• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Easy-Peasy Slow Cooker Pumpkin Puree

November 18, 2010 by KimiHarris 27 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

I like to roast my own pumpkin for using in pies and other sweet projects so I can avoid any leaching of metals or chemicals from cans (such as BPA) and I am sensitive the tinny taste that canned goods can have. But with a month old baby, I am just lucky to get any type of dinner on the table, let alone do extra projects. That’s why I was thrilled to learn that you could “roast” your pumpkin in a slow cooker to make a super easy pumpkin puree! Even I can do this! Simply buy a small pie pumpkin, give it a few pokes and roast whole in the slow cooker all day and then you can easily scoop out the flesh and puree it. How easy is that?  It’s much easier than having to cut and scoop seeds from a raw pumpkin. I got the idea from Healthy Slow Cooking A new tip just in time for Thanksgiving! I did one batch this week and will probably do another next week. I recommend a big slow cooker for this recipe. I use this 8 quart one (#affiliate link).

Here’s the full instructions, in three easy steps.

Easy Peasy Slow Cooker Pumpkin Puree

1 pie pumpkin, small enough to fit into your slow cooker (mine was just a bit too big, so I simply cut it in half)

1) Poke the pumpkin a few times with a fork and place in the slow cooker. Cook on low for 6-8 hours, or until quite soft.

2) Remove from the slow cooker and scoop out the seeds and discard or roast. Scoop out the pumpkin flesh and puree in a food processor, using a hand blender or regular blender until well blended. Use in recipes as desired.

The following two tabs change content below.
  • Bio
  • Latest Posts

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

  • Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
  • Creamy Curry Red Lentil Soup - December 8, 2021
  • One-Pot Gluten-Free Mac and Cheese - December 2, 2021

Filed Under: Uncategorized

Previous Post: « Pennywise Platter Thursday 11/18
Next Post: Stovetop Quinoa and Mushroom Stuffing »

Reader Interactions

Comments

  1. Christan/MamaBearPing

    November 18, 2010 at 12:32 pm

    O.M.G. Brilliant.
    Thanks for sharing this. I have two pie pumpkins that have been sitting on my counter for I don’t know how long that need to be cooked and pureed . . . now I know just want to do with them for pumpkin pie a week from now . . .

    Reply
  2. Heather

    November 18, 2010 at 12:39 pm

    Interesting. I would think you could do other winter squash this way as well. (?)
    I’ve somewhat read through some info online about the lead-in-crock-pot debates and all. Is there one that you or your readers have or know of that is supposed to be safer than others? I’m in the market for a new one. Thanks. 🙂

    Reply
    • Shannon

      November 18, 2010 at 12:57 pm

      Heather, I have a Hamilton Beach crock pot. Just got one earlier this year, to replace my old one (a Rival brand), after learning about lead in a lot of crock pot brands. Hamilton Beach states that their crock pots are indeed lead-free.

      So I would go with a Hamilton Beach if you’re looking to buy a new crock pot. They’re inexpensive, usually, and they work great according to my experience.

      Hope I’ve been of some help.

      Reply
      • Heather

        November 18, 2010 at 3:17 pm

        Thanks, Shannon!

        Reply
  3. Nick Shein

    November 18, 2010 at 12:45 pm

    I’ve done winter squash (delicata, acorn, halved or quartered butternut) in the crockpot (as well as sweet potatoes) but pie pumpkins never occurred to me — and I have a good half dozen that I need to cook this year, too. Thanks!

    Reply
    • KimiHarris

      November 18, 2010 at 12:46 pm

      Thanks Nick for letting us know! Will try for sure!

      Reply
  4. KimiHarris

    November 18, 2010 at 12:46 pm

    Heather, I think it would work with other winter squash too! I hadn’t thought of that until someone mentioned that idea on facebook. I’ve researched myself into circles with the crockpot issue. I know that there is one model of the Hamiliton Beach brand that tested lead free at one point.

    Reply
    • Heather

      November 18, 2010 at 3:19 pm

      Thanks a lot. I hear ya, from what I was picking up it was really a somewhat daunting issue to research!

      Reply
  5. Meagan

    November 18, 2010 at 2:31 pm

    PERFECT! I just bought a pie pumpkin and have a crock pot.

    Reply
  6. Jana

    November 18, 2010 at 4:01 pm

    I would think I could do this with the winter squash I have stored as well…..love them, but would love them to be easier (if not quicker) to cook. Love it! Thanks for getting me thinking.

    Reply
  7. Susanna

    November 18, 2010 at 5:30 pm

    I’ve actually been using this same method for winter squash and for pumpkins, only in my oven at 350 for 1.5-2 hrs. (approx.) It’s SO much easier to just rinse it off and pop it in whole, then cut in half, de-seed, and puree when finished. I think I’ll stick w/ the oven method b/c then I can do several at once. and the immersion blender works perfectly to puree a big bowl of the squash or pumpkin!

    Reply
    • Annie

      November 18, 2010 at 6:14 pm

      I agree; the oven method is pretty simple and you don’t have to worry about what fits in your crockpot 🙂 The only thing is that sometimes it’s unevenly cooked/starts to brown if I use a dark pan (or even if not). But putting the thing in whole is DEF easier than “cut in half and place cut side down on a pan.”

      Reply
      • Jenna

        November 28, 2010 at 12:33 pm

        Thanks for these comments! I did it and it went fabulously. I had several pumpkins I needed to cook so this was a great option.

        Reply
  8. annie

    November 18, 2010 at 5:35 pm

    What a good idea!

    Reply
  9. kelly

    November 18, 2010 at 5:49 pm

    ok, that is too funny, I posted on the same exact thing just a couple of days ago! but I didn’t poke my pumpkins and baked them. Just as easy peasy!

    Reply
  10. Kendra

    November 18, 2010 at 10:25 pm

    This is great, timely info for me! I have two pumpkins waiting to be roasted. I’m so glad you shared this!

    Reply
  11. Kathy

    November 19, 2010 at 5:13 am

    Thanks for sharing this and the link to Healthy Slow Cooking.

    You can do this with any type of winter squash as long as they will fit in your slow cooker. I have a 6 quart oval that works perfect with medium to larger ones.

    Don’t forget you can do pretty much the same thing to bake potatoes (http://healthyslowcooking.wordpress.com/2010/01/26/slow-cooker-beyond-easy-baked-potatoes/). I just love baked potatoes with chili for dinner!

    Reply
  12. sarah

    November 19, 2010 at 8:45 am

    Here is my question – make extra – can I freeze? I know – duh type question but sometimes things do not always freeze well.

    Reply
    • Sarah

      November 23, 2010 at 7:28 pm

      yes, pumpkin puree freezes beautifully for use all year. i do this every fall with the intention of the puree lasting all year, but we love pumpkin goodies so much it only usually lasts until about February!

      Reply
  13. Rachael

    November 19, 2010 at 8:50 am

    This is wonderful news… unfortunately I read it this morning after spending yesterday evening cutting, de-seeding and oven roasting 5 pumpkins. When you make your puree do you put it in cheesecloth and let it drain overnight? I have heard that if you want the same consistancy and the ability to substitute fresh pumpkin puree for canned in many recipes, then you have to drain some of the liquid out. Thank you!

    Reply
  14. Kelsey

    November 19, 2010 at 2:36 pm

    Okay, so I have two pie pumpkins that I bought at the farmer’s market to roast and they have just been sitting on my counter because I was dreading the initial cutting/de-seeding process… Thanks SO much for posting this! You saved my pumpkins!

    Reply
  15. Christan/MamaBearPing

    November 20, 2010 at 11:50 am

    Just finished roasting the first, the second is “cooking” as we speak.
    Question . . .
    I wanted to do something with the seeds, but all the recipes I find all for raw seeds. Since these are cooked, can I still make a little snack out of them by roasting them, or am I just going to have to toss them?
    Ideas?

    Reply
  16. Tab

    November 24, 2010 at 9:52 pm

    This is awesome thanks! I was just trying to figure out how to get everything done tomorrow including the pumpkin for the pie. Now the pumpkin will be done when I wake up!!! Love it!

    Reply
  17. Kurt

    October 7, 2011 at 2:30 pm

    Maybe I’ll have to try this with acorn squash. I’ve got some acorn squash recipes I really like, but I really hate having to try to cut through them when they’re raw.

    Reply
  18. Charlie

    December 11, 2011 at 6:21 pm

    Heather – thk you so much for the heads up on Lead in Crock-Pot brand, which I owned.

    Interestingly – the very first batch I did over ago was followed by flu like & diarrhea symptoms. I threw away the whole batch thinking something might have been bad – and smell was strange…

    Now – also emailed Rival – Crock-Pot manufacturerers and they gave me the run around re: lead content. After 3 emails they confirmed there was lead but was tested and safe, but refused to provide for the test results…

    Reply
  19. Annie

    October 17, 2012 at 6:26 pm

    After reading this post I went out and bought some pumpkins at my local Walmart and threw them in the crock on low for 8 hours…

    Somehow I burned a piece? I cut them up to fit better in the crockpot but somehow it didn’t end up very good. The pumpkin was brownish and the skin actually tore apart. Did I cook it too long?

    Reply

Trackbacks

  1. Spiced Pumpkin Cupcakes (Gluten and Dairy Free) says:
    October 7, 2011 at 11:14 am

    […] For homemade pumpkin puree check out this oven method and this crockpot method. […]

    Reply

Leave a Reply to KimiHarris Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (491)
  • Desserts (183)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (85)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (123)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (240)
  • Vegetarian (360)

Recent Posts

  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken
  • Tender Instant Pot Carnitas (shredded pork for tacos)

Recent Comments

  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • Milia on Our Experience Using Activated Charcoal When We had the ‘Stomach Bug’
  • Sharon on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2022 · Foodie Pro & The Genesis Framework