Slow Cooker Pumpkin Puree

Wednesday, October 7, 2020
Slow Cooker Pumpkin Puree is the easiest method to use when getting ready to make those amazing pumpkin recipes needing puree!

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

I just love how simple this is to make and it works in every recipe that calls for pumpkin fresh!

Of course if you prefer to oven roast it you can try my Oven Roasted Pumpkin also, it's another easy method.

I use the puree to make pumpkin cake, pumpkin cookies and even for my young grandchildren as baby food, there are so many uses.

After I make the cooked pumpkin, I just scoop it out and freeze it in freezer bags for the whole winter.

As I mentioned before using a sugar pie pumpkin is the best filling pies, in cakes or desserts,using for a side dish or in any savory recipes.

Another great reason to make your own puree, it's low in calories, and plus its full 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 those also!

Just scroll down to print off my easy instructions!

















Easiest Method Ever!



If you love pumpkin, this puree will be perfect for those recipes that require this delicious vegetable.


It also freezes well, so don't worry about using it up quick, make as much as you want and add it to freezer bags for another time.


I freeze mine and have it all year long, just thaw and drain any excess liquid and you're good to go.







Great Baby Food



Baby food is so expensive, 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.



this is how to make pumpkin puree in a slow cooker.  The slow cooker method is the easiest way to make this pumpkin puree and it is done in the crock pot over night.




Freeze it!



I love that I have a fresh pumpkin that lasts me all year long until the following season.


I don't have to wait to have that cup of pumpkin latte in November!


this is how to make pumpkin puree in a slow cooker.  The slow cooker method is the easiest way to make this pumpkin puree and it is done in the crock pot over night.



Other Pumpkin Recipes




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


Slow Cooker Pumpkin Puree Pin for later









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
Print

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)
  • 1/2 cup of water
  • You can also do this with butternut squash, acorn squash.
  • I use a 7-quart slow cooker/crockpot or instant pot on low heat.

Instructions

  1. I use a Sugar Pie pumpkin to fit your slow cooker (or you can use acorn squash, butternut, or any kind you like that you want to make into a soft puree they all come out GREAT!)
  2. Add the pumpkin to a slow cooker to fit your size pumpkin, sugar pie pumpkins are small the best for pumpkin pies also. 
  3. I add water even though it secretes its own liquid, however, I would add some if you're not going to be home for safety in case yours doesn't, around 1/2 cup.
  4. Place on low overnight or all day (around 6 to 8 hours).
  5. Cool it first as it's pretty warm.
  6.  After cutting it in half and all scooped out, you can use the pumpkin as a bowl and fill it with whatever you like. 
  7. The pumpkin is very sturdy and hard on the outside and can be used as a festive bowl during the holiday stuffing. 
  8. The inside smooth as silk puree is formed. 
  9. This is by far the best way I ever made a pumpkin.
  10. Slow cook, cool, cut in half, spoon out the pumpkin seeds, save and scoop the flesh into a bowl. 
  11. So soft no need to puree its perfect just fluff with a fork.
  12. Add to zip lock bags, label, and freeze.
  13.  I have roasted pumpkin in the oven for many years or boiled it, then freeze the puree. 
  14. This is by far the simplest way I ever had the pleasure of trying and a very successful method. 
  15. I may add that it is so good ever to eat as a side dish, just delicious with butter and perfect for making baby food. 
  16. After it cooks I just add it to ziplock freezer bags and label it for when I need pumpkin in any recipe in 1 cup increments.
  17. Note: if you add two pumpkins to the pot add an additional 1/4 cup of water to the bottom.

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
slow cooker pumpkin puree, crockpot pumpkin puree, instant pot pumpkin puree
pumpkin recipes, squash recipes, slow cooker recipes, instant pot recipes, crockpot recipes
American
Created using The Recipes Generator



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.

No comments

We love hearing from you, please message me with any typos or concerns at @pegasuslegend24@gmail.com and we love praise too!