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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.
Have you ever tried to cook a pumpkin to use in a recipe instead of buying canned pumpkin from the store? By cooking pumpkins in the slow cooker, they stay moist, scoop out easily, there’s little clean up, and it practically cooks itself. I love to use fresh pumpkin in my fresh pumpkin pie, homemade pumpkin pasta, and healthy pumpkin muffins or in any of my 40 Fall Pumpkin Recipes.
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.
Table of Contents
Why You’ll Love This Recipe
• Easy, hands-off way to cook pumpkin using a slow cooker.
• Produces fresh, natural pumpkin puree with a fresher flavor without preservatives.
• Great for making homemade pumpkin dishes, from pies to soups.
Recipe Ingredients
- Sugar pumpkins
See the recipe card below for full information on ingredients and quantities
How to Make Pumpkin in the Slow Cooker
Step #1. Wash, stem, and cut the pumpkin in half, removing seeds and stringy parts.
Step #2. Place pumpkin halves, skin side up, in the slow cooker.
Step #3. Cook on high for 2–3 hours, until a fork pierces the skin easily.
Step #4. Scrape pumpkin flesh from the skin and mash or puree to your desired texture.
Recipe FAQs
Yes! While sugar pumpkins are best for their sweet flavor and creamy texture, you can use other varieties like butternut squash or pie pumpkins. Just adjust the cooking time slightly, as different squashes may cook faster or slower.
After cooking, you can use a blender or food processor to puree the pumpkin for a silky texture, ideal for baking pies, muffins, or breads. If you like a chunkier texture for soups or stews, mashing with a fork should be enough.
To thaw, place the frozen pumpkin in the refrigerator overnight. If any liquid separates during thawing, stir it back in or strain if you want a thicker consistency.
Expert Tips
- 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.
- 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.
How to Serve and Store Homemade Pumpkin Puree
I have so many different recipes that this puree can be used in, the options are almost limitless. Try my Easy Pumpkin Donut Holes, Healthy Pumpkin Muffins, Pumpkin Roll, Pumpkin Biscuits, Pumpkin Pie Recipe, or One Bowl Chocolate Chip Pumpkin Cake.
You can store in an airtight container in the refrigerator for up to 1 week. To freeze, place in freezer-safe containers or bags for up to 6 months. Defrost in the refrigerator overnight before use, and stir to recombine any separated water.
More Pumpkin Recipes to Consider
Muffin Recipes
Healthy Pumpkin Muffins
Pumpkin
40 Fall Pumpkin Recipes
Pies, Crisps & Tarts
Pumpkin Pie Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
How to Cook a Pumpkin in the Slow Cooker
Ingredients
- 1 or 2 sugar pumpkins, 3 to 5 pounds each
Instructions
- Wash the outside of the pumpkin with warm water taking care to scrub off any dirt if necessary. Remove the stem and cut the pumpkin in half. Remove the seeds (you can save them to roast) and the stringy parts of the inside of the pumpkin with a spoon or an ice cream scoop.
- Place the pumpkin halves skin side up in your slow cooker and cook on high for 2-3 hours or until a fork pierces through the skin of the pumpkin easily. Allow the pumpkin to cool enough to handle and then scrape the flesh from the shell with a spoon.
- Use the fresh pumpkin as you would canned pumpkin. Mash the insides with a fork to remove lumps or you may choose to puree it in a food processor or blender before using to get a very smooth texture.
- Store pumpkin flesh in the fridge for up to a week or in the freezer for up to 6 months.
Video
Notes
- If the pumpkin isn’t fitting well in your slow cooker, feel free to cut it into a few more pieces.
- Use sugar pumpkins (pie pumpkins) for the best texture and flavor.
- That being said, you can still cook the pumpkins you normally buy to carve!
- Puree the pumpkin if you prefer a smoother texture for baking.
- Save the seeds to roast as a tasty snack.
- 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.
- Most you-pick pumpkin patches will have a section of edible pumpkins/squash so be sure to ask if you go.
Do you think that I could make the broth the day before my brunch event? Then reheat the broth the next day and add the seafood?
Yes, broth will be fine made a head ahead of time, no issues there.
This is a lot easier. Still a mess but that’s half the fun haha! I used two small pie pumpkins in my large crockpot. Made a much tastier filling in my opinion, and so easy!
Right?! It’s a lot of work but I just love doing it too, lol. So glad that it worked well for you Judy!
Much much easier than the oven. It turned out great
You can also cook a pumpkin whole in the microwave. Remove the stalk, and slice off the top third of the pumpkin. Scoop out seeds etc. Add a clove of garlic, finely chopped, 1tsp. Cinnamon and a large knob butter. Replace the pumpkin top and cook for 30 mins until soft. Add salt and pepper to the inside, scoop and serve.
I cook homemade pumpkin pies every year and this is by far the easiest way. I won’t cook my pumpkins any other way. Thanks for sharing!
Me too! Set it and forget it! So glad you liked it as much as we do and happy pumpkin pie making.