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Homemade Pumpkin Puree (Slow Cooker Recipe)

Learn how to make homemade pumpkin puree right in the slow cooker! Can’t find canned pumpkin in the store? This easy recipe has you covered for all your pumpkin needs.

homemade pumpkin puree in a small white bowlPin

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

Have you ever made your own pumpkin puree?

It’s got a more delicate, subtly complex flavor than canned pumpkin.

If you want a less sweet, more complex flavor profile then you will love this!

homemade pumpkin puree in a small white bowlPin

And all you need to make it is a pumpkin, slow cooker, and blender.

Then you’ve got your own pumpkin puree perfection ready to be baked into a pie or dessert.

Ingredients

To make this you don’t need anything other than:

an overhead image of a whole ripe pie pumpkinPin

  • Pie pumpkin– You can also use a sugar pumpkin. Do NOT use a carving pumpkin.

You’ll also want a knife, large slow cooker and a blender.

A serrated spoon may also be helpful to scoop out the seeds.

How to Make

It’s fairly simple to make homemade pumpkin puree in the slow cooker.

two seeded halves of a pie pumpkin on a plastic cutting boardPin

To do it, carefully slice the pumpkin lengthwise down the middle.

Then scoop the seeds and any of the stringy flesh out of the pumpkin.

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Put the pumpkin on the bottom of the slow cooker, skin side down.

Then put the lid on and cook the pumpkin on low for 4 to 6 hours.

two cooked halves of a pie pumpkin in the black bowl of a slow cookerPin

After the time is up and the pumpkin flesh is soft, take the pumpkin out of the slow cooker and let it cool until you can handle it.

baked pumpkin being pressed through a piece of cheeseclothPin

Then scoop out the flesh, discarding the skin, and put it into a high speed blender.

homemade pumpkin puree in a glass blenderPin

Blend the pumpkin flesh until it is smooth.

Use in your favorite recipes.

homemade pumpkin puree in a small white bowlPin

How to Pick a Pumpkin for Homemade Pumpkin Puree

The key to making good homemade pumpkin puree is choosing the right pumpkin.

You want to choose a pie pumpkin, also called sugar pumpkins.

These pumpkins are smaller, rounder and denser than carving pumpkins.

A good pie pumpkin will feel denser and heavier for its size.

Carving pumpkins are normally flatter, larger, and have stringier flesh, making them less appealing to cook.

homemade pumpkin puree in a small white bowlPin

Storing Homemade Pumpkin Puree

If you are planning to use your puree within a week, then let it cool on the counter before scooping it into an airtight jar or container and refrigerating it.

However, if you want to freeze it, you can transfer the cooled pumpkin into ziplocking freezer bags and freeze it for up to 3 months.

Do not can homemade puree.

a gold spoon scooping homemade pumpkin puree out of a small white bowlPin

Tips and Tricks

  • Look for a heavy feeling for its size pie pumpkin. They will have denser flesh.
  • If the puree is watery, you can strain off the excess water prior to using it.
  • Save the seeds and roast them!

a gold spoon holding up a scoop of homemade pumpkin pureePin

Recipes to Use Homemade Pumpkin Puree

Use homemade pumpkin puree in your favorite recipes this holiday season!

Here are a few favorites:

If you’ve tried this HOMEMADE PUMPKIN PUREE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

homemade pumpkin puree in a small white bowlPin

Homemade Pumpkin Puree (Slow Cooker Recipe)

Learn how to make homemade pumpkin puree right in the slow cooker! Can't find canned pumpkin in the store? This easy recipe has you covered for all your pumpkin needs.
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Course: Dessert, Sauce
Cuisine: American
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 2 cups
Calories: 177kcal

Ingredients

  • 1 3-4 lb pie pumpkin

Instructions

  • Carefully slice the pumpkin lengthwise down the middle. Use a spoon to scrape out the seeds
    1 3-4 lb pie pumpkin
  • Place the pumpkin on the bottom of the slow cooker, skin side down. Cover and cook on low for 4-6 hours.
  • Remove pumpkin from the pot, then scoop the cooked flesh into a high speed blender and blend until smooth.

Notes

  • Look for a heavy feeling for its size pie pumpkin. They will have denser flesh.
  • If the puree is watery, you can strain off the excess water prior to using it.
  • Save the seeds and roast them!

Nutrition

Calories: 177kcal | Carbohydrates: 44g | Protein: 7g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 2313mg | Fiber: 3g | Sugar: 19g | Vitamin A: 57921IU | Vitamin C: 61mg | Calcium: 143mg | Iron: 5mg
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This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.

 

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