THE RECIPE JOURNAL · Side Dish
Simple Slow Cooker Pumpkin Puree
This easy recipe lets you make smooth, homemade pumpkin puree with minimal effort using your slow cooker. It’s perfect for adding fresh flavor to your favorite fall dishes without any fuss.
FROM THE KITCHEN • Simple Slow Cooker Pumpkin Puree
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by giving the pumpkins and squash a good wash. Cut off the stems, then slice them into quarters. Scoop out all the seeds and the stringy bits inside.
02
Step 2
Place the sugar pumpkin pieces at the bottom of your slow cooker with the skin facing up. Tuck in the kuri and kabocha pieces among them.
03
Step 3
Pop the lid on and let everything cook on low for about 3 and a half hours.
04
Step 4
Once cooked, peel off the skins from the pumpkin and squash. Use an immersion blender on a low setting to puree the flesh until smooth. Give it a good stir to combine everything well.
05
Step 5
You can use the puree right away or let it cool down and freeze it for later.
Why you’ll love it
This recipe is a great way to enjoy fresh pumpkin without much effort. It uses a slow cooker to make the pumpkin tender and easy to puree. The process is hands-off, perfect for busy days or when you want a homemade touch for fall dishes.
How to serve
Use the puree as a base for soups, pies, or muffins. It also works well stirred into oatmeal or yogurt for a cozy breakfast. You can add spices like cinnamon or nutmeg to enhance the flavor in different dishes.
Storage & leftovers
Store the puree in an airtight container in the refrigerator for up to one week. For longer storage, freeze it in portions using freezer-safe bags or containers for up to three months. Thaw in the fridge before using.
