Slow Cooker Sausage Stuffed Pumpkin
  • 1 large pie pumpkin, washed
  • 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 shredded Cabot Alpine Cheddar Cheese
  • ½ cup heavy cream
  • Salt and pepper to taste
  • Water
  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, cheddar cheese, 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.
Recipe by Farmgirl Follies | Jennifer Kiko at