Pumpkin in Slow Cooker

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How to cook whole pumpkin in slow cooker is easy to get tender flesh to make homemade pumpkin puree in Crockpot for recipes.

Prep Time15

Cook Time3

Course: Appetizer, Side Dish

Cuisine: American

Keyword: crockpot, pumpkin, pumpkin puree, slow cooker

Servings:

Author: Justine

Equipment

1 slow cooker
1 knife
1 cutting board

Ingredients

1 pumpkin 3 lbs. was the right size to fit well
1 c water

Instructions

Wash the pumpkin and cut the stem off. Cut in half and using a spoon, scrape away and set the seeds aside to clean if you are roasting those later. Place the pumpkin halves skin side up with flesh (inside) facing down in a 6 qt slow cooker. Pour in the water and set the slow cooker on high and cook for 3 hours.
Once cooked, turn off and let the pieces rest for about 20-30 minutes to cool slightly. Using a spoon, scoop out the insides out and you can enjoy as is as a side dish with melted butter, salt and pepper on top.
Crockpot pumpkin puree - If you want to make puree, place scooped tender flesh in a food processor to become very smooth, or mash with a fork to create puree. Store in airtight container in the refrigerator if you aren't using immediately for up to a week, or alternately freeze for up to 6 months in an airtight container

Notes

Crockpot pumpkin butter - You just drain the water used to steam initially, blend the flesh until smooth, pour back into your pot, add the below ingredients, stir and cook with the lid off on low until it reduces and thickens.

1/4-1/2 c. apple cider depending on how thick you want it
1/2 cup brown sugar
2 tsp pumpkin pie spice
1/8 tsp nutmeg
1/2 tsp cinnamon and vanilla

Nutrition