Slow Cooker Pumpkin Puree – Super easy way to prepare homemade and delicious pumpkin puree in the crock pot, and it’s so so so much better than store-bought!
The best one-ingredient recipe I have made, to date. I’m so excited that I can’t even stand it. I mean. Look at this pumpkin puree. So easy and so creamy… and my BFF, my slow cooker, made it all possible. ❤
BTW, Hi-Ya, friends! Happy Happy Wednesday! Thank you for coming by!
Pumpkin puree in the slow cooker… why have I waited this long to make it?! I thought roasted was always best, buuuuut this was equally ah.may.zing. Steady and slow for the win!
This is my hey-let’s-kickoff-Thanksgiving-season recipe, and could it fit the bill any better? Exactly!
Why, you say, make this at home when you can buy it done and ready in a can at your local grocery store? Is that what you’re asking yourself? I bet you are! Well, without going much into it, I’ll say this: it’s way healthier. it’s cheaper. and it tastes better.
Also, it’s ready to be worked with in whatever way you know how; more nutmeg, less nutmeg; more cinnamon, no cinnamon; less allspice, all-the-allspice; creamier, chunkier… See what I mean?
As soon as this was done cooking, I made my all-time best PUMPKIN MUFFINS – have you tried them, yet?!? PLEASE do SO! You won’t regret it, and it will be your go-to pumpkin muffins recipe. I promise.
The following day I made my homemade LIGHTENED UP PUMPKIN PIE, for research purposes. And so that I could tell you about it. Results: Best best best tasting pie!! We can’t wait until Thanksgiving to have it again.
Note: this Slow Cooker Pumpkin Puree method works for all pumpkins; sugar pumpkin, heirloom, winter squash, etc…
You’re just going to cut up your pumpkin in several wedges, cover your slow cooker with a liner (no mess!), arrange the pumpkin wedges inside the slow cooker, cover, and let it go. Come back a bit later, scoop out the flesh, and werrrk it!
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Slow Cooker Pumpkin Puree
Ingredients
- 2 small pumpkins (sugar or pie pumpkins, not the big jack o lanterns) cut in wedges
Instructions
- Cover slow cooker with a liner.
- Arrange pumpkin wedges in the slow cooker.
- Cover and cook on LOW for 4 to 6 hours, or until the flesh of the pumpkin is tender.
- Scoop the flesh off the skin and transfer flesh to a food processor or blender. Discard skins.
- Blend pumpkin until smooth, or to a desired consistency.
- Spoon the pureed pumpkin into zip-close freezer bags OR wide-mouth canning jars.
- Pumpkin puree can be frozen in freezer bags or refrigerated for 8 to 10 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Are you just using a large plastic bag as your liner? Nothing special? This would be brilliant for people giving pumpkin to their dogs or cats! As well as other humans.
I get liners specifically for slow cookers. You can get them on Amazon, here’s my affiliate link for the liners: https://amzn.to/3DiD9ts
Can you freeze the puree for later use?
Hi!
Yep! You can freeze pumpkin puree in airtight containers or ziploc bags. Frozen puree will last for at least 6 months. To thaw, you can just place it in the fridge over night or put it in a bowl filled with water and thaw on the counter.
my daughter adds some spices to this and uses it on her English muffin in the morning. Love the recipes 🙂
Excited to try this
love this, another great use for my slow cooker, and a great basic ingredient to so many other recipes that you also illustrate, agree completely that home made puree is much tastier, thank you!