One morning I woke up thinking about how I could stuff a pumpkin in the slow cooker to see what would happen. But then a series of questions started turning in my mind. What about the stem? The innards? How would that all react. And lastly, would a whole pumpkin fit in the pot?
These are the thoughts I’m plagued with when my mind is clear, first thing in the morning. Really? A normal person, I would assume, is thinking about work, or the ugly thought of having to get out of bed to let the dog out. Well, I have those thoughts too, but realty hadn’t set in apparently.
Yes, you CAN slow cook a pumpkin. No, you need to cut it up and get the innards out, so not only will it cook correctly, but there won’t be a stringy mess to contend with later.
To find the step-by-step details, hit The Happy Housewife’s site with a great tutorial! In the meantime, I will show some pictures to help you get the idea, and show proof that I too tried this recipe out myself.
What do I plan to make with the pumpkin purée? I was hoping for Belgian waffles, but I was shut down by my children. They wanted pumpkin pie. So… plan on seeing that post shortly! (Also, just as a side note, I used the seeds for my chocolate bark recipe, which was a big hit in our home!)
Enjoy!
The Chocolate Bottle 
Great tip! I make a pumpkin rice pudding. Growing up in Ukraine, my mom always made it in the Fall when pumpkins were plentiful. I now make it for my husband and I, and we LOVE it. The recipe is very easy and cooks in 25 minutes on the stovetop.
That sounds delicious! I’ve never had rice pudding with pumpkin in it. Got a recipe for me to try?
Yes, I will post it on my blog soon.
Thanks!
I’ve always wonder about how to cook pumpkin. I’d love to try my hand making a pumpkin pie 100% from scratch this fall.
Normally people bake the pumpkin to soften it up, but I didn’t want to use my gas oven for that and then for baking right afterward, so I saved on the gas bill using the crockpot. Yay!