We are full to the brim with Halloween fun! Recovering from our candy overdose. I think I ate my weight in peanut butter cups! Today’s recipe was truly a slow cooker experiment. I always have small pie pumpkins hanging around after Halloween. Every year I end up roasting a few and freezing the puree for Thanksgiving. This year I decided to make a meal out of one using my slow cooker.  I cut the pumpkin in half,  to use the other for making puree. If your slow cooker is big enough, you can gut the pumpkin and use it whole. I used quick cook stuffing and added some tasty things. You can mix anything you like to the stuffing. I just used what I had on hand, but I think ground sausage would be a great addition.  The pumpkin and stuffing made a great combination!

Slow Cooker Stuffed Pumpkin

Ingredients

1 pie pumpkin gutted, cleaned and halved if you like

1  box quick cook chicken flavored stuffing, cooked per box instructions makes about 4-6 cups

1/4 cup currants or raisins

1 Tablespoon curry powder

1 teaspoon minced onion, dried

1/4 cup water for bottom of slow cooker

Directions

Pour water in slow cooker. Place a layer of aluminum foil on the bottom of the slow cooker. Place hollowed out pumpkin on top of foil. Mix remaining ingredients with stuffing and spoon stuffing mixture into the pumpkin. Cover pumpkin with a piece of foil. Put lid on slow cooker and cook on HIGH 3 hours until the pumpkin is very tender.