See How To Make Pumpkin Puree in the Slow Cooker by following these few easy steps. Pumpkin Puree has never been so easy. Great to keep on hand for all your fall baking.

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Kicking of slow cooker season with this Pumpkin Puree. So, let’s take a look!

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What We Need To Make The Slow Cooker Pumpkin Puree

Simple, a pumpkin and a slow cooker. How easy is that?

For this recipe I’m using a butternut squash and it’s was roughly 5 lbs. How much puree you get in the end will depend on how big your pumpkin is to start with. This recipe yields 4 cups of pumpkin puree.

I don’t recommend using the typical Halloween type pumpkin for making puree. It’s much more stringy and not as sweet as this variety.

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Let’s Start

To start were are going to cut the pumpkin into some large pieces. I cut mine into 6 pieces. But you can cut smaller or bigger.

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Scoop Out The Seeds

I like to use a tablespoon to scoop out the seeds, but an ice cream scoop would work as well. Make sure you get all the stringy parts out as well.

What Can I Do With The Pumpkin Seeds

Yes, you can keep the pumpkin seeds. Here’s want to do if you want to keep them.

Wash the seeds and get all the pumpkin off. Dry on paper towels. Put them on a baking tray with a little salt and olive oil. Bake for about 25 – 30 minutes. Remove from oven. And now you can eat them!

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Place the Pumpkin pieces in Your Slow Cooker

Now, just put the pumpkin pieces in the slow cooker. They will overlap and that is just fine. It really doesn’t matter how to arrange them, the skin can be facing up or down. Both ways will work.

Cooking time will vary depending on you slow cooker. I set mine to low heat for six hours. But they were done closer to 5 hours. So again, cooking time will vary depending on your slow cooker.

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Cooked Pumpkin

Now that we have our pumpkin slow cooked and nice and soft, it’s time to get it out and puree it. To state the obvious, it’s going to be really hot. I removed it with a fork and placed it in a large deep bowl.

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Scoop The Pumpkin out of the skin

The pumpkin will be so soft, you will just be able to spoon it out easily. It basically pretty much falls apart as you scoop it out. I lightly mashed mine after I scooped it out, but you don’t need to do this.

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Blend The Pumpkin

I used an immersion blender, but you could use the regular kind. It doesn’t matter. It took me less than a minute to blend it to completely smooth texture.

Then you have perfect, ready to use pumpkin puree on hand to get a start on fall baking.

And if you want the oven method for making pumpkin puree I got you covered. Oven Roasted Pumpkin Puree is also on the blog.

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Here’s a Few Uses For The Pumpkin Puree to Get You Started

• Pumpkin Spice Cake
• Pumpkin Scones
• 10 Minute Pumpkin Alfredo
• Meringue Topped Pumpkin Cheesecake
• Pumpkin Spice Cake Squares

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How To Store Pumpkin Puree

• You can use it immediately.
• It can be stored in the fridge in an airtight container for about a week.
• Or, you can freeze it for about a month. If freezing, use good quality freezer zip lock bags.
• You cannot preserve and jar pumpkin at home. The acidic level in pumpkin is too low to assure safe at home canning.

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Now you’re all set for you fall pumpkin baking. I know, I know, you can buy it in a can at your local supermarket and that’s probably an easy and convenient option. You see, here in the south of Spain, we can’t buy canned pumpkin at the supermarket, so for me it’s the only option…hahaha. But I have tasted both and I can assure you that the fresh stuff is far better than anything that comes out of a can.

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Thanks For Stopping By & Hope To See You Soon!