The pie pumpkin before cooking but after being thoroughly washed.
Last week I found a few pie pumpkins that were practically begging to be cooked. I’ve written about making pumpkin purée before, so here’s a clear, step-by-step guide with photos to show how simple it is to make your own slow cooker pumpkin purée at home.
Making pumpkin purée this way is low-effort and yields flavorful results. If you prefer visual proof, the photos below show each stage so you can see exactly what to expect.
Try these pumpkin recipes after you make your purée:
- Vegan Whole Wheat Pumpkin Bread Minis
- Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Pumpkin Cranberry Dog Cookies
- Vegan Pumpkin Spice Frozen Coffee
- Slow Cooker Pumpkin Coconut Caramel Sauce
- Slow Cooker Pumpkin Spice Cashew Creamer
- Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal
- Vegan Pumpkin Gingerbread with No Added Oil
- Harry Potter’s Pumpkin Juice
- Vegan Pecan Pumpkin Shake – No Ice Cream Needed!
Why use a pie pumpkin? These are often labeled sugar pumpkins or other small sweet varieties. They’re smaller than decorative pumpkins but have thicker, sweeter flesh, which gives you more purée for your effort.
Begin by thoroughly washing the pumpkin to remove dirt or any residues. Once clean, poke several holes in the skin with a fork to allow steam to escape during cooking. 
Place the whole pumpkin in your slow cooker and cook on low for 7 to 9 hours. It may be ready sooner, but leaving it a bit longer won’t harm the texture and can make it even softer and easier to scoop.
I use a Hamilton Beach 3-in-1 slow cooker, which allows me to choose a 4- or 6-quart insert depending on the pumpkin size. A 6-quart insert will even accommodate a typical jack-o’-lantern pumpkin. 
You don’t need to line or oil the slow cooker. Some people prefer a light spray of oil to help with cleanup, but I find that soaking the insert in hot, soapy water overnight removes any stuck-on juices just fine. For stubborn residue, a gentle cleaner works well.
Allow the pumpkin to cool completely before cutting to avoid steam burns. If you cook the pumpkin during the day while you’re out, simply leave it to cool until you’re ready to handle it.
Cut the pumpkin in half and scoop out the seeds and stringy bits. Some flesh will cling to the inner membranes—scrape it away so none of the good puree is lost.
Save the seeds: even though they were cooked, you can toast them for a tasty snack or to use as a garnish on soups and salads. 
Scoop the pumpkin flesh into a bowl and mash it with a spoon until smooth. For an ultra-smooth texture, pulse briefly in a food processor or blender, but plain mashing works perfectly well for most recipes. 
I don’t drain my homemade purée; it tends to be slightly thinner than canned pumpkin but performs excellently in baking, soups, and drinks. The fresh flavor is noticeably better than store-bought cans.
Happy pumpkin cooking! Pin the photo to share with friends and enjoy your homemade pumpkin purée in all your favorite recipes.