Perfect for fall and easy to make, this Slow Cooker Perfect Pumpkin Purée side dish is prepared using a whole pumpkin, a dash of salt, cinnamon, and coconut milk. This creamy Pumpkin Purée recipe creates a comforting side dish that can serve up to 8 people.

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Perfect Pumpkin Puree Ingredients

• 1 whole pumpkin (about 3 lb or 1.4 kg)
• 3 to 6 cups (735g to 1,470g) Pumpkin puree

How To Make Slow Cooker Perfect Pumpkin Puree

1. Wash and Prepare the Pumpkin: Start by washing the whole pumpkin thoroughly under cool running water. Afterward, use a fork to poke several holes all over the pumpkin.
2. Cook the Pumpkin: Place the pumpkin into the slow cooker. Set it to cook on low heat for 6 to 8 hours. It’s ready when a fork easily slides through the skin and flesh without resistance.
3. Cool and Slice the Pumpkin: Once the pumpkin is cooked, carefully transfer it to a large cutting board. Let it cool down until you can handle it comfortably without burning your hands. Slice the pumpkin in half using a sharp knife, and scoop out the seeds and stringy guts from the center with a spoon.
4. Scrape and Purée the Flesh: After cleaning out the seeds and guts, use a spoon to scrape all the tender pumpkin flesh from the skin. Transfer the scraped pumpkin to a food processor or blender. Blend it on high speed until the mixture is completely smooth and creamy, without any lumps remaining.
5. Store and Use Your Pumpkin Purée: Transfer the finished pumpkin purée into airtight containers. Store it in the refrigerator for up to a week or freeze it for up to 3 months. Use it in pies, soups, or any dish that calls for delicious pumpkin purée!

Recipe Tips

• Add some flavor depth: For a richer, more savory flavor, sprinkle a pinch of salt and a dash of cinnamon or nutmeg on the pumpkin before slow cooking. This adds warmth and balances sweetness.
• Make it creamier: Add a splash of coconut milk while blending for an extra creamy texture that’s perfect for making pumpkin pies or soups. It also keeps the purée dairy-free and vegan-friendly.
• Boost the nutrients: Add roasted butternut squash or sweet potato chunks to the slow cooker with the pumpkin. It’ll enhance the sweetness and nutrient content, making your purée even healthier.
• Thicker consistency hack: If you prefer a thicker purée, reduce the cooking time by an hour or drain excess liquid after scooping out the flesh. This works great for desserts or pasta sauces.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• 4 Ingredients Slow Cooker Pumpkin Soup
• Slow Cooker 2 Ingredient Pumpkin Scones
• Slow Cooker Pumpkin Cake