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Close up of a round white bowl on a black table with bright orange purée in the bowl. A metal pumpkin is blurred off to the left side
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5 from 1 vote

Lazy Slow Cooker Pumpkin Puree Recipe

Homemade slow cooker pumpkin puree is the perfect, easy to make ingredient for many wonderful dishes. Far better than anything you can buy in a can!
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Side Dish
Cuisine: American
Keyword: How to cook a pumpkin, Pumpkin puree, pumpkin sauce, Slow Cooker Pumpkin Puree
Servings: 0.5 cups
Calories: 50kcal


  • 6 quart or larger slow cooker, casserole crockpot
  • sharp, large knife
  • cutting board
  • slow cooker liner or parchment paper (optional)
  • ice cream scoop (optional)


  • whole pumpkin(s)


  • place parchment paper or slow cooker liner into slow cooker, if using
  • wash and carefully inspect pumpkin(s) to make sure there is no trace of damage from animals or bugs
  • cut pumpkin in half
  • scoop out seeds and pulpy web that holds seeds. An ice cream scoop can be very helpful with this step.
  • cut pumpkin into pieces small enough to fit into slow cooker (see pictures above)
  • arrange all pumpkin pieces in slow cooker so that lid can fit on securely
  • cook on high 3-5 hours until all flesh is easily pierced with a fork.
  • allow pumpkin pieces to cool and scoop flesh away from skin.
  • place flesh in blender or food processor and puree (be careful not to overprocess or liquify)


Calories: 50kcal