Slow Cooker Pumpkin Puree – Super easy way to prepare homemade and delicious pumpkin puree, 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!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Slow Cooker Pumpkin Puree - Super easy way to prepare homemade and delicious pumpkin puree, and it's so so so much better than store-bought!
- 2 small pumpkins (sugar or pie pumpkins, not the big jack o lanterns) cut in wedges
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.