Making fresh homemade slow cooker pumpkin puree is super simple - you need only two ingredients: sugar pumpkins (also called baking pumpkins) and water. The rest is all up to your handy dandy slow cooker! This is easy to make ahead and it's freezable too.
Why This Recipe Works
It's super simple. Simply cut the pumpkin into smaller pieces, using a spoon remove the seeds and stringy pumpkin insides. Place in the crockpot, add water, and cook until very tender. Using a food processor puree until soft and smooth.
Two ingredients. Fresh homemade pumpkin puree requires just 2 things - water and pumpkin.
Batch and freeze. Make your puree ahead of time and freeze it! Make as much as your crock pot will hold - or do what I did and run several crocks at once. 🙂
Fresh pumpkin taste. It has a lovely fresh pumpkin taste you just can't get out of a can.
Ingredients
Here are the ingredients you will need to make slow cooker pumpkin puree:
- Sugar Pumpkin: It is recommended that you use pumpkins that are intended for cooking like a sugar pumpkin. They are slightly sweeter and have a smoother texture.
- Water: I would stick with water if this is for dessert. I saw some recipes online that said you could use broth but that would only work if you wanted to use this for something savory like soup.
For exact ingredient quantities, please see the recipe card below!
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Substitutions and Variations
- For the smoother texture and best taste, I would use sugar pumpkin, also called a baking pumpkin.
- Did you know you can also make puree from other squashes? Yep. Try making it with butternut squash or acorn squash. It's delicious.
How To Make Slow Cooker Pumpkin Puree
This is intended as an overview only. For detailed instructions, please see the recipe card below. Enjoy!
2. Cut the pumpkins into slices and remove the stringy insides and seeds.
2. Place the pumpkin slices in the crockpot and add water.
3. Cover and cook on low until very soft and fork tender, about 4 to 6 hours.
4. Scrape the cooked soft pumpkin from the skin and place in a food processor. Process until very smooth, adding water to moisten if needed.
Ways To Use It
There are many ways to use pumpkin puree! To start, use it in any recipe calling for canned pumpkin puree.
- Pumpkin Soup
- Pumpkin Butter
- Mini Crustless Pumpkin Pies
- Pumpkin Spice Latte
- Warm it, add some butter, a little cream and some salt and pepper for a nice side dish.
Kori's Tips
- I find it easier to batch cook this, so I often double the recipe and run several crock pots at once.
- I like to pre-portion my finished pumpkin puree into smaller containers (16 ounces) and fill them with the exact weight of a store-bought can of pumpkin puree, which is 15 ounces (425 grams). That way, when a recipe calls for a can of pumpkin, you are ready to go!
- Save the liquids from the bottom of the pot to add moisture if needed when you puree the pumpkin.
- Save the pumpkin seeds for roasting if you want!
FAQ's
Store cooled puree in airtight containers.
Refrigerate: 4 to 5 days.
Freeze: up to 4 months.
📖 The recipe.
Slow Cooker Pumpkin Puree
Equipment
- food processor
Ingredients
- 3 (3 to 4 pound) sugar pumpkins
- 1 cup water
Instructions
- Wash and dry the pumpkins. Slice the top off of each pumpkin. Cut the pumpkins into 4 to 6" slices. Then, using a knife or spoon, remove the stringy insides and seeds.
- Place the pumpkin slices in the crockpot and add water.
- Cover and cook on low until very soft and fork tender, about 4 to 6 hours.
- Remove the cooked pumpkin from the slow cooker and let it cool slightly before handling. Using a spoon, scrape the pumpkin from the skin and place it in a food processor. (Note: Depending on the size of your processor, you may need to work in batches. It will puree better when it's not overloaded.) Pulse the processor and scrape down the sides periodically until you reach a very smooth consistency. Add water to moisten if needed.
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: You can use this same technique on squash such as butternut, acorn, and delicata too; Broth may be used if the puree will be used in a savory recipe. If you aren't sure, use water.
- TIPS:
- I like to pre-portion my finished pumpkin puree into 16-ounce containers, which are the exact weight of a store-bought can of pumpkin puree, which is 15 ounces (425 grams). That way, when a recipe calls for a can of pumpkin, you are ready to go!
- Save the water that the pumpkin cooked in and use it to soften the puree if needed.
- SERVING SUGGESTIONS: Use whenever a recipe calls for canned pumpkin puree. Turn it into a delicious side dish by warming the puree and mixing in butter, brown sugar, salt and pepper.
Nutrition
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