30 Mouthwatering Slow Cooker Pumpkin Recipes

As the leaves turn golden and the air gets a crisp chill, there’s nothing quite like the comforting aroma of pumpkin wafting through your home. Whether you’re a pumpkin spice aficionado or simply looking to embrace the flavors of fall, slow cookers provide a convenient and delicious way to enjoy this seasonal favorite. From savory soups to decadent desserts, I’ve gathered together 30 irresistible slow cooker pumpkin recipes that will warm your heart and delight your taste buds.

So – grab your slow cooker, and let’s dive into a world of pumpkin perfection!

30 Slow Cooker Pumpkin Recipes

1. Slow Cooker Pumpkin Soup

This comforting pumpkin soup is perfect for chilly days. It’s creamy, flavorful, and incredibly easy to make in a slow cooker.

Ingredients:

• 1 (15 oz) can pumpkin puree
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. Add the pumpkin puree, chopped onion, minced garlic, vegetable broth, ground ginger, ground cinnamon, and ground nutmeg to the slow cooker.
2. Stir to combine all the ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Cook for an additional 30 minutes on low.
7. Serve warm, garnished with a swirl of coconut milk or a sprinkle of cinnamon, if desired.

2. Slow Cooker Pumpkin Chili

This hearty pumpkin chili is a unique twist on a classic. It’s packed with beans, vegetables, and spices, making it a nutritious and satisfying meal.

Ingredients:

• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste

Instructions:

1. Add the pumpkin puree, black beans, kidney beans, diced tomatoes, chopped onion, chopped bell peppers, and minced garlic to the slow cooker.
2. Pour in the vegetable broth and add the chili powder, ground cumin, smoked paprika, and ground cinnamon.
3. Stir to combine all the ingredients.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with your favorite chili toppings like shredded cheese, sour cream, or chopped green onions.

3. Slow Cooker Pumpkin Bread Pudding

This pumpkin bread pudding is a delightful dessert that combines the flavors of pumpkin pie and bread pudding. It’s moist, sweet, and perfect for fall.

Ingredients:

• 6 cups cubed day-old bread (such as French or brioche)
• 1 (15 oz) can pumpkin puree
• 1 cup milk
• 1 cup heavy cream
• 3/4 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Optional: whipped cream or vanilla ice cream for serving

Instructions:

1. Grease the inside of the slow cooker with butter or non-stick cooking spray.
2. Place the cubed bread in the slow cooker.
3. In a large bowl, whisk together the pumpkin puree, milk, heavy cream, brown sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.
4. Pour the pumpkin mixture over the bread cubes, pressing down gently to ensure all the bread is soaked.
5. Cover and cook on low for 3-4 hours or until the bread pudding is set and a knife inserted into the center comes out clean.
6. Serve warm, topped with whipped cream or a scoop of vanilla ice cream, if desired.

4. Slow Cooker Pumpkin Risotto

This creamy pumpkin risotto is a luxurious and comforting dish that’s surprisingly easy to prepare in a slow cooker. Perfect for a cozy dinner.

Ingredients:

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon dried sage
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
2. Transfer the onion and garlic mixture to the slow cooker.
3. Add the Arborio rice, pumpkin puree, and dried sage to the slow cooker. Stir to combine.
4. Pour in the vegetable broth and white wine (if using).
5. Cover and cook on high for 2-3 hours, stirring occasionally, until the rice is tender and creamy.
6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
7. Serve warm, garnished with chopped fresh parsley.

5. Slow Cooker Pumpkin Butter

This homemade pumpkin butter is a delicious spread that’s perfect for toast, pancakes, or even as a filling for pastries. It’s rich, spiced, and easy to make in a slow cooker.

Ingredients:

• 1 (29 oz) can pumpkin puree
• 1 cup apple cider
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions:

1. Add the pumpkin puree, apple cider, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to the slow cooker.
2. Stir to combine all the ingredients.
3. Cover and cook on low for 6-8 hours, stirring occasionally, until the mixture is thick and spreadable.
4. Allow the pumpkin butter to cool, then transfer to jars or airtight containers.
5. Store in the refrigerator for up to 2 weeks.
6. Serve on toast, pancakes, or use as a filling for pastries.

6. Slow Cooker Pumpkin Chicken Curry

This pumpkin chicken curry is a flavorful and aromatic dish that combines tender chicken with a creamy pumpkin sauce. It’s perfect for a hearty and exotic meal.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread (for serving)

Instructions:

1. Add the chopped onion, minced garlic, and minced ginger to the slow cooker.
2. Place the chicken pieces on top of the onion mixture.
3. In a bowl, whisk together the pumpkin puree, coconut milk, curry powder, ground cumin, ground coriander, ground turmeric, and chili powder.
4. Pour the pumpkin mixture over the chicken in the slow cooker.
5. Stir to ensure the chicken is well-coated with the sauce.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh cilantro, over cooked rice or with naan bread.

7. Slow Cooker Pumpkin Oatmeal

Start your morning with this warm and hearty pumpkin oatmeal. It’s packed with fiber and fall flavors, making it a perfect breakfast option.

Ingredients:

• 1 cup steel-cut oats
• 1 (15 oz) can pumpkin puree
• 4 cups almond milk (or any milk of your choice)
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• Optional toppings: chopped nuts, dried cranberries, fresh fruit, or a drizzle of maple syrup

Instructions:

1. Add the steel-cut oats, pumpkin puree, almond milk, maple syrup, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and vanilla extract to the slow cooker.
2. Stir to combine all the ingredients.
3. Cover and cook on low for 6-8 hours or overnight.
4. Stir the oatmeal before serving.
5. Serve warm with your favorite toppings.

8. Slow Cooker Pumpkin Mac and Cheese

This creamy and cheesy pumpkin mac and cheese is a delightful twist on a classic comfort food. It’s perfect for a cozy dinner or as a side dish for holiday meals.

Ingredients:

• 2 cups uncooked elbow macaroni
• 1 (15 oz) can pumpkin puree
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon ground mustard
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional: breadcrumbs and melted butter for topping

Instructions:

1. Add the uncooked elbow macaroni, pumpkin puree, shredded sharp cheddar cheese, milk, heavy cream, grated Parmesan cheese, ground mustard, and ground nutmeg to the slow cooker.
2. Stir to combine all the ingredients.
3. Cover and cook on low for 2-3 hours, stirring occasionally, until the pasta is tender and the cheese is melted and creamy.
4. Season with salt and pepper to taste.
5. If desired, top with breadcrumbs mixed with melted butter and broil in the oven for a few minutes until golden brown.
6. Serve warm.

9. Slow Cooker Pumpkin Spice Latte

Enjoy a homemade pumpkin spice latte without the need for a coffee shop. This slow cooker version is perfect for serving a crowd or for enjoying throughout the day.

Ingredients:

• 4 cups strong brewed coffee
• 4 cups milk (any kind)
• 1 (15 oz) can pumpkin puree
• 1/2 cup sugar
• 2 tablespoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• Whipped cream and ground cinnamon for serving

Instructions:

1. Add the brewed coffee, milk, pumpkin puree, sugar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and ground ginger to the slow cooker.
2. Stir to combine all the ingredients.
3. Cover and cook on low for 2-3 hours, stirring occasionally, until heated through and well combined.
4. Use a whisk or immersion blender to froth the latte if desired.
5. Serve warm, topped with whipped cream and a sprinkle of ground cinnamon.

10. Slow Cooker Pumpkin Lasagna

This pumpkin lasagna is a savory and creamy twist on the classic Italian dish. Layers of pasta, pumpkin, cheese, and spinach make it a delightful and hearty meal.

Ingredients:

• 9 lasagna noodles, uncooked
• 1 (15 oz) can pumpkin puree
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (10 oz) package frozen spinach, thawed and drained
• 1 egg
• 2 cups marinara sauce
• 1 teaspoon ground sage
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. In a bowl, mix the ricotta cheese, thawed and drained spinach, egg, ground sage, ground nutmeg, and salt and pepper.
2. Spread a thin layer of marinara sauce at the bottom of the slow cooker.
3. Place 3 lasagna noodles on top of the sauce, breaking them to fit as needed.
4. Spread half of the ricotta mixture over the noodles.
5. Spread half of the pumpkin puree over the ricotta mixture.
6. Sprinkle 1 cup of shredded mozzarella cheese over the pumpkin layer.
7. Repeat the layers: marinara sauce, noodles, ricotta mixture, pumpkin puree, and mozzarella cheese.
8. Top with the remaining 3 lasagna noodles, marinara sauce, and the remaining mozzarella cheese and Parmesan cheese.
9. Cover and cook on low for 4-5 hours or until the noodles are tender.
10. Let the lasagna rest for about 15 minutes before serving.

11. Slow Cooker Pumpkin BBQ Pulled Pork

This pumpkin BBQ pulled pork is a delicious and unexpected combination. The pumpkin puree adds a subtle sweetness and richness to the BBQ sauce, making it perfect for sandwiches or tacos.

Ingredients:

• 2-3 lbs pork shoulder (or pork butt)
• 1 (15 oz) can pumpkin puree
• 1 cup BBQ sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Buns or tortillas for serving

Instructions:

1. In a bowl, mix the pumpkin puree, BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, salt, and pepper.
2. Place the pork shoulder in the slow cooker.
3. Pour the pumpkin BBQ sauce mixture over the pork.
4. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily shredded.
5. Remove the pork from the slow cooker and shred it using two forks.
6. Return the shredded pork to the slow cooker and mix it with the sauce.
7. Serve on buns or tortillas with your favorite toppings.

12. Slow Cooker Pumpkin Cheesecake

This pumpkin cheesecake is a creamy and indulgent dessert that’s perfect for fall. The slow cooker ensures a smooth and moist cheesecake without the need for a water bath.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Whipped cream for serving

Instructions:

1. In a bowl, mix the graham cracker crumbs and melted butter until combined.
2. Press the graham cracker mixture into the bottom of a 7-inch springform pan to form the crust.
3. In a large bowl, beat the cream cheese and sugar until smooth.
4. Add the pumpkin puree, eggs, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves. Beat until well combined.
5. Pour the cheesecake mixture over the crust in the springform pan.
6. Place a trivet or a ring of aluminum foil in the bottom of the slow cooker to elevate the cheesecake.
7. Add about 1 inch of water to the bottom of the slow cooker.
8. Place the springform pan on the trivet or foil ring.
9. Cover the slow cooker with a clean kitchen towel and then place the lid on top (the towel will absorb any condensation).
10. Cook on high for 2-3 hours, or until the cheesecake is set but still slightly jiggly in the center.
11. Turn off the slow cooker and let the cheesecake cool to room temperature.
12. Refrigerate for at least 4 hours or overnight before serving.
13. Serve with whipped cream.

13. Slow Cooker Pumpkin Beef Stew

This hearty pumpkin beef stew is a comforting and flavorful dish ideal for a cozy dinner. The pumpkin adds a subtle sweetness and richness to the stew.

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 1 (15 oz) can pumpkin puree
• 4 cups beef broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 potatoes, cubed
• 2 celery stalks, sliced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Add the beef stew meat, chopped onion, minced garlic, sliced carrots, cubed potatoes, and sliced celery to the slow cooker.
2. In a bowl, mix the pumpkin puree, beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper.
3. Pour the pumpkin mixture over the beef and vegetables in the slow cooker.
4. Add the bay leaf.
5. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender.
6. About 30 minutes before serving, stir in the frozen peas.
7. Remove the bay leaf before serving.
8. Serve hot with crusty bread or over mashed potatoes.

14. Slow Cooker Pumpkin Coconut Curry Lentils

This pumpkin coconut curry lentils dish is a flavorful and nutritious vegetarian meal. The combination of pumpkin, coconut milk, and spices creates a rich and satisfying curry.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread (for serving)

Instructions:

1. Add the rinsed red lentils, chopped onion, minced garlic, minced ginger, curry powder, ground cumin, ground coriander, ground turmeric, and chili powder to the slow cooker.
2. Pour in the vegetable broth, pumpkin puree, and coconut milk.
3. Stir to combine all the ingredients.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh cilantro, over cooked rice or with naan bread.

15. Slow Cooker Pumpkin Apple Butter

This pumpkin apple butter is a delightful spread that combines the flavors of pumpkin and apples with warm spices. It’s perfect for toast, muffins, or as a topping for pancakes.

Ingredients:

• 1 (15 oz) can pumpkin puree
• 4 large apples, peeled, cored, and chopped
• 1 cup apple cider
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions:

1. Add the chopped apples, pumpkin puree, apple cider, brown sugar, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and salt to the slow cooker.
2. Stir to combine all the ingredients.
3. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the apples are very soft.
4. Use an immersion blender to puree the mixture until smooth (or transfer to a blender in batches).
5. Continue cooking on low for an additional 1-2 hours, uncovered, until the mixture thickens to your desired consistency.
6. Allow the pumpkin apple butter to cool, then transfer to jars or airtight containers.
7. Store in the refrigerator for up to 2 weeks.
8. Serve on toast, muffins, or as a topping for pancakes.

16. Slow Cooker Pumpkin Chicken Enchiladas

These pumpkin chicken enchiladas are a delicious twist on the traditional recipe. The pumpkin adds a creamy texture and a hint of sweetness to the spicy filling.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 (15 oz) can pumpkin puree
• 1 (10 oz) can enchilada sauce
• 1 (4 oz) can diced green chilies
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 8-10 flour tortillas
• Fresh cilantro, chopped (for garnish)
• Sour cream (for serving)

Instructions:

1. Add the chicken breasts, chopped onion, minced garlic, green chilies, ground cumin, chili powder, and ground coriander to the slow cooker.
2. Pour in the enchilada sauce and pumpkin puree.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
4. Remove the chicken from the slow cooker and shred it using two forks.
5. Return the shredded chicken to the slow cooker and mix well with the sauce.
6. Preheat your oven to 375°F (190°C).
7. Spoon some of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
8. Pour any remaining sauce from the slow cooker over the top of the enchiladas.
9. Sprinkle the shredded cheddar and Monterey Jack cheese over the top.
10. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
11. Garnish with chopped fresh cilantro and serve with sour cream.

17. Slow Cooker Pumpkin Bacon Soup

This pumpkin bacon soup is a rich and savory dish that’s perfect for fall. The smoky bacon complements the creamy pumpkin, creating a comforting and flavorful soup.

Ingredients:

• 1 (15 oz) can pumpkin puree
• 6 slices bacon, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
2. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for another minute.
4. Transfer the onion and garlic mixture to the slow cooker.
5. Add the pumpkin puree, chicken broth, smoked paprika, ground nutmeg, salt, and pepper to the slow cooker.
6. Stir to combine all the ingredients.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
8. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
9. Stir in the heavy cream and cooked bacon.
10. Cook for an additional 30 minutes on low.
11. Serve hot, garnished with chopped fresh chives.

18. Slow Cooker Pumpkin White Chocolate Hot Cocoa

This pumpkin white chocolate hot cocoa is a decadent and creamy beverage that’s perfect for chilly days. The combination of pumpkin and white chocolate creates a rich and indulgent treat.

Ingredients:

• 4 cups milk (any kind)
• 1 cup pumpkin puree
• 1 cup white chocolate chips
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Whipped cream and ground cinnamon for serving

Instructions:

1. Add the milk, pumpkin puree, white chocolate chips, sugar, vanilla extract, ground cinnamon, and ground nutmeg to the slow cooker.
2. Stir to combine all the ingredients.
3. Cover and cook on low for 2-3 hours, stirring occasionally, until the white chocolate is melted and the mixture is heated through.
4. Use a whisk or immersion blender to froth the hot cocoa if desired.
5. Serve warm, topped with whipped cream and a sprinkle of ground cinnamon.

19. Slow Cooker Pumpkin Spiced Granola

This pumpkin spiced granola is a crunchy and flavorful snack that’s perfect for breakfast or as a topping for yogurt. The slow cooker method ensures even toasting and a delightful aroma.

Ingredients:

• 3 cups old-fashioned rolled oats
• 1 cup chopped nuts (such as pecans, almonds, or walnuts)
• 1/2 cup pumpkin puree
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins (optional)

Instructions:

1. In a large bowl, combine the oats and chopped nuts.
2. In a separate bowl, whisk together the pumpkin puree, honey or maple syrup, melted coconut oil, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and salt.
3. Pour the pumpkin mixture over the oats and nuts, stirring until well coated.
4. Lightly grease the inside of the slow cooker with non-stick cooking spray.
5. Transfer the granola mixture to the slow cooker.
6. Cover and cook on low for 2-3 hours, stirring every 30 minutes to ensure even toasting.
7. Once the granola is golden brown and crisp, stir in the dried cranberries or raisins, if using.
8. Spread the granola out on a baking sheet to cool completely.
9. Store in an airtight container for up to 2 weeks.
10. Serve as a snack or as a topping for yogurt or smoothie bowls.

20. Slow Cooker Pumpkin Black Bean Soup

This pumpkin black bean soup is a hearty and nutritious meal that’s perfect for a cozy dinner. The combination of pumpkin and black beans creates a rich and satisfying soup.

Ingredients:

• 1 (15 oz) can pumpkin puree
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Add the pumpkin puree, black beans, diced tomatoes, chopped onion, minced garlic, vegetable broth, ground cumin, chili powder, smoked paprika, salt, and pepper to the slow cooker.
2. Stir to combine all the ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
4. Use an immersion blender to partially puree the soup, leaving some chunks for texture (or transfer half of the soup to a blender and puree, then return to the slow cooker).
5. Season with additional salt and pepper if needed.
6. Serve hot, garnished with chopped fresh cilantro and lime wedges.

21. Slow Cooker Pumpkin Rice Pudding

This pumpkin rice pudding is a creamy and comforting dessert that’s perfect for fall. The pumpkin and spices add a unique twist to the classic rice pudding.

Ingredients:

• 1 cup Arborio rice
• 4 cups milk (any kind)
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• Optional: whipped cream and ground cinnamon for serving

Instructions:

1. Lightly grease the inside of the slow cooker with non-stick cooking spray.
2. Add the Arborio rice, milk, pumpkin puree, sugar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and salt to the slow cooker.
3. Stir to combine all the ingredients.
4. Cover and cook on low for 3-4 hours, stirring occasionally, until the rice is tender and the mixture is thick and creamy.
5. Serve warm or chilled, topped with whipped cream and a sprinkle of ground cinnamon if desired.

22. Slow Cooker Pumpkin Chicken Tikka Masala

This pumpkin chicken tikka masala is a delightful fusion of traditional Indian flavors with the creamy richness of pumpkin. It’s an exotic and comforting dish perfect for a cozy dinner.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can coconut milk
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons tomato paste
• 2 tablespoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice or naan bread (for serving)

Instructions:

1. Add the chicken pieces, chopped onion, minced garlic, and minced ginger to the slow cooker.
2. In a bowl, whisk together the pumpkin puree, coconut milk, tomato paste, garam masala, ground cumin, ground coriander, ground turmeric, chili powder, salt, and pepper.
3. Pour the pumpkin mixture over the chicken in the slow cooker.
4. Stir to ensure the chicken is well-coated with the sauce.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
6. Season with additional salt and pepper if needed.
7. Serve hot, garnished with chopped fresh cilantro, over cooked basmati rice or with naan bread.

23. Slow Cooker Pumpkin Baked Ziti

This pumpkin baked ziti is a comforting and cheesy pasta dish with a twist. The pumpkin adds a creamy texture and subtle sweetness, making it a perfect fall meal.

Ingredients:

• 1 lb ziti pasta, uncooked
• 1 (15 oz) can pumpkin puree
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 (24 oz) jar marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, mix the pumpkin puree, ricotta cheese, dried oregano, dried basil, ground nutmeg, salt, and pepper.
2. Lightly grease the inside of the slow cooker with non-stick cooking spray.
3. Spread a thin layer of marinara sauce at the bottom of the slow cooker.
4. Add a layer of uncooked ziti pasta.
5. Spread half of the pumpkin-ricotta mixture over the pasta.
6. Sprinkle 1 cup of shredded mozzarella cheese over the pumpkin-ricotta mixture.
7. Repeat the layers: marinara sauce, pasta, pumpkin-ricotta mixture, and mozzarella cheese.
8. Pour any remaining marinara sauce over the top and sprinkle with grated Parmesan cheese.
9. Cover and cook on low for 3-4 hours or until the pasta is tender.
10. Serve hot, garnished with chopped fresh parsley.

24. Slow Cooker Pumpkin Maple Baked Beans

These pumpkin maple baked beans are a delicious and unique side dish. The pumpkin and maple syrup add a rich sweetness that complements the smoky beans perfectly.

Ingredients:

• 1 lb dried navy beans, soaked overnight and drained
• 1 (15 oz) can pumpkin puree
• 1/2 cup pure maple syrup
• 1/2 cup ketchup
• 1/4 cup molasses
• 1 medium onion, chopped
• 4 slices bacon, chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
2. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.
3. Transfer the onion and bacon to the slow cooker.
4. Add the soaked and drained navy beans, pumpkin puree, maple syrup, ketchup, molasses, apple cider vinegar, Dijon mustard, smoked paprika, ground cinnamon, ground nutmeg, salt, and pepper to the slow cooker.
5. Stir to combine all the ingredients.
6. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beans are tender and the sauce is thickened.
7. Serve hot as a side dish or over toast.

25. Slow Cooker Pumpkin Cornbread

This pumpkin cornbread is a moist and flavorful twist on the classic cornbread. It’s perfect as a side dish for soups, stews, or chili.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup brown sugar
• 1 cup pumpkin puree
• 1/2 cup milk
• 2 large eggs
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions:

1. Lightly grease the inside of the slow cooker with non-stick cooking spray.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and brown sugar.
3. In another bowl, whisk together the pumpkin puree, milk, eggs, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the slow cooker.
6. Cover and cook on high for 2-3 hours, or until a toothpick inserted into the center comes out clean.
7. Let the cornbread cool slightly before slicing and serving.

26. Slow Cooker Pumpkin Pork Tenderloin

This pumpkin pork tenderloin is a savory and succulent dish that combines the flavors of pumpkin, apple, and spices. It’s perfect for a special dinner or holiday meal.

Ingredients:

• 2 lbs pork tenderloin
• 1 (15 oz) can pumpkin puree
• 1 cup apple juice
• 1/2 cup apple cider vinegar
• 1/4 cup maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Fresh thyme, chopped (for garnish)

Instructions:

1. Season the pork tenderloin with salt and pepper.
2. In a bowl, whisk together the pumpkin puree, apple juice, apple cider vinegar, maple syrup, Dijon mustard, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.
3. Place the pork tenderloin in the slow cooker.
4. Pour the pumpkin mixture over the pork.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and cooked through.
6. Remove the pork from the slow cooker and let it rest for a few minutes before slicing.
7. Serve the pork with the pumpkin sauce, garnished with chopped fresh thyme.

27. Slow Cooker Pumpkin Chili Mac

This pumpkin chili mac is a hearty and comforting one-pot meal that combines the flavors of chili and macaroni with a creamy pumpkin twist.

Ingredients:

• 1 lb ground beef or turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 4 cups beef or vegetable broth
• 2 cups uncooked elbow macaroni
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a skillet, cook the ground beef or turkey over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
3. Transfer the meat mixture to the slow cooker.
4. Add the pumpkin puree, diced tomatoes, kidney beans, black beans, beef or vegetable broth, uncooked elbow macaroni, chili powder, ground cumin, smoked paprika, salt, and pepper to the slow cooker.
5. Stir to combine all the ingredients.
6. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the macaroni is tender.
7. Stir in the shredded cheddar cheese until melted.
8. Serve hot, garnished with chopped fresh cilantro.

28. Slow Cooker Pumpkin Chicken Fajitas

These pumpkin chicken fajitas are a unique and flavorful twist on the classic fajitas. The pumpkin adds a creamy texture and a hint of sweetness to the spicy chicken and vegetables.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 1 (15 oz) can pumpkin puree
• 1/4 cup chicken broth
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Flour tortillas for serving
• Optional toppings: shredded cheese, sour cream, guacamole, fresh cilantro

Instructions:

1. Add the sliced chicken, bell peppers, and onion to the slow cooker.
2. In a bowl, whisk together the pumpkin puree, chicken broth, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Pour the pumpkin mixture over the chicken and vegetables in the slow cooker.
4. Stir to ensure everything is well-coated with the sauce.
5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and the vegetables are tender.
6. Serve the pumpkin chicken fajitas in warm flour tortillas with your favorite toppings.

29. Slow Cooker Pumpkin Lentil Dahl

This pumpkin lentil dahl is a comforting and nutritious dish inspired by Indian cuisine. The combination of lentils, pumpkin, and spices creates a rich and flavorful meal.

Ingredients:

• 1 cup red lentils, rinsed
• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can coconut milk
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice or naan bread (for serving)

Instructions:

1. Add the rinsed red lentils, chopped onion, minced garlic, and minced ginger to the slow cooker.
2. Pour in the vegetable broth, pumpkin puree, and coconut milk.
3. Stir in the curry powder, ground cumin, ground coriander, ground turmeric, chili powder, salt, and pepper.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the mixture is thick and creamy.
5. Season with additional salt and pepper if needed.
6. Serve hot, garnished with chopped fresh cilantro, over cooked basmati rice or with naan bread.

30. Slow Cooker Pumpkin Pecan French Toast Casserole

This pumpkin pecan French toast casserole is a decadent and delicious breakfast or brunch dish. The pumpkin and spices add a festive touch to the classic French toast.

Ingredients:

• 1 loaf of French bread, cut into 1-inch cubes
• 1 (15 oz) can pumpkin puree
• 8 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup chopped pecans
• Maple syrup for serving

Instructions:

1. Lightly grease the inside of the slow cooker with non-stick cooking spray.
2. Place the cubed French bread in the slow cooker.
3. In a large bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, brown sugar, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.
4. Pour the pumpkin mixture over the bread cubes, pressing down gently to ensure all the bread is soaked.
5. Sprinkle the chopped pecans over the top.
6. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the casserole is set and a knife inserted into the center comes out clean.
7. Serve warm with maple syrup.

As the days grow shorter and the nights cooler, there’s no better way to embrace the cozy essence of autumn than by indulging in these delightful pumpkin recipes. With the convenience of a slow cooker, you can effortlessly bring the rich, comforting flavors of pumpkin into your home, filling it with warmth and delicious aromas. Whether you’re hosting a fall gathering, preparing a family meal, or simply treating yourself to some seasonal goodness, these 30 slow cooker pumpkin recipes offer something for everyone. So, go ahead and savor the season, one scrumptious pumpkin dish at a time. Happy cooking!