Slow Cooker Pumpkin and Cranberry Topping

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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?

Slow Cooker Pumpkin and Cranberry Topping

Slow Cooker Pumpkin and Cranberry Topping

Minimum Slow Cooker size: 5 quarts

Yield: Servings 12 | Serving Size: 1/2 Cup | Calories: 132 | Total Fat: 5 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 2 mg | Total Carbohydrate: 24 g | Dietary Fiber: 1 g | Sugars: 19 g | Protein: 1 g | SmartPoints (Freestyle): 4 |


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


  1. 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.
  2. 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.
  3. 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.

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