You may recall that I recently posted about the great things you can do with canned pumpkin. There’s no denying that it’s the easiest way to use pumpkin in any recipe. But that doesn’t mean you shouldn’t at least try cooking up your own pumpkin! In fact, I think it’s a skill worth learning, even if you don’t end up using it very often. So I guess knowing how to cook a pumpkin is a bit like pre-calculus or chemistry in that way. ;-)
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Read More: Canned Pumpkin – Why I Love It And How To Use It
Whether you found a great sale on locally-grown pumpkins, you grew your pumpkins yourself, or you just want to give it a try…there are definitely some good reasons to learn how to do it. And the best part is that it’s actually very easy! All you need is a few hours, a crockpot, and the perfect pumpkin.
Choosing The Right Pumpkin
There are pumpkins that are good for making jack-o’-lanterns, and there are pumpkins that are good for baking. The pumpkins you’ll want to look for are sometimes called “pie pumpkins” or “sugar pumpkins.” They are smaller than you might expect, and have a sweeter flavor because the sugars are more concentrated. They also have the velvety smooth texture that makes for delicious pumpkin treats.
If you’re not sure if a pumpkin is right for baking, ask for your grocery store’s produce manager. They’ll be able to point you in the right direction.
How To Cook a Pumpkin In Your Crockpot
Step 1 – Wash
Wash the outside of your pumpkin with warm water and a stiff scrub brush. Take your time and make sure you get all the dirt and gunk off your pumpkin.
Step 2 – Prep
Once it’s clean, remove the stem and cut the pumpkin in half down the center.
Remove the seeds (and save them for roasting, if you like.) Scoop out the stringy bits too, using a pumpkin scraping tool or a big spoon.
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Step 3 – Cook
Place your pumpkin halves cut-side down in your crockpot. Put the lid on, and cook the pumpkin on high for 2-3 hours (or until a fork easily pierces the skin).
Allow the pumpkin plenty of time to cool off. When it’s cool enough to handle, scrape the pumpkin flesh away from the skin with a spoon.
Store fresh pumpkin flesh in an airtight container in your fridge for up to a week. If you’d rather freeze it, it will stay good for up to 6 months.
Using Your Homemade Pumpkin
Use fresh pumpkin just like you would use a can of pumpkin. You may want to puree it in a food processor or blender to make it easier to measure (or just to make it smooth and creamy.)
I love cooking, this blog inspires me to always be together with my husband in the kitchen, thanks for everything!
I’ve been doing this for a few years now. When the kids go to the pumpkin patch I make sure they get a pumpkin that will fit in the crockpot!
Also i’ve never even considered cutting the pumpkin open. I just put it in whole with no water. I set the crockpot to low and go to work. When I come home it’s soft enough to split with a fork. I spoon out the seeds and make pie!
I always bake mine. get medium sized pumpkin, cut in half, clean out the inside. Put foil on a cookie sheet, put pumpkin cut side down bake 350° til fork pierces the skin easily. cool scrape out the “meat” ready to use or freeze. I usually run through a colander of some kind to make it smooth. so easy and better than canned.
I always cook my pumpkin and squash in the microwave. Basically I do the first few steps above (wash it, slice it in half, empty out the insides) and then put the halves face down in the microwave. I cook it until a fork goes easily through the skin. Then I let the pumpkin/squash cool and remove the “meat”. Works every time – and is fast! But, I just may try this crockpot method, too.
Can you use this method on squash. My Dad bought some the other day. Not sure what kind it is. It’s a dark green squash. Good timing on this post. We haven’t bought a pumpkin for years- since my little sister left home.
I would think you could cook any hard, winter squash in the crock pot like this. Time may vary a bit depending on the size. I have cooked both acorn and spaghetti squash in the crock pot. We leave both in the crock pot all day on low. I know a friend who cooks butternut squash in her crock pot. She then cuts it into cubes and freezes it. Good luck. Give it a try. Squash is inexpensive and plentiful.
Absolutely!
An easy tool to scrape out he seeds is the inside lid of a canning jar.
Great idea!
Or you could put the pampkins in the oven (halved as shown here) and bake for 30-45 minutes depending on the size. I then mesure 2 cups (or how much you want/need) and put them in zip bags in the freezer,
Wow, I was just wondering how to cook pumpkin in the slow cooker today. Thanks for the excellent and timely advice.
I also like the advice about cooking in the oven as well. Good to have more than one method up your sleeve.
Awesome stuff!
Wow ! That’s as easy as cooking spaghetti squash in the Crock-Pot !! Thanks Jillie !
Can the cooked pumpkin be canned in order to keep it longer? And how do you do that?
Absolutely! I’m not a big “canner,” but this article looks like it has all the information you need! http://www.seriouseats.com/2012/02/how-to-can-canning-pickling-preserving-ball-jars-materials-siphoning-recipes.html
If you use red kuri squash (“potimarron” in French), which is delicious (very dense and has a slight chestnut taste), you can eat the skin, so once cooked, you could just puree the whole thing in a food processor or with a stick blender!