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Slow Cooker Pumpkin Puree

Forget the store-bought stuff! This slow cooker pumpkin puree is way better. With just one ingredient and about 2 minutes of prep time, you’ll be on your way to the smoothest, tastiest pumpkin puree ever.

Slow cooker pumpkin puree in a bowl.

I know. I know. It’s super easy to run to the store and grab a can of pumpkin puree. But making your own is so much better. It’s tastier, cheaper, and way more satisfying. This recipe literally only takes 2 minutes of prep time, and all you’ll need is a couple of sugar pumpkins. It’s the perfect puree to use in your next pie, stew, or quick bread.

Why I Love This Slow Cooker Pumpkin Puree

  • One ingredient. Yep, all you need is a pumpkin.
  • Wallet-friendly. Not only is homemade pumpkin puree tastier, but it’s also easier on your pocketbook.
  • Versatile. Sweet or savory, there are so many ways to use this pumpkin puree. Make it the star of your next pumpkin pie, pumpkin muffins, pumpkin stew, etc.
Closeup of pumpkin wedges in a lined slow cooker.

What You’ll Need

  • Pumpkins – I used sugar pumpkins, but you could use other kinds as well.

What Pumpkins Are Best For Pumpkin Puree?

Sugar pumpkins (or pie pumpkins) are the best here. They have better flavor and texture than other varieties. You could use something else if you’d like, though. I have tried heirloom pumpkins and winter squash and they both turn out wonderfully. My only tip is to steer clear of the big ol’ carving pumpkins. They are too watery and fibrous and don’t have as much flavor.

How to Make Pumpkin Puree in the Slow Cooker

Here’s a quick look at how to make pumpkin puree in the slow cooker. For more thorough instructions, scroll to the recipe card below.

  1. Load the slow cooker. Place a liner in the slow cooker and arrange the pumpkin wedges in the basin.
  2. Cook. Cover and cook on low for 4 to 6 hours.
  3. Puree. Scoop the flesh off the skin and puree until smooth, using a blender or a food processor.

Tips For Success

  • Pick the right pumpkin. Sugar pumpkins are best but you’ve got other options. Just don’t use a carving pumpkin.
  • Use a slow cooker liner. While you can do without, using a liner will make clean-up so much easier.
  • Size matters. Be sure to slice your pumpkins into equal-sized wedges. If they are uneven, they won’t all be done cooking at the same time.
  • Low and slow. Do not be tempted to turn the slow cooker up to high heat to get the job done faster. You just won’t get the same result.
  • Feel it out. I prescribe 4-6 hours in the slow cooker. Check your pumpkin at 4 hours. If it’s not extremely easy to pierce with a fork, let it go for another hour or two. It could take more or less time depending on the size of the pumpkin wedges.
Overhead of slow cooker pumpkin puree in a bowl.

Ways to Use Pumpkin Puree

This pumpkin puree is versatile and you can use it in sweet and/or savory recipes. I love using it in place of store-bought puree to make pies, muffins, and quick breads, but it’s also great to incorporate into soups and stews or even pasta sauces.

Proper Storage

Once the pumpkin puree has cooled completely, seal it in an airtight container, ziplock freezer bags, or wide-mouth canned jars. It will keep in the fridge for up to 10 days or in the freezer for up to 3 months. If you do choose to freeze it, I recommend thawing it in a colander before using it. This will allow any excess water to drain out.

More Pumpkin Recipes

Slow cooker pumpkin puree in a bowl.

Slow Cooker Pumpkin Puree

Katerina | Diethood
Make Slow Cooker Pumpkin Puree with a fresh pumpkin! It's simple and yields a far better result than what you get in cans.
5 from 2 votes
Servings : 6 cups
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes


  • 2 small sugar pumpkins (or pie pumpkins), scoop out the seeds and cut the pumpkin in wedges


  • Cover the slow cooker with a liner.
  • Scoop out the seeds and arrange the pumpkin wedges inside the slow cooker.
  • Cover with the lid and cook on Low for 4 to 6 hours or until the flesh of the pumpkin is very tender.
  • Scoop the flesh off the skin and transfer the flesh to a food processor or blender. Discard the skins.
  • Blend the pumpkin until smooth or to a desired consistency.
  • Spoon the pureed pumpkin into Ziploc freezer bags or wide-mouth canning jars.
  • Pumpkin puree can be frozen for 3 months or refrigerated for 8 to 10 days.


Oven Method: Use a large spoon to scrape the seeds from the pumpkin and roast them. Or discard. Place the pumpkin halves, cut side down, on a baking sheet and bake them at 375˚F for 35 to 45 minutes or until tender when pierced with a fork.


Serving: 1 cup | Calories: 83 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 0.04 g | Monounsaturated Fat: 0.1 g | Sodium: 12 mg | Potassium: 505 mg | Fiber: 7 g | Sugar: 8 g | Vitamin A: 38129 IU | Vitamin C: 10 mg | Calcium: 64 mg | Iron: 3 mg

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.

Course: Side Dish
Cuisine: American
Keyword: homemade pumpkin puree, how to make pumpkin puree, pumpkin puree recipe
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