Ditch the can and make your own Crockpot Express pumpkin puree for fall baking!

Crockpot Express Pumpkin Puree

Ditch the can and make your own pumpkin puree for fall baking! 
Course Main Course
Cuisine American
Keyword pumpkin, squash, fall, baking, winter squash
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 4 cups
Calories 88kcal
Author Nicole Burkholder


  • 1 3lb sugar pumpkin
  • 1 cup water


  • Remove the stem from the pumpkin. Place the trivet inside the cooking pot and add 1 cup of water.
  • Place the pumpkin (whole) on top of the trivet. Close and lock the lid. Turn the Steam Release Valve to closed. 
  • Press Steam and set for 13 minutes. Press Start/Stop. When the cooking cycle ends, allow the pressure to naturally release (about 10 minutes) and then open lid and gently remove pumpkin. 
  • Once pumpkin has cooled enough to touch, slice in half. 
  • Remove seeds and pulp with a spoon or fork. Pull the peel away with your fingers. It should come off quite easily. If there are any sections that are stuck, simply remove the peel with a paring knife or vegetable peeler.
  • Place pumpkin flesh in a blender or food processor and blend until smooth. Add water only if necessary, one tsp at a time. 
  • Store in an airtight container in the refrigerator or freeze for future use!


Serving: 1cup | Calories: 88kcal | Carbohydrates: 22g | Protein: 3g | Sodium: 6mg | Potassium: 1156mg | Fiber: 1g | Sugar: 9g | Vitamin A: 28945IU | Vitamin C: 30.6mg | Calcium: 71mg | Iron: 2.7mg