Pumpkin casserole in a slow cooker: recipes with photos

Pumpkin is called the “golden” vegetable and not only because of its catchy color, but also because of the large number of necessary substances that are included in its composition. Pumpkin can be used to prepare delicious, simple and healthy dishes. One of these options is pumpkin casserole in a slow cooker, although there are various recipes with photos with the addition of fruits, other vegetables, cereals and even meat.

The usual recipe for pumpkin casserole in the Polaris multicooker

Even the most ordinary pumpkin casserole recipe will amuse you with its special tender taste and smell. You can vary your baked goods with dried and fresh fruits, nuts or frozen berries.

400 g pure pumpkin;
4 tbsp. spoons of semolina;
1 raw egg;
Art. spoon of butter (drain);
to taste: salt, cinnamon, vanilla.

First you need to boil the pumpkin; to do this, cut it into pieces, place it in a multicooker bowl, pour in water so that the liquid completely covers the pumpkin. Start the “Steam” or “Soup” program for 20 minutes.

After the water is drained, the pumpkin is transferred to a sieve to free the vegetable from excess water. And once the pumpkin has cooled, put it in a bowl and grind it with a blender to puree, then beat in the yolk and stir well.

Add cereal and all the spices to the resulting mass, add sugar to taste, and mix everything thoroughly again.

Beat the remaining protein with salt until stiff peaks form and carefully combine with the main mass.

So that the finished casserole can be simply removed from the bowl, the container is covered with parchment, previously greased with melted butter.

Now pour the dough, level it with a spatula and cook for 40 minutes in the “Baking” program and 20 minutes after the main cooking in the “Heating” mode.

The casserole is served with sour cream, jam or preserves.

Apple and pumpkin casserole in a Panasonic multicooker

Despite all the benefits of pumpkin, not everyone loves this vegetable. But experienced housewives will always be able to find recipes (with photos) for dishes that will appeal to all family members. We offer a version of pumpkin and apple casserole in a Panasonic multicooker.

1 kg pumpkin;
4 sweet apples;
120 g semolina;
130 g sugar;
a pinch of salt;
200 ml sour cream;
3 testicles;
250 ml milk;
a pinch of salt.

Semolina is poured with milk and left for half an hour so that the cereal can swell.

The pumpkin pulp is crushed on a grater, poured into the bowl of an electrical appliance, a piece of butter is added and cooked according to the “Stew” program for 30 minutes.

The apples are peeled and seeded, crushed with a grater and placed on the pumpkin, cooked for another 10 minutes.

Afterwards, open the lid slightly and give the ingredients time to cool.

Beat the whites together with salt until stiff peaks form, and grind the yolks with sweet sand.

Then a mixture of whipped yolks, pumpkin and apples is poured into the swollen semolina; the egg mixture is also carefully added and mixed until smooth.

Place the dough into a greased multicooker bowl, level it out and bake according to the “Baking” program for 40 minutes.

Cottage cheese and pumpkin casserole with Redmond multicooker

The casserole cooked in the Redmond multicooker can be served with any jam, whipped cream or sour cream.

400 g of cottage cheese;
250 g pumpkin;
75 ml milk;
2 testicles;
3 tbsp. spoons of semolina;
vanilla bag;
3 tbsp. spoons of sweet sand.

Pour a glass of water into the multicooker bowl, place a basket for steamed dishes, place pieces of pumpkin in it, and run the device for 15 minutes on the “Steam” program.
After the signal, all steamed pieces are transferred to a blender container and crushed to a puree.
Also, using a blender, combine the cottage cheese with milk and beat the eggs with sugar and vanilla separately.
Combine the curd mass, egg and vegetable puree, add semolina and mix until smooth.
The oiled bowl of the device is filled with curd dough, set to the “Baking” program and baked for 30 minutes.

Pumpkin casserole with orange in a slow cooker

If you don't like pumpkin, then you simply don't understand all the secrets of making it. Now there are a huge number of options for how quickly and deliciously you can prepare this much-needed vegetable.

400 g pumpkin;
1 ripe orange;
120 g sugar;
1⁄2 teaspoon of soda;
200 grams of semolina;
2 testicles;
175 g drained butter;
vanilla to taste.

Pumpkin is peeled, seeds removed and cut into pieces of any thickness.
Pour the chopped vegetable into a bowl, add water and steam the pumpkin in the “Soup” or “Cooking” mode for 15 minutes.
Once the pumpkin has become soft, the water is drained, and the pieces of the vegetable are ground to a puree with a blender or simply mashed with a masher.
Add orange zest to the vegetable puree and mix.
Then add butter, add cereal and stir until smooth.
Separately shake the eggs with the sweetener and add them together with the soda to the total mass, mix everything thoroughly again and put the dough into the multicooker bowl.
Prepare the casserole according to the “Baking” program for 40 minutes, give the finished dessert time to brew and only later remove it from the bowl.

Casserole with pumpkin and carrots for kids

A casserole of pumpkin and carrots in a slow cooker is not only tasty, but also healthy. It can be given to children starting from the age of one; this dish is especially useful for children with vision problems.

300 g pumpkin;
1 carrot;
2 tbsp. spoons of sugar;
1 testicle;
120 ml milk;
2 tbsp. spoons of semolina;
vanilla (cinnamon) to taste;
a pinch of salt.

Carrots and pumpkin are grated, poured into a bowl, poured with a milk drink and the ingredients are cooked in the “Cooking” mode until the milk boils away and the vegetables become soft.
Using a mixer, beat eggs with sweet sand, salt and vanilla, then add semolina and lay out the pumpkin-carrot mixture, mix.
The purchased dough is sent into the greased bowl of the device and cooked according to the “Baking” program for 50 minutes.

You see, you can cook many tasty and healthy dishes from pumpkin in a slow cooker. The amount of ingredients can be varied at your own discretion.

Cottage cheese-pumpkin casserole in a slow cooker

Ingredients

Cottage cheese (5%) – 500 g

Semolina – 80 g

Baking powder – 1 tsp.

Vanilla sugar – 1 tsp.

Butter (for greasing the bowl) – 1-2 tbsp.

183 kcal
1 hour 50 minutes
1 hour 50 minutes

Photo of the finished dish

Step-by-step recipe with photos

If your family loves cottage cheese and pumpkin, then I advise you to prepare a cottage cheese-pumpkin casserole from these products. The casserole is quite simple to prepare; the ingredients for making it are not difficult to purchase.

Well, anyway, let's start making cottage cheese casserole with pumpkin. We will not cook in the oven, but in a Redmond multicooker - 250 (bowl - 4 liters).

Wash the pumpkin, peel it, cut it into pieces and grate it on a grater: small or large, you can cut it into small pieces. Who likes it more?

Combine the eggs with sugar and beat lightly with a mixer.

Add cottage cheese to the whipped mixture and stir.

Now add grated pumpkin, semolina and sour cream. Stir.

Add vanilla and baking powder and mix again. A thick mass comes out.

Grease the multi-cooker bowl with oil and sprinkle with semolina. Place the prepared mixture into it. Turn on the “Baking” program for an hour. After the multicooker signal about the end of the program, check the readiness of the casserole with a dry skewer. If necessary, continue baking for another 15-20 minutes. Mine baked for 1 hour 20 minutes. Turn off the multicooker and leave the casserole in it until it cools completely. Then we take it out using a steaming container.

But if, like me, you like the other side of the casserole to be golden brown, then after checking for a dry skewer, take out the casserole using a steamer container, carefully place the “unburnt” side on the bottom of the bowl and continue baking for another 15 minutes. Then Turn off the multicooker and leave the casserole in it until it cools completely.

The cottage cheese and pumpkin casserole prepared in a slow cooker was a success. Serve the casserole with sour cream, honey or jam.

Pumpkin casserole in a slow cooker

There are many necessary products in the world from which they make amazing dietary or nutritious dishes for the daily or special menu, and with the advent of various smart technologies, cooking them has become much easier, especially if kitchen appliances perform all functions virtually without the help of others. We are now pleased to present this particular recipe to your attention, and this dish is called pumpkin casserole in a slow cooker !

Ingredients for making pumpkin casserole in a slow cooker

Pumpkin 500 gr
Sugar 2 tablespoons
Drink 1/2 cup
A pinch of salt
Chicken eggs 2 pieces
Semolina 1.5 cups
Baking powder for dough 2 teaspoons
Raisins 150 g or to taste
Butter 5–10 g
Sweet powder according to desire and taste

Products won't fit? Choose a similar recipe from the rest!

Inventory:

Kitchen scale, glass (capacity 250 ml), kitchen scale, tablespoon, teaspoon, colander, paper kitchen towels, kitchen knife, cutting board, bowl, deep bowl, mixer, multicooker with steamer basket, sieve with small net, wide kitchen spatula, huge flat dish, portion plate.

Making pumpkin casserole in a slow cooker:

Step 1: prepare the raisins.

Step 2: prepare the pumpkin and other ingredients.

Step 3: Prepare the casserole mixture.

Step 4: prepare pumpkin casserole in a slow cooker.

Step 5: Serve the pumpkin casserole in the slow cooker.

Tips for the recipe:

– if you like the sweetest dessert dishes, increase the amount of sweet sand by another 2-3 tablespoons;

– some housewives add chopped nuts to the semolina-pumpkin dough, and other equally tasty crushed dried fruits, vanilla sugar, cinnamon or ginger. Each of these ingredients individually gives baked goods their own pleasant taste and smell;

– a candidate for butter is vegetable oil or any other fat, for example, margarine;

– this dish was prepared in a multicooker brand “Phillips 7044”, with a bowl size of 5 liters, power 860 W, but the properties of the casserole do not depend on the manufacturer or model, the main thing is that your kitchen device performs the “Baking” or “Roasting” function when heating at 180 degrees Celsius.

10 brightest pumpkin casseroles with cottage cheese, semolina, apples, chicken and more

These savory and fragrant dishes can be prepared for breakfast, lunch and dinner.

1. Pumpkin casserole with semolina

Ingredients

500 g pumpkin pulp;
300 ml milk;
3 testicles;
100–150 g sugar;
a pinch of salt;
70 g semolina;
little vegetable oil;
sweet powder - optional.

Manufacturing

Cut the pumpkin into small pieces, place in a saucepan and cover with milk. Cook for 20–30 minutes until the vegetable becomes soft.

Separate the yolks from the whites. Whisk the yolks and sugar. Add salt to the whites and use a mixer to turn them into a fluffy foam.

Puree the pumpkin in a blender. Add semolina and yolks with sugar and stir thoroughly. When the mixture has cooled slightly, add the whipped whites and stir gently.

Grease a baking dish with oil and spread the pumpkin mixture over it. Place in an oven preheated to 180°C for approximately 30 minutes. The finished casserole should be covered with a golden crust.

Cool the dish completely for several hours. Before serving, you can sprinkle the casserole with sweet powder.

2. Layered pumpkin casserole with cottage cheese and semolina

Ingredients

500 g pumpkin pulp;
2 testicles;
100–150 g sugar;
vanillin - to taste;
4 tablespoons of semolina;
300 g cottage cheese;
little butter.

Manufacturing

Cut the pumpkin into small pieces, place in a mold and bake at 200°C for 20–30 minutes until soft. Cool and puree with a blender or masher.

Add 1 egg, 50–75 g of sugar, vanillin and 2 tablespoons of semolina to the pumpkin and stir thoroughly.

Grind or beat with a blender the cottage cheese, egg, vanillin and the remaining sugar and semolina.

Grease a baking dish with oil. Place pumpkin puree and cottage cheese into the pan in layers, carefully leveling them with a spatula. Bake at 180°C for 45–50 minutes.

Cool the casserole before carving.

3. Pumpkin casserole with rice and dried fruits

Ingredients

200 g white rice;
500 ml milk;
150–200 g of all dried fruits;
50 g butter + a little for greasing;
2 tablespoons sugar;
4 testicles;
3 tablespoons sour cream;
500 g pumpkin pulp;
1 tablespoon flour;
honey - optional.

Manufacturing

Pour milk over rice and cook, stirring, until half cooked. Meanwhile, soak the dried fruits in boiling water.

Using a mixer, turn the softened butter and sugar into a homogeneous mass. Add one egg at a time and beat with a mixer. Add sour cream and stir.

Place the cooled rice into the egg mixture and carefully combine. Add grated pumpkin and dried fruits and stir well.

Grease a baking dish with butter and sprinkle with flour. Distribute the pumpkin mixture into the mold and place in an oven preheated to 200 °C for about an hour.

Before cutting, cool the casserole and drizzle with honey if desired.

4. Pumpkin casserole with apples and semolina

Ingredients

300 g pumpkin pulp;
2 apples;
2 testicles;
50–100 g sugar;
25 g butter;
6 tablespoons of semolina;
little vegetable oil.

Manufacturing

Cut the pumpkin into small pieces, place in a saucepan and cover with water. Cook for 20–30 minutes until soft. Drain the water and puree the vegetable with a masher or blender.

Peel the apples, grate them on a large grater and combine with the pumpkin. Add eggs, sugar and melted butter and stir thoroughly. Add the semolina, stir again and leave for 20 minutes for the cereal to swell.

Cover the pan with parchment and grease it with vegetable oil. Place the pumpkin mixture there, smooth it out and bake at 180°C for about 40 minutes.

5. Pumpkin casserole with prunes and raisins

Ingredients

50 g prunes;
50 g raisins;
600 g pumpkin pulp;
little butter;
1 testicle;
300 ml low-fat cream;
2 teaspoons sugar;
a pinch of salt.

Manufacturing

Pour boiling water over prunes and raisins. Cut the pumpkin into medium thin slices. Place the pumpkin in a saucepan, cover 100% with water and cook for 7–10 minutes until half cooked. Place in a colander to drain the liquid.

Grease a baking dish with oil. Cut the prunes into small cubes. Place the pumpkin in the mold and sprinkle it with dried fruits.

Beat the egg with a fork, add cream, sugar and salt and stir well. Pour the egg mixture over the pumpkin and place in an oven preheated to 200°C for 30 minutes. Cool the casserole slightly before carving.

6. Pumpkin casserole with rice and carrots

Ingredients

250 g white rice;
2 testicles;
3 tablespoons sugar;
vanillin - to taste;
½ teaspoon salt;
300 g pumpkin pulp;
250 g carrots;
70 g butter + a little for greasing;
150 ml heavy cream;
150 ml milk.

Manufacturing

Boil the rice until half cooked and cool. Beat the eggs with sugar, vanilla and salt. Add pumpkin and carrots, grated on a large grater, rice, melted butter, cream and milk. Stir the mixture thoroughly.

Line the pan with parchment and grease with butter. Place the prepared mixture there and smooth it out. Bake for 35–40 minutes at 200°C. The dish can be served hot or cooled.

7. Pumpkin casserole with cottage cheese and dried apricots without eggs

Ingredients

200 g pumpkin pulp;
100 g dried apricots;
600 g cottage cheese;
sugar - to taste;
1 teaspoon turmeric;
grated orange zest - to taste;
1 tablespoon cornstarch;
little butter.

Manufacturing

Cut the pumpkin into small cubes, throw it into the pan and cover with water. Cook for 20–30 minutes until soft. Drain in a colander to drain excess liquid.

While the pumpkin is cooking, soak the dried apricots in boiling water. Then drain the water and cut the dried fruits into small cubes.

Place the curd, sugar, turmeric, orange zest and starch in a bowl and mix into a smooth paste with a mixer. Add pumpkin and dried apricots and stir.

Grease the mold with oil, place the curd mixture there and smooth it out. Cover with foil and bake for 20 minutes at 180°C. Then remove the foil and let the casserole brown. Cool before carving.

8. Cottage cheese casserole with poppy seeds in pumpkin

Ingredients

1 small pumpkin;
sugar - to taste;
200 g cottage cheese;
2 testicles;
vanillin - to taste;
1 tablespoon of confectionery poppy seeds.

Manufacturing

Wash the pumpkin, cut off the top and remove the seeds. Place sugar inside and rub the pumpkin pulp with it. Mix cottage cheese, eggs, vanillin, sugar and poppy seeds.

Fill the pumpkin with the curd mixture and close with the cut off top. Place the dough in a mold and bake in an oven preheated to 180°C for an hour. Cool before carving.

9. Pumpkin Casserole with Chicken and Cheese

Ingredients

700 g pumpkin pulp;
150 g hard cheese;
3 tablespoons sour cream;
500 g chicken fillet;
salt - to taste;
ground black pepper - to taste;
seasoning for chicken - to taste;
little butter;
2-3 tablespoons breadcrumbs.

Manufacturing

Grate the pumpkin and cheese on a large grater, place in a bowl and combine with sour cream. Cut the chicken into medium pieces and season with salt and spices.

Grease a baking dish with oil and sprinkle it with breadcrumbs. Spread half of the pumpkin mixture over the bottom, place the chicken on top and cover with the remaining pumpkin. Bake at 200°C for approximately one hour.

10. Pumpkin casserole with tomatoes and cheese

Ingredients

400 g pumpkin pulp;
2–3 tablespoons of vegetable oil;
a few tablespoons of flour;
little butter;
2–3 tablespoons breadcrumbs;
200 g cheese;
2 tomatoes;
2 testicles;
salt - to taste;
4 tablespoons of sour cream;
ground black pepper - to taste;
ground nutmeg - to taste.

Manufacturing

Cut the pumpkin into large slices no more than ½ cm wide. Heat the vegetable oil in a frying pan. Dip the pumpkin pieces in flour and fry until golden brown on all sides.

Grease a baking dish with butter, sprinkle with breadcrumbs and spread the fried pumpkin over the bottom. Cut the cheese into large thin slices and place on the pumpkin. Place thin slices of tomatoes on top.

Whisk the eggs with salt. Add sour cream, pepper and nutmeg or other spices and stir well.

Pour the egg mixture into the casserole and place in an oven preheated to 180°C for 30 minutes.