The Best and Easiest Way to Cook a Pumpkin
on Oct 04, 2017, Updated Oct 30, 2024
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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
From Scratch Recipes
How to Cook Pumpkin in the Instant Pot
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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.
Pumpkin innards are easier to remove when cooked. We cook pumpkins seeds and all.
I used this method and made a streusel pumpkin pie. The recipe will be on my site tomorrow with a mention to head over and check out this post. LOVED it.
When you use the pumpkin purée to make pies what spices do you add? The same as with canned?
I add lots of cinnamon, all spice, and a touch of cloves. More pumpkin pie spice uses some nutmeg but my husband doesn’t love it so I normally leave it out. But yes, in general, I just treat it liked the canned stuff. It has a higher water content though so if I feel like the recipe is sensitive I might let it drain a bit in cheesecloth before using.
Can yoy water bath can the puree after it’s done cooking to help preserve it longer?
Please don’t waterbath pumpkin, pumpkin butter or butternut squash becausw it is too thick to process safely this way. It must be pressure canned in small pieces, not pureed. Cut it into small pieces, add water on light syrup and pressure can it. Thats the only way to be safe. Wish we could! I would have a shelf full!
How much water? Still learning how to use the crock pot.
No water! Just throw them in!
I put everything in the crock pot! All of my beets from the garden were cooked that way before freezing ( no foil, just cleaned and trimmed), acorn squash, kobacha squash, butternut. ..it works great.
Are all face pumpkins, sugar pumpkins?? I have 3 on my patio waiting to get done!
Nope, most pumpkins grown for carving are the variety called Connecticut Field pumpkins. Most Sugar pumpkins will be labeled as such in the store. You can cook your pumpkins though they are just a little less sweet! Enjoy!
I cook my pumpkins in the microwave. Cut them in half and clean them out. Put one half cut side down in a microwave-safe pie plate or similar dish, add about 1/2 inch of water and set in microwave. Cook on high for maybe 10 minutes, then 2-3 minute intervals, until pumpkin is squishy soft. (Pinch the shell) (You may have to add additional water during the cooking process) Remove from microwave, and scoop pumpkin from shell. I then process it in a food processor. It’s quick and easy!
I bought a bunch of big ones after Halloween one year (when they were $1 a pumpkin) and roasted them all in the oven, scooped out the flesh, drained it to the right consistency and had little 1 cup baggies of pumpkin puree in my freezer to use in recipes for months! It was great to get so much pumpkin for so little money, but the hassle made me wary of trying it again. I’ll have to try it again in the slow cooker!
I need to get a bigger crockpot, I just have a teeny one I got as a wedding present. What size is yours? This method is brilliant! I’ve only baked a pumpkin once and I agree, the cleanup and all was a bit too much for me. Can’t wait to try this method!