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How to Cook Pumpkin for Puree in a Slow Cooker

Slow Cooker Pumpkin Puree

Make smooth, naturally sweet pumpkin puree with a small pie pumpkin, a little water, and your slow cooker. The tender cooked flesh is ideal for pies, breads, soups, sauces, smoothies, and more.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pumpkin, approximately 3–4 pounds Small sugar pumpkin or pie pumpkin
  • 1/2 cup Water

Method
 

Step-by-Step
  1. Wash and dry the pumpkin thoroughly. Remove the stem, then cut the pumpkin in half; if it is large or does not fit comfortably, cut each half into quarters.
  2. Scoop out the seeds and stringy pulp with a sturdy spoon. Reserve the seeds if you would like to clean and roast them separately.
  3. Arrange the pumpkin pieces cut-side down in the slow cooker. Pour 1/2 cup water around the pieces, avoiding the need to add oil, salt, sugar, or spices.
  4. Cover the slow cooker and cook on LOW for 4–6 hours or HIGH for 2–3 hours. The pumpkin is ready when the flesh is completely soft and can be pierced easily with a fork.
  5. Carefully remove the cooked pumpkin pieces and let them cool until they are comfortable to handle. Scrape the soft flesh away from the skin and discard the skin.
  6. Place the cooked flesh in a food processor or blender and process until smooth. For a rustic texture, mash the flesh by hand instead.
  7. If the puree looks watery, transfer it to a fine-mesh strainer or cheesecloth and allow the excess liquid to drain. Use the thickened puree in your favorite recipe.

Notes

Choose sugar pumpkins, pie pumpkins, or other small cooking pumpkins instead of large carving pumpkins. The pumpkin releases more moisture as it cooks, so do not add excessive water.