Slow Cooker Pumpkin Puree

Slow Cooker Pumpkin Puree is the easiest method to make homemade pumpkin puree on the planet and the puree comes out perfect every time without having to slice and cut the pumpkin up first!

With just a little bit of water that will steam this perfectly overnight and a sugar pie pumpkin, you will get a perfect puree.

The pumpkin will soften easily enough to scoop out the seeds and you can even make salted roasted homemade pumpkin seeds for a snack with them!

Of course, if you prefer to oven-roast your pumpkin in the oven you can try my Oven Roasted Fresh Pumpkin Puree method.

I use the puree to make Pumpkin Cake Roll, and Amaretto Pumpkin Cheesecake, and of course my mom's recipe for Homemade Fresh Pumpkin Pie even for my young grandchildren as baby food, there are so many uses.

After this perfect puree is made just scoop it out and freeze it in freezer bags or use it immediately, it will last up to 6 months in the freezer.

Sugar pie pumpkins are the best for use to make pies, in cakes or desserts, using for a side dish or in any savory recipes and they are small and easy to fit in a slow cooker.

Another great reason to make your own puree, it's low in calories, and plus its full of potassium and healthy vitamins like A, and C.

If you're a butternut squash or acorn squash fan, the slow cooker method works great for that vegetable as well as pumpkin using this method!

Just scroll down to print off my easy instructions!

Easiest Steps and Slow Cooker Method Pumpkin Puree Ever!

1. wash the outside of the pumpkin and remove any dirt particles
2. slice off the stem if necessary to fit the cover on the slow cooker
3. add the water
4. place on low or high see recipe card to print off instructions
5. cook overnight or during the day
6. cool completely
7. remove the seeds and place them in a colander to make a snack later
8. scoop out the flesh into a container and store in the refrigerator until ready to use or freeze it

Great Baby Food

Baby food is so expensive, but this is the perfect method to make pumpkin puree that's healthy for a baby or any adult who loves pumpkin ( I do add a little brown sugar, butter and cinnamon for the adult version).


You can use this puree in my Pumpkin Biscotti cookies, a fresh Pumpkin Pie, Pumpkin Frappes, side dishes, Pumpkin Rice Pudding, cakes, savory Pumpkin Scones, for Pumpkin Lattes, instead of Butternut Squash use Pumpkin in soups and so much more.

Tools Needed for Making Homemade Pumpkin Puree

1. 7-quart slow cooker or instant pot
2. measuring cup
3. slotted spoon
4. colander for straining the seeds
5. large spoon
6. containers for storage or ziplock bags

This puree is perfect for making a delicious fall beverage pumpkin latte!

Other Pumpkin Recipes

Pumpkin Spice Cake Mix Cookies
Slow Cooker Pumpkin Latte
Pumpkin Turnovers
Italian Roasted Pumpkin Seeds

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Pumpkin Lovers

I highly recommend getting a slow cooker if you don't have one.


This method is the best for the slow-cooking pumpkin to make a puree.


You will love the results!

Slow Cooker Pumpkin Puree

Yield: 4

Author: Claudia Lamascolo

Prep time: 4 MinCook time: 6 HourTotal time: 6 H & 4 M

These are instructions and a video on how to make pumpkin puree in a slow cooker that comes out perfect!

Ingredients

• 1 or 2 Sugar Pie Pumpkin around 2 to 3 pounds ( use very small to fit the slow cooker you have you can use a regular pumpkin but you will have to cut it to fit in the cooker.)
• 1/2 cup of water
• Note: This can be done with butternut squash or acorn squash also.
• Tools you will need:
• slotted spoon
• colander
• 7-quart slow cooker or instant pot

Instructions

1. Wash the outside of the pumpkin and remove any dirt particles
2. Slice off the stem (if necessary) to fit the cover on the slow cooker
3. Add the water.
4. Place on low for 6 to 8 hours or cook overnight.
5. Also if you would like it sooner, place it on high for 4 to 6 hours.
6. Cool completely first.
7. If the pumpkin has hardened on the outside it will easily cut in half.
8. Sometimes the pumpkin outside will be very soft depending on the kind of squash you are using ( if soft you will just scoop out the flesh after taking out the seeds).
9. remove the seeds using a slotted spoon with the stringy parts.
10. Scoop the pureed flesh into a container and store in the refrigerator until ready to use
11. The inside smooth as silk puree is formed after removing the seeds place them in a colander and rinse for making a snack with the pumpkin seeds.
12. So soft no need to puree it's perfect just fluff with a fork.
13. Add to zip lock bags, label, and freeze if you're saving for later.
14. I have roasted pumpkin in the oven for many years or boiled it, then frozen the puree.
15. Note: if you add two pumpkins to the pot add an additional 1/4 cup of water to the bottom.

Nutrition Facts

Calories

138.13

Fat (grams)

3.36

Sat. Fat (grams)

0.69

Carbs (grams)

26.53

Fiber (grams)

4.49

Net carbs

22.04

Sugar (grams)

9.38

Protein (grams)

2.33

Sodium (milligrams)

87.14

Cholesterol (grams)

8.64

Similar Recipes

Italian Style Roasted Pumpkin Seeds

Homemade Fresh Pumpkin Pie

Easy Pumpkin Fluff Pie

Pumpkin Frappuccino

Amaretto Pumpkin Cheesecake

Mini Fresh Pumpkin Turnover Recipe

https://www.whatscookinitalianstylecuisine.com/2015/11/slow-cooker-pumpkin-puree-recipe.html

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American

Slow Cooker Pumpkin Puree Pin for later

More Pumpkin Recipes

Pumpkin Whoopie Pies
Pumpkin Savory Scones
Pumpkin Cheesecake Bars

Disclosure: This recipe was originally shared in 2015. It was edited and re-published in 2020.