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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 Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Condiment
Cuisine: American
Keyword: Holiday, Slow Cooker, Vegetarian
Servings: 12 people
Calories: 132kcal
Author: Skinny Ms.


  • 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.


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