Ever wonder aboutthe 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 theslow cooker, they stay moist, scoop out easily, there’s little clean up, and it practically cooks itself. I love to use fresh pumpkin in myfresh pumpkin pie,homemade pumpkin pasta, andhealthy pumpkin muffinsor in any of my40 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.

Top view of two pumpkins cut through the middle to show their innards.

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

Can I cook other types of pumpkin or squash in the slow cooker?

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.

How can I make sure my pumpkin is smooth enough for baking?

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.

What’s the best way to thaw frozen pumpkin?

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.

Top view of a slow cooked pumpkin on a counter with the innards being scooped into a bowl.

Expert Tips

Sugar, sweet, or pie pumpkinsare 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. Theinsides are a lot less slimy, stringy, and wetthan 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 asection of edible pumpkins/squashso be sure to ask if you go.
Don’t forget topuree your homemade pumpkin puree in the food processoror blender for that smoothvelvety texture.
You can usefresh pumpkin puree in any recipe calling for pumpkin, though thecolor will be a little differentthan using canned pumpkin.
Homemade pumpkinpuree freezes like a dream. Freezing it in one cup proportions is the best option for long-term storage.

top view of pumpkin on cutting board with knife and a bowl of innards.

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 myEasy Pumpkin Donut Holes,Healthy Pumpkin Muffins,Pumpkin Roll,Pumpkin Biscuits,Pumpkin Pie Recipe, orOne 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.