Sausage Stuffed Pumpkin

Slow Cooker Sausage Stuffed PumpkinThe season is brimming with pumpkin everything … from coffee to creamers to pies, cookies and more. While I love pumpkin spice lattes and enjoy too many pumpkin cookies, I determined to feature pumpkin in a main dish. And better yet, I wanted to do it in a slow cooker! The result was delicious and healthful Slow Cooker Sausage Stuffed Pumpkin.

The first step in Slow Cooker Sausage Stuffed Pumpkin is to slice the top off of a pie pumpkin. Place it in your slow cooker first. Be sure to cut the top of the pumpkin about 1-2 inches shorter than the top of the slow cooker.You will need one large pie pumpkin. The first step is to thoroughly wash the pumpkin. Then, place it in your slow cooker and make a mark on the pumpkin, about two inches below the top of the slow cooker bowl. That’s your cutting guide. Using a sharp knife, slice the top from your pumpkin. Remove the insides and seeds. (Save seeds to make a tasty snack!) You’re left with a pumpkin ‘bowl’ and the top, which you’ll also cook. We don’t want to waste a single scoop of that delicious, nutrient-dense pumpkin!

Slow Cooker Sausage Stuffed Pumpkin: brown 1 lb. of ground pork sausage and drain. In a saucepan bring 1 cup of water and 1 cup of wild rice to a boil. Boil for two minutes. Add remaining ingredients and stir to combine.Brown a pound of ground pork sausage and drain. I use Jimmy Dean HOT pork sausage — it’s the brand we love.

Prepare wild rice, like Lundgren WildBlend Rice. Mix 1-1/2 cups of water and 1 cup of rice in a saucepan. Bring to a boil and continue boiling for two minutes. Then pour rice and water into a bowl and combine with the other ingredients: sausage, parsley, nutmeg, pumpkin spice, and real maple syrup. Salt and pepper to taste.

Slow Cooker Sausage Stuffed Pumpkin: Place pie pumpkin in slow cooker, then pour sausage "stuffing" mixture into the pie pumpkinPlace your pumpkin and its lid in the slow cooker. Add water to the bowl of the slow cooker. The pumpkin should be sitting in about two inches of water. Pour the sausage “stuffing” mixture into the pumpkin. Top it off with 1/2 cup of heavy cream. Do not stir.

Slow Cooker Sausage Stuffed Pumpkin Place the lid on the slow cooker and set to cook on high for 4 hours.

Hamilton Beach Slow Cooker is perfect for making Sausage Stuffed PumpkinI made this recipe using the Set ‘n Forget® 6 Qt. Programmable Slow Cooker With Spoon/Lid, which the kind folks at Hamilton Beach were kind enough to provide. I happened to be outside at the four hour mark. No worries! The slow cooker automatically switched to WARM when the preset cook time was up. The other great feature? It has a probe attachment. If I want to cook a roast, I insert the probe (through a hole in the lid) into the meat. I then program the slow cooker to the desired temperature. When the meat’s internal temperature meets my setting, cook time stops and the slow cooker switches to warm, ensuring a perfectly done pot roast. It’s a wonderful, worry-free kitchen tool that I highly recommend. The ceramic bowl is heavy and well-made, yet the cooker itself is lightweight. The stainless steel gives it a sleek look. Christmas is coming, you know. Add it to your wish list!

Slow Cooker Sausage Stuffed Pumpkin: cook for 4 hours on high in a Hamilton Beach slow cooker.The pumpkin filling had an abundance of liquid at the start of cooking, but after four hours the rice was perfectly done and the stuffing had a delicious, creamy texture. The pumpkin was tender, too.

Slow Cooker Sausage Stuffed PumpkinTransfer pumpkin to a serving platter. Then scoop onto individual plates. Be sure to scrape the spoon down the interior so you get lots of tasty pumpkin mixed in with the sausage rice stuffing.

The recipe for Slow Cooker Sausage Stuffed Rice is below, along with an opportunity for YOU to win a  Set ‘n Forget® 6 Qt. Programmable Slow Cooker With Spoon/Lid. Hamilton Beach provided product for this review and giveaway. All opinions expressed here are my own.

Slow Cooker Sausage Stuffed Pumpkin
 
Ingredients
  • 1 large pie pumpkin
  • 1 lb. ground pork sausage, browned and drained
  • 1 cup Lundberg WildBlend Rice
  • 2 Tablespoons real maple syrup
  • 1 Tablespoon chopped fresh parsley
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon nutmeg
  • ½ cup heavy cream
  • Salt and pepper to taste
  • Water
Instructions
  1. Thoroughly wash the pumpkin, then place it inside the slow cooker. Mark the pumpkin about two inches below the top of the slow cooker bowl. Using a sharp knife on a cutting board, slice the top off the pumpkin at that mark.
  2. Remove pumpkin contents and seeds. Save for dried pumpkin seeds or discard. Place pie pumpkin back into slow cooker. Pour water into the slow cooker, but not into the pumpkin, so water reaches about two inches up the outside of the pumpkin.
  3. Brown a pound of pork sausage and drain.
  4. Prepare Lundberg WildBlend Rice according to first step on package: in saucepan, combine 1-1/2 cups water and 1 cup rice. Bring to a boil. Boil for two minutes and remove from stove. Pour contents into a bowl.
  5. Combine sausage, maple syrup, parsley, spices, and salt and pepper in the bowl with rice.
  6. Pour this stuffing mixture into the pumpkin.
  7. Top off with ½ cup heavy cream. Do not stir. Place pumpkin top beside the pumpkin and place lid on slow cooker. Set to cook on high for four hours.
  8. When cook time is complete, transfer pumpkin and top to serving platter. Spoon sausage mixture onto individual plates, being sure to scoop down the inside to get lots of soft, sweet pumpkin in your scoop.
Hamilton Beach Slow Cooker Giveaway

 

 

 

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42 Comments

  • comment-avatar
    Robyn October 13, 2014 (7:38 am)

    Jen,
    You come up with some tasty looking recipes and great crock pot ideas. J and I got our sister-in-law a crock pot like this for Christmas last year. She loves it!

  • comment-avatar
    Sue Dally October 13, 2014 (7:47 am)

    Gonna pop it in the slow cooker in a few minutes!! I think that washing the pumpkin thoroughly should be a consideration too-cantaloupes aren’t the only veg that can carry some bad stuff.

    • comment-avatar
      Jennifer Kiko October 13, 2014 (10:46 am)

      Sue, you are absolutely right — definitely wash it before putting that pumpkin in the slow cooker. In fact, I’m going to add that to the instructions. Thanks for the reminder!

      • comment-avatar
        Sue Dally October 13, 2014 (3:26 pm)

        I must need a new crockpot-the smallest pumpkin was a really tight fit. DH has been sniffing the pot all afternoon-I substituted Don’s Italian sausage, a beautiful brown rice mixture I had on hand, and half & half-no cream in the fridge.

  • comment-avatar
    Megan Shimek October 13, 2014 (7:57 am)

    How old is my slow cooker. Hah, let’s just say, my parents bought it shortly after I was born and I’m 23.

  • comment-avatar
    Lisa Brown October 13, 2014 (8:47 am)

    My current one is old, but still going; I use it here and there, depending on my schedule.

  • comment-avatar
    Susan Christy October 13, 2014 (10:09 am)

    It’s got a turquoise insert that weighs a TON, and has orange and turquoise flowers on it outside, so that should tell you it’s old! I think I got it for a wedding present in 1989, but it might have been an anniversary present in 1990. It’s embarrassing to take it anywhere.

  • comment-avatar
    manda October 13, 2014 (10:55 am)

    Not sure… it is my husband’s from before we were married. I would love to replace it!

  • comment-avatar
    Aline October 13, 2014 (1:08 pm)

    I would love a new slow cooker! I have no idea the age of my current one, but I would love one that actually works. (And shuts off at the correct temperature?!? Awesome.)

  • comment-avatar
    Deanne Kissinger October 13, 2014 (1:10 pm)

    Unfortunately I don’t own a slow cooker! I used to have one and then I lived abroad for 12 years and it wouldn’t work over there. I’ve been searching for the best one since I got back to the US, just haven’t ‘pulled the plug’ and got one! 🙂

  • comment-avatar
    Margot C October 13, 2014 (3:52 pm)

    I don’t even want to think about how old it is; certainly more than 7 years old since we had it in our old house! It has a hot spot in it that I always have to put an onion or something against or things can get over-cooked. That’s embarrassing, I know!

  • comment-avatar
    wendy rozema October 13, 2014 (5:37 pm)

    I currently don’t have a slow cooker, so I’d LOVE to win this!!

  • comment-avatar
    rebekah October 13, 2014 (6:19 pm)

    I believe ours is 9 years old. Getting ready to fill it with a roast so we can have drip beef sandwiches for supper tomorrow night!

  • comment-avatar
    ET Pruitt October 13, 2014 (9:34 pm)

    My slow cooker is at least 10 years old.

  • comment-avatar
    Vicki October 14, 2014 (5:48 am)

    My slow cooker was a bridal shower gift and it is almost 30 years old. Yikes!!

  • comment-avatar
    Margie Herrington October 14, 2014 (6:14 am)

    Twenty fives years old makes an auto a classic. I may own a classice crock pot. My slow cooker is 70’s orange with a plexiglass lid fabricated by the local lumber yard. I use it frequently, but I would love the features of the Set and Forget.

  • comment-avatar
    Sarah October 14, 2014 (7:44 am)

    I don’t even have one!

  • comment-avatar
    MAC October 14, 2014 (8:02 am)

    OLD!

  • comment-avatar
    Jenny October 14, 2014 (9:36 am)

    I love this idea. Wild rice is my favorite and I don’t use it often enough. I have never thought of cooking a pumpkin in a slow cooker, but this is brilliant. This would be fantastic to serve for Thanksgiving as a side dish with Elk sausage.

    I bought my slow cooker when I moved away from home, when I was 18…nearly 15 years ago. The knob broke off about 6 years ago, and it has three settings… Off, Really High, Blisteringly Burning High. I have to watch it like a hawk. A new slow cooker would be such a blessing with our new little addition showing up any day now.

  • comment-avatar
    Buckeyemom October 14, 2014 (9:37 am)

    This recipe looks delicious! It would be amazing to have an auto thermometer in a crock pot. I think I need one!! 🙂

  • comment-avatar
    Jenny October 14, 2014 (9:39 am)

    I meant to tell you as well that I LOVE the new theme of your blog… So clean and bright!!

  • comment-avatar
    Becky October 14, 2014 (10:01 am)

    I loved the pumpkin waffles you created, so I’m sure I’ll love this pumpkin recipe, too!

  • comment-avatar
    christina October 14, 2014 (10:35 am)

    Would love to win. It’s at least 10 years old.

  • comment-avatar
    Sue Henderson October 14, 2014 (10:57 am)

    my slow cooker came to me when my mother-in-law moved to the nursing home. I would guess it to be twelve years old? Gets lots of use in the winter months!

  • comment-avatar
    Sally A. October 14, 2014 (11:15 am)

    This is amazing. My crockpot has to be about 10 years old. I didn’t even know they had such a thing as this! PS: Love your recipes too.

  • comment-avatar
    Sally A. October 14, 2014 (11:41 am)

    PSS: Is it easy to clean, even with the meat probe?

    • comment-avatar
      Jennifer October 14, 2014 (11:46 am)

      Absolutely easy to clean. Just a tiny little hole in the lid for the probe, and it wipes right off, much like a real meat thermometer. I love it!

  • comment-avatar
    Cassandra Nicholas October 14, 2014 (1:28 pm)

    I have two. My big one is almost ten years old, and it needs replaced! I use it too often, and I used to burn things in it because it doesn’t have a timer. Burnt food and harsh washing damaged my crock.
    The smaller one has become my main crock pot, and I’ve had it for probably three years this Christmas.

  • comment-avatar
    Mita October 14, 2014 (7:22 pm)

    I do not have one, would like to win, thanks for the chance.

  • comment-avatar
    Eloquence October 14, 2014 (8:04 pm)

    I don’t have one. 🙁

  • comment-avatar
    Harmony B October 14, 2014 (8:40 pm)

    Mine is about 7 years old

  • comment-avatar
    Jennifer October 14, 2014 (9:16 pm)

    21 years. Would be nice to have a slow cooker with a real seal on the lid.

  • comment-avatar
    Nanny! October 14, 2014 (10:09 pm)

    I recently pitched the oldest one it no longer looked sanitary!!!! The new one is about 10 years old but no fancy gadgets on it! Was this a Manfull pumpkin??? I hear they are the best!

  • comment-avatar
    HS October 14, 2014 (11:32 pm)

    My slow cooker is at least five years old, I got it from my mum.

  • comment-avatar
    cindy jones October 15, 2014 (10:34 am)

    My slow cooker is about 15 yrs old and only has one handle, a few nicks and dings but i still give it a workout.

  • comment-avatar
    Nancy October 15, 2014 (2:08 pm)

    My first crock pot is 32 years old…a wedding gift…and still works great! My current crock pot is probably 15 years old, but isn’t programmable, so I’m ready for an update!

  • comment-avatar
    Pudyqat October 15, 2014 (7:24 pm)

    I got it when I got married, so about 16 years old! I need a programmable one!

  • comment-avatar
    Robin October 15, 2014 (9:39 pm)

    7 yrs old …. need a new one!!

  • comment-avatar
    Karen D October 16, 2014 (2:10 pm)

    Not sure, got it at the thrift shop, but it is an older one that doesn’t really get hot enough for cooking proteins.

  • comment-avatar
    Lilyana Cruz October 16, 2014 (3:34 pm)

    my favorite is chicken in green sauce with potatoes and rice

  • comment-avatar
    David October 16, 2014 (4:43 pm)

    Our current slow cooker is seven or eight years old. It isn’t pretty, but it gets the job done.

  • comment-avatar
    Sally A. October 19, 2014 (9:58 pm)

    I am feel so excited and fortunate to have won the slow cooker. I’m especially excited because of the programmable timer and meat probe – I’m not that great at cooking roasts or chickens in the crock pot. My family is thrilled. Thank you and Hamilton Beach for this great gift.