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This is one of my favourite fall recipes, for two reasons: it’s delicious, it’s nutritious, and it helps me use up any extra pumpkin puree I have from making other pumpkin dishes.

It’s also really easy to make!


Pumpkins are a great source of beta carotene, which is a potent antioxidant. They’re also a good source of fiber, as is wild rice. The cranberries (if you’re using fresh) are beneficial for the health of your urinary tract, and add a nice little tang to this lightly sweet dish.



2 cups cooked manoomin (wild rice)*

1 1/2 cups pumpkin or orange squash puree (can be roasted or raw, but don’t use pie filling)

1 cup cranberries, rinsed

1 cup milk or unflavoured dairy alternative

1/4 cup packed dark brown sugar or evaporated cane juice sugar

2 eggs

1 tsp ground cinnamon

1/2 tsp grated or ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger


*If you prefer, you can use long-grain rice instead of wild rice

Optional: chopped nuts


  1. Grease the inside of your slow cooker (butter or coconut oil work best)

  2. Combine cooked rice, pumpkin puree, and cranberries in the slow cooker.

  3. In a separate bowl, whisk together eggs, milk, sugar, and spices until smooth and fully blended. Stir into pumpkin mixture.

  4. Cover and cook on high for 3 hours until pudding is set.

  5. Serve warm, and garnish with optional toppings.