
9 Reviews
Paula
June 21, 2021
Definitely worth it! Blend the leftovers with chicken stock to make an amazing pumpkin soup!!
Nicky Rovk
May 2, 2021
This dish is amazing , itβs the best of both worlds. Creamy potato and baked pumpkin. We use this as a side sometimes for roast meats or steak or even pulled meat. I have leant to put long folded pieces of foil underneath it to help pull it out . Sometimes (but not very often as we just want to eat it lol ) when I take it out I put some cheese and grill the top .
Halona
January 28, 2019
I finally got to make this. It was really lovely. It didn’t look like the above picture as I had a pumpkin that only fitted after I had cut some of the peel off…this of course caused it to collapse when we tried to get it out. Something to remember – the size of the pumpkin and the size of the slow cooker π
I would also leave off the lid, because when you lift it, the topping comes off with said lid…
Cyn
January 11, 2019
Do u use the teatowel trick because of the cheese

Paulene @ Slow Cooker Central
July 24, 2018
I think so yes, if that’s something you can eat π Or use your normal cheese substitute
Virginia Healey
July 23, 2018
This sounds amazing but Iβm allergic to cheese , would cream friache work in this receipe ?
Linda Alexander
June 22, 2017
This was so good! Going to be a regular recipe
Melissa
May 24, 2016
Is the alfoil and bakers paper neccessary to stop the underside of the pumpkin from burning?
Oit looks amazingly delicious…
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Kerrie Hensel
August 13, 2021
We have made this amazing dish a few times now. Really can’t rate it high enough. Delicious. With left overs I scooped it all out , added some chicken stock , when simmered I blitzed it with a stick blender for soup. Oh my gosh it’s the best. Do try it.