Basic Crock Pot Pumpkin Puree

With all the fall recipes coming up, you want to have a supply of this ultra easy crock pot pumpkin puree for all your baking needs. No preservatives or added ingredients, just 100% PURE PUMPKIN.

This slow cooker pumpkin puree recipe is extremely easy to make right in your slow cooker. It comes out amazingly buttery and delicious, and you know exactly what went into it - fresh PUMPKIN!

100% pure pumpkin. No preservatives or any additives like in many brands of canned pumpkin (yes, canned pumpkin and pumpkin puree are basically the same thing).

And it's as easy as turning your slow cooker on - it's the easiest way to cook pumpkin in the slow cooker. It's just perfect to use in sweet or savory recipes like this pumpkin curry soup, pumpkin souffle or pumpkin risotto.

Why this slow cooker pumpkin puree recipe works

1. Using a crock pot or slow cooker to make your own homemade pumpkin puree means minimal hands - on time PLUS it doesn't heat up your whole house;
2. Having your own fresh made pumpkin puree is indispensable for making all the Fall goodies like this pumpkin alfredo, pumpkin pie bars or pumpkin cheesecake balls.
3. There are so many ways to use pumpkin puree - it is very versatile and freezes great as well.
4. Canned pumpkin is the same thing as pumpkin puree - you can just make your own instead of buying the cans now!

Ingredients

The best pumpkins to use for pumpkin puree are pie pumpkins or sugar pumpkins, also commonly referred to as baking pumpkins. However, any kind of pumpkin can be used.

That said, some pumpkins can result in a more watery puree, so you might need to strain it before using to remove excess moisture.

Step by step instructions

Use the seeds to make these super yummy and healthy curry roasted pumpkin seeds.

If the whole pumpkin won't fit after cutting it in quarters, you can either do a second batch, or dice the remaining pumpkin up and use it to make air fryer pumpkin.

Step 3: Cook on low for 4-6 hours. Test for doneness with a knife starting at 4 hours - when done it should easily pierce the flesh all the way through.

Place the pumpkin puree in a seal-able container and refrigerate for up to a week. You can also put it in a freezer safe container or bag and freeze it for up to one year.

Expert tips to make pumpkin puree in the slow cooker

1. The best pumpkins to use for pumpkin puree are sugar pumpkins, also commonly referred to as baking pumpkins or pie pumpkins. However, any kind of pumpkin can be used, but the texture may vary slightly.
2. Always cook low and slow to get the best results.
3. If your puree is watery, you can strain it to remove excess moisture if needed.
4. If your pumpkin is too thick to puree, add a little water to thin it. Be careful not to add too much otherwise it will be too watery.
5. You'll want to let it cool after removing it from the crock pot so your blender lid doesn't come popping off from the heat.
6. Use a large spoon or ice cream scoop to scoop the flesh out of the skin.

How to use homemade pumpkin puree

Crockpot pumpkin puree can be used in desserts, soups, sauces, baby food and/or stirred into yogurt, cereal, oatmeal etc. It can be used in place of canned store bought pumpkin puree.

You can even use it in this sous vide cheesecake recipe to make pumpkin cheesecake for fall!

Frequently asked questions

More Fall recipes

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