Pumpkin Puree

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I love fall baking season! There are so many really good recipes to make and one thing they all have in common is pumpkin puree. Let me tell you, there’s nothing better than homemade fresh pumpkin puree for all those delicious fall recipes.

A jar of pumpkin puree sitting on a table with a sugar pumpkin and a few jars of puree.

Why this recipe is brilliant

If you’ve known me for more than 5 minutes, you know I’m not a huge fan of processed foods and that I really, really like to make things myself (as long as it doesn’t take 16 hours in the kitchen) and that’s why this recipe is brilliant.

It cooks in the Crock-Pot, so you literally just set it and forget it.

I’ve roasted pumpkins in my oven before (the usual way, on a cookie sheet) and it was pretty uncomplicated, but the Crock-Pot, now that’s a whole new level of simplicity.

And let me tell you, the difference is huge! Fresh pumpkin puree is so, well, fresh! You will never, ever, ever buy pumpkin again. And I mean never. Mark my words!

Pumpkins cut in half getting ready to be cooked in the Crock-Pot.

How to make homemade fresh pumpkin puree

  1. Wash the outside of two sugar pumpkins and cut the stems off.
  2. Carefully cut both pumpkins in half and scrape out the pulp and seeds using a pumpkin scraper or a large spoon.
  3. Place the pumpkin halves skin side up in the bottom of your Crock-Pot and cook them on high for a couple of hours.
  4. Let the pumpkins cool and scrape the flesh from the skin. This is really easy to do when they’re cooked. Then place the pumpkin flesh in a big bowl.
  5. Mash the pumpkin flesh up with a fork or if you want smooth puree, run it through your food processor for a few minutes until no lumps remain.
  6. Then just jar it up and use it in your fall recipes.
Pumpkin puree in the food processor, before and after being pureed.

Two things you need to know about fresh pumpkin puree

  1. You MUST use sugar pumpkins. I’m serious. The large carving pumpkins are bland and stringy and do not make very appetizing treats. They’re just not made for eating, so don’t do it.
  2. Don’t be alarmed, fresh pumpkin puree is always pale light yellow in color, and it can also be slightly more runny than canned pumpkin, but I promise it works just the same in all of those delicious pumpkin recipes.

Not sure which pumpkin to buy? Visit all about pumpkins for everything you need to know about pumpkins!

Easily make homemade pumpkin puree in the Crock-Pot with this simple recipe! Your pies will never taste better!

Questions about this recipe

That depends on the size of your Crock-Pot. The lid of the Crock-Pot needs to seat properly to cook the pumpkins. If you can fit them in (or cut them down to make them fit), you sure can.

Yes, in fact I’d recommend it. If you can’t use your pumpkin puree within one week, pour it into an airtight container like a mason jar or even a ziplock bag and seal it up. It’ll keep for about a year.

Yes, you can. The only thing you need to know is that fresh pumpkin tends to be less visually appealing and is also not as sweet as canned pumpkin can be, so when you use it in things like soups and pies, they will be pale in color versus the dark, robust orange color of canned pumpkin made foods.

And now, are you ready for this pumpkin puree recipe? You’re not going to believe how simple it is.

A jar of pumpkin puree sitting on a table with a sugar pumpkin.

Crock-Pot Pumpkin Puree

By: Kristine Underwood
An easy Crock-Pot recipe for fresh pumpkin puree. It's perfect for all of your fall recipes.
4.93 from 14 votes
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Snacks, Sides, & Appetizers
Cuisine American
Servings 5 cups
Calories 30 kcal


  • 2 sugar pumpkins (pie pumpkins) (washed and sliced)
  • Non-stick cooking spray (to grease the bottom of the Crock-pot)


  • Wash the outside of the pumpkin with warm water and scrub off any dirt.
  • Remove the stem and cut the pumpkin in half.
  • Remove all the seeds and stringy parts inside the pumpkin (save the seeds if you roast them). Use a spoon to scrape the inside clean.
  • Lightly spray the bottom of the Crock-pot with cooking spray (or rub with oil) to prevent pumpkin from sticking to the bottom.
    Non-stick cooking spray
  • Place the pumpkin halves skin side up in the Crock-Pot. Cut the pieces into smaller chunks if necessary.
    2 sugar pumpkins (pie pumpkins)
  • Cook on high for 2-3 hours or until fork tender (the pumpkin should be really soft).
  • Allow the pumpkin to cool enough to handle and then scrape the flesh from the skin with a spoon.
  • Mash the insides with a fork to remove lumps or puree it in a food processor or blender for a very smooth texture (I put mine in the food processor for a few minutes before jarring it).
  • Store pumpkin puree in the fridge for up to 1 week or in the freezer for up to one year.
  • Use the fresh pumpkin in place of canned pumpkin in recipes.


Serving: 1 cupCalories: 30kcalCarbohydrates: 7.5gProtein: 1.2gFat: 0.1gSaturated Fat: 0.1gSodium: 1mgFiber: 0.6gSugar: 1.6g
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Recipe Rating


  1. This is just so perfect for the pumpkin season that’s right around the corner!! Can’t wait to try this out!! Thanks for sharing 🙂5 stars

  2. I love this idea! It’s so much healthier to make you own …can’t wait to try this with my slow cooker. Pinning and flipping for reference. Thanks for sharing 🙂5 stars

    1. Thank you Maria! I make a few batches every year, I’m hooked!

  3. I have been looking for some amazing fall crock-pot recipes and stumbled on your Crock-Pot Pumpkin Puree tonight, thank you this is really going to be a great addition to my fall recipes.5 stars

    1. Thank you so much Heidy! You’re recipes will never taste better! Happy fall! 🙂

  4. I’ve been reading up on my pumpkins lately. Thinking of making some homemade myself. Those little pumpkins come in handy for nice bowls to hold soup in, too!5 stars

    1. Haha Sarah, I completely understand that! Luckily one batch makes the equivalent of several cans, so I only do it once a season and I’m stocked up! 🙂

  5. I can think of so many uses for this and I can’t wait to try this very soon! This has got to beat the canned stuff!5 stars

    1. Heck yes! I made it once and have never been able to go back!

  6. Just goes to show how versatile the pumpkin is thanks for sharing4 stars

    1. It’s so easy, you should give it a try Liz! The smell of the cooking pumpkins is really nice too!

  7. Michele Hall says:

    I bet this is so much better than the canned processed stuff I usually buy. And the fact I can make it in the crockpot? Yes, Ill definitely be making this! 🙂5 stars

    1. Thanks Michele, I hope you enjoy it! It’s one of my favorite things to do in the fall now and it freezes really well! 🙂

    1. Thank you so much, Ginny! It’s one of my favorites too. I’m all about simple and wholesome. 🙂