Pumpkin Puree in the Crock-Pot

Recipe by Kate J
READY IN: 6hrs 20mins
YIELD: 3 cups


  • 1
    small pumpkin (See Note)
  • 1
    tablespoon water (Nothing else but pumpkins are needed, but recipe zaar wouldn't take the recipe with only one ingredi)


  • Wash the pumpkin. Remove the stem if it has one. Cut the pumpkin in half and scoop out the seeds and pulp. I like to use an ice cream scoop or a melon baller for getting the stringy pulp out.
  • Cut pumpkin into pieces, place in slow cooker and cook on low for 4-6 hours or until skin is soft and easy to piece with a fork.
  • Puree in a blender or food processor. At this step you MAY need one tablespoon of water if doing it in the blender, but I don't recommend watering it down (this could make your pies watery), just do smaller batches if it sticks in your blender.
  • Freeze or use within one week for pies, breads, cookies or your favorite pumpkin recipe.
  • Note: I leave the skin on and puree it with the flesh. I remove any blemishes or dirty parts on the skin before cooking. It adds nutrients, a lovely color and does not alter the taste as far as I can tell.
  • Note: Size and number of pumpkins will depend the size of your slow cooker. The smaller the pumpkin the sweeter it will be, I like to use the small pie pumpkins (they are about 6 inches) and I can fit two in my 5 qt crock. I get about 3 cups of puree from one small pie pumpkin.