Slow Cooker Pumpkin and Cranberry Topping

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Be healthy while satisfying your sweet tooth.

Sweet and good for you… is there a better combination?! Our Skinny Slow Cooker- Pumpkin and Cranberry Topping recipe is perfect for adding something sweet and special to your plate. Try it with a scoop of yogurt or atop morning oatmeal. And when you’re looking for a festive fall treat to spice up your day, have a bowl of Pumpkin and Cranberry Topping all by itself.

Toppings are not all that common a solution when dieting, especially since the term “topping” reminds many people of what goes on a sundae. Fortunately, toppings can be a healthy way to spice up otherwise bland diet foods. Delicious toppings are great for the foods mentioned above, as well as waffles, crackers, sweet potatoes, and low-fat frozen yogurt. If you are looking for a delicious, nutritious way to improve upon an everyday food, a pumpkin topping or cranberry topping is a great solution.

This recipe combine the two into a tasty treat you will love to eat all autumn long. Make up a batch and store it in a Mason jar, so it is available whenever you get a taste for something healthy and sweet. This topping tastes great chilled or warmed up for a few minutes in the microwave or on the stove top.

Have you tried our Pumpkin Pie Steel Cut Oatmeal recipe?

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Slow Cooker Pumpkin and Cranberry Topping

This warm and comforting seasonal treat is not only yummy, but good for you too!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Yield 12 people
Serving Size 0.5 cup
Course Condiment
Cuisine American
Author Skinny Ms.

Ingredients

  • 6 cups pumpkin uncooked
  • 2 teaspoons pumpkin pie spice
  • 1 cup 100% orange juice
  • 1 teaspoon pure vanilla extract
  • 1/3 cup honey raw
  • 1 cup cranberries fresh, diced
  • 2 tablespoons honey raw
  • 1/2 teaspoon cinnamon
  • 1/3 cup pecans raw, diced

Instructions

  • Using an 8" whole pumpkin-- grown specifically for cooking, slice open and remove seeds and strings and cut pumpkin away from outer portion. Cut pumpkin into 1" chunks and place in the slow cooker.
  • Add pumpkin pie spice, orange juice, 1/3 cup honey and vanilla to slow cooker and stir to combine ingredients. Ensure pumpkin pieces are well coated.
  • In a food processor, blender or by hand, dice whole cranberries. In a small bowl combine diced cranberries, 2 tablespoons honey, cinnamon and pecans. Evenly distribute cranberry mixture over the top of the pumpkin, cover and cook on low 4 to 6 hours.

Nutrition Information

Serving: 0.5cup | Calories: 132kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Sodium: 2mg | Fiber: 1g | Sugar: 19g |
SmartPoints (Freestyle): 4
Keywords Holiday, Slow Cooker, Vegetarian

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