How to Make Pumpkin Purée (Oven + Slow Cooker Method)

Learn how to make pumpkin puree in the oven or in the slow cooker with this easy recipe. Homemade, this fall baking staple is much tastier and cheaper than the storebought canned version! All you need is a pumpkin!

side view of homemade pumpkin puree in three mason jars

Very soon, if not already, pumpkin recipes will take every media outlets you can think off by storm. Pumpkin bread, pumpkin cookies, pumpkin this and pumpkin that. You know the deal 🙂

Most of these recipes call for pumpkin purée so I thought I would share a very simple method of how to make pumpkin puree at home, either in the oven or in the slow cooker aka. crockpot.

Why is a good thing to know how to make pumpkin puree?

Well, if you live in the US or Canada, you can find canned pumpkin purée on the shelves of about every grocery store but if you’re not, things can get a little tricky.

Even if finding the canned stuff is not an issue for you, you will find that homemade pumpkin purée tastes much better and has a brighter and more vibrant color.

Plus it’s also a much cheaper option, especially if you’re planning to try a few pumpkin recipes this season!

Trust me, knowing how to make pumpkin puree from a whole pumpkin will change your fall baking game and make all those pumpkin cakes and muffins so much better!

demonstration of how to make pumpkin puree in the oven or in the slow-cooker

If you enjoyed this post on how to make pumpkin puree, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

Learn how to make homemade pumpkin puree in the oven or in the slow-cooker with this easy recipe. Tastier and cheaper than canned pumpkin + perfect if your store is out of stock!
5 from 1 vote
Print

How to Make Pumpkin Puree (Oven + Slow Cooker Method)

Learn how to make pumpkin puree in the oven or in the slow cooker with this easy recipe. Homemade, this fall baking staple is much tastier and cheaper than the storebought canned version! All you need is a pumpkin! 

Course Condiment
Cuisine American
Keyword from scratch, healthy fall baking, homemade pumpkin puree, homemade vs. canned pumpkin puree, pumpkin puree recipes
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10 cups (out of a 9 lbs - 4 kg pumpkin)
Calories 106 kcal

Ingredients

  • 1 pumpkin 4 kg - 9 lbs

Instructions

Oven Method

  1. Preheat oven to 400F/200C.
  2. The first step (and the most difficult one) is to cut the pumpkin into 4 quarters. Cut the stem off then cut the pumpkin in half from top to bottom. Scoop out the seeds and the pulp using a spoon or an ice cream scoop. 

  3. Then, cut each piece in half again. No need to peel off the skin. Ideally, you should use a cleaver and a mallet, but if you don't own one (like me), use the largest and sharpest knife you can find. And please, be extra careful and do not hurt yourself.

  4. Place the pumpkin pieces on a baking tray, flesh side down, and bake for 40 minutes or until flesh is super tender and you can insert a knife very easily in it. Test in different spots to make sure it's evenly cooked.
  5. Remove from the oven and cool.
  6. Using a spoon or a fork, scoop the flesh out of the skin. To make the puree, you can use a food processor or a blender (or even a masher). I recommend using a food processor if you have one because it's the easiest method. 

  7. Transfer pumpkin flesh in the bowl of your food processor or blender and blend until super smooth, about 2 minutes, scraping the edges with a rubber spatula if needed. You can add a little bit of water, but only if you really have to (you don't want your puree to be watery!). If using a blender, you might want to do several batches.

  8. Store in the fridge for a few days in an airtight container. If not using straight away, I recommend freezing the puree in ready-to-use portions. Fill a Ziplock bag (the sandwich size) with 1 cup of pumpkin puree, seal the bag and flatten the puree with your hand, leaving the air out. Stack them and freeze until ready to use. Thaw at room temperature as needed.

Slow-cooker method

  1. The first step (and the most difficult one) is to cut the pumpkin into 4 quarters. Cut the stem off then cut the pumpkin in half from top to bottom. Scoop out the seeds and the pulp using a spoon or an ice cream scoop. 

  2. Then, cut each piece in half again. No need to peel off the skin. Ideally, you should use a cleaver and a mallet, but if you don't own one (like me), use the largest and sharpest knife you can find. And please, be extra careful and do not hurt yourself.

  3. Place pumpkin pieces in the slow-cooker and cook on low for 6 hours.
  4. Take the pumpkin pieces out of the slow-cooker and drain liquid, if any.
  5. Using a spoon or a fork, scoop the flesh out of the skin. To make the puree, you can use a food processor or a blender (or even a masher). I recommend using a food processor if you have one because it's the easiest method. 

  6. Transfer pumpkin flesh to the bowl of your food processor or blender and blend until super smooth, about 2 minutes, scraping the edges with a rubber spatula if needed. You can add a little bit of water, but only if you really have to (you don't want your puree to be watery!).

  7.  If the pumpkin is too watery, drain it in a cheesecloth. If using a blender, you might want to do several batches.

  8. Store in the fridge for a few days in an airtight container. If not using straight away, I recommend freezing the puree in ready-to-use portions. Fill a Ziplock bag (the sandwich size) with 1 cup of pumpkin puree, seal the bag and flatten the puree with your hand, leaving the air out. Stack them and freeze until ready to use. Thaw at room temperature as needed.
Nutrition Facts
How to Make Pumpkin Puree (Oven + Slow Cooker Method)
Amount Per Serving (1 cup)
Calories 106
% Daily Value*
Sodium 4mg 0%
Potassium 1387mg 40%
Total Carbohydrates 26g 9%
Dietary Fiber 2g 8%
Sugars 11g
Protein 4g 8%
Vitamin A 695.1%
Vitamin C 44.5%
Calcium 8.6%
Iron 18.1%
* Percent Daily Values are based on a 2000 calorie diet.

For more pumpkin recipes, click here

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
Clean Eating Dairy Free Desserts Gluten free Holidays Paleo Paleo/Primal Primal Recipes Refined Sugar Free Slow Cooker Tips & Tricks Under 300 cal Vegan Vegetarian
1 Comments
  1. Personally, I am not a fan of canned pumpkin puree as I find it super stringy and somehow metallic tasting! This tutorial is awesome and a real keeper for anyone who takes their fall baking as serious as we do!

Leave a Comment

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