker Pumpkin Spoon Cake
- Slow Cooker Pumpkin Applesauce
- Pumpkin Cornbread
What kind of savory recipes can I make with pumpkin puree?
Other great ideas for pumpkin puree:
- Stir into oatmeal
- Make baby food
I can’t wait to share more recipes here on the blog with you once I start using this extra pumpkin puree I now have. I hope you are enjoying the how-to recipes here on The Magical Slow Cooker.
How to Cook Pumpkin in the Slow Cooker
Need an easy way to cook pumpkin for puree? Add it to your slow cooker and you'll never go back to oven roasting.
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Servings: 10
Calories: 71kcal
Equipment Needed:
- Slow Cooker- 6 quart or larger
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.
How to Video:
Recipe Notes:
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 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.
Nutrition:
Calories: 71kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 925mg | Fiber: 1g | Sugar: 8g | Vitamin A: 23169IU | Vitamin C: 24mg | Calcium: 57mg | Iron: 2mg
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Love your ideas!! Keep it up!! Thks for letting me be able to make them!!
Just found your site. I copied your method of slow cooking a pumpkin.
Thanks.
Holy Cow !! This is Excellent! There is no comparison to a fresh pumpkin Pie to a Canned Pumpkin Pie. Great Job