The Best and Easiest Way to Cook a Pumpkin

Ever wonder about the best way to cook a pumpkin? Toss it in the slow cooker! This post will explain all the details of cooking your pumpkin perfectly.

The BEST Way to Cook a Whole Pumpkin

Have you ever tried to cook a pumpkin to use in a recipe instead of buying canned pumpkin from the store? I always think that it sounds like a fun idea but I rarely do it. A few years ago, I cooked a small pumpkin in the oven and what didn’t stick to the pan tasted too roasted to enjoy in sweet dishes. My quest for a better option started early this year when I decided to plant sugar pumpkins in my garden. They grew well and now I have about a dozen sitting on my porch!

Sugar, sweet, or pie pumpkins are general terms for the smaller 3 to 5 pound pumpkins that are typically grown to be eaten. They’ll be labeled at the store as a pumpkin that is good for baking (generally with a sticker or label attached to them). Their flesh is firmer and sweeter than other varieties, which makes them a great choice for cooking. The insides are a lot less slimy, stringy, and wet than typical jack-o-lantern pumpkins, so prepping them is pretty painless.

Cooking a fresh pumpkin is fun and simple. You should try it this fall just to say you did!

After a bit of research, I decided to try to cook a pumpkin in the slow cooker. My friends, this method is perfect. The pumpkin stays moist, it scoops out easily, there’s little clean up, and it practically cooks itself. The day that I was in the kitchen trying out this method, I planned on cooking 2 of my pumpkins in my large slow cooker at once. When they were finished cooking and my warm slow cooker was still on the counter, I grabbed 2 more pumpkins to cook just because it was so easy. I love this method!

Aren’t the pumpkins pretty?

Tips and Tricks to Cook a Pumpkin

• Sugar, sweet, or pie pumpkins are general terms for the smaller 3 to 5 pound pumpkins that are typically grown to be eaten. They’ll be labeled at the store as a pumpkin that is good for baking (generally with a sticker or label attached to them). Their flesh is firmer and sweeter than other varieties, which makes them a great choice for cooking. The insides are a lot less slimy, stringy, and wet than typical jack-o-lantern pumpkins, so prepping them is pretty painless.
• That being said, you can still cook the pumpkins you normally buy to carve!
• Most you-pick pumpkin patches will have a section of edible pumpkins/squash so be sure to ask if you go.
• Don’t forget to puree your homemade pumpkin puree in the food processor or blender for that smooth velvety texture.
• I love to use fresh pumpkin in my fresh pumpkin pie, homemade pumpkin pasta, pumpkin enchiladas, and healthy pumpkin muffins.
• You can use fresh pumpkin puree in any recipe calling for pumpkin, though the color will be a little different than using canned pumpkin.
• Homemade pumpkin puree freezes like a dream. Freezing it in one cup proportions is the best option for long-term storage.

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!

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This is for sure the easiest way to cook a pumpkin but it isn’t the only way. You can also bake your pumpkin. It’s a bit quicker than this method, though there is a little more clean up involved. You can see my baked homemade pumpkin puree recipe here.

This post was originally published in October 2014 and has been updated and republished in October 2017.