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?
Slow Cooker Pumpkin and Cranberry Topping
- 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
- 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.
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