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How To Make Pumpkin Puree in The Slow Cooker

5 from 1 vote

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.

PUMPKIN PUREE IN A GLASS JAR
How To Make Pumpkin Puree in The Slow Cooker

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

How To Make Pumpkin Puree in the Slow Cooker

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.

a whole squash in a slow cooker

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.


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!

Cut up pumpkin with seeds

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.


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.


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.


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.

How To Make Pumpkin Puree in the Slow Cooker

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

Pumpkin puree in a glass jar with seeds on a wooden board
How To Make Pumpkin Puree in the Slow Cooker

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.

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.

overhead view of pumpkin puree with pumpkin seeds on a wooden board
How To Make Pumpkin Puree In The Slow Cooker

How To Make Pumpkin Puree in the Slow Cooker

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.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Sauces
Cuisine: North American
Keyword: pumpkin, slow cooker
Servings: 4 cups
Calories: 76kcal
Author: Julia Pinney

Ingredients

  • 1 whole Butternut squash 5 lbs

Instructions

  • Cut the pumpkin or squash into large pieces. This was cut into six pieces.
  • Scoop out all the seeds and stringy bits from inside the pumpkin/squash
  • Place all the pieces in the slow cooker. Set temperature to low and cook between 5 – 6 hours until soft.
  • Remove cooked pumpkin/squash pieces from the slow cooker. Scoop out the cooked pumpkin and put in a large deep sided bowl.
  • Blend using an immersion blender, a regular blender or even a food processor.
  • Can use immediately. Refrigerate in an airtight container for about a week. Or freeze for about a month.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
How To Make Pumpkin Puree in the Slow Cooker
Amount Per Serving (1 cup)
Calories 76
% Daily Value*
Sodium 1mg0%
Carbohydrates 1g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 27IU1%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

By on September 18th, 2020
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