I decided this past summer that I was going to write an ecookbook. I was going to title it “Turkey Schmurkey” and it was going to contain 30 or so vegetarian Thanksgiving recipes that were so good, even the carnivores might not miss the bird – or at least, would be very happy to be served some of these dishes alongside.
I started working on several recipes, and I even got so far as to wrap one up. Yeah. Just one. Turns out that in mid-July, it’s a lot easier to just throw up your hands and go hang out at the beach all day with your sun-obsessed toddler than to slave over a stuffing recipe. At least, for me, that was the case.
You may have guessed by now that this recipe for Slow Cooker Pumpkin Baked Beans is the one. You know, The One. The one completed recipe.
Turns out the pumpkin-and-baked-bean combo was surprisingly welcome in mid-summer, as baked beans always have a place at picnics and the like. But these are no ordinary baked beans, no no no.
By now you’ve surely surmised that these pumpkin baked beans have pumpkin in them. They’ve also got some rich, hearty molasses in them, taking a cue from Boston baked bean recipes. And … psst … pumpkin pie spice. Yep, a little cinnamon, cloves, ginger, even a little nutmeg. Trust me – it totally works.
They’re savory, but on the sweet side of savory, the way a good baked bean outta be. And, depending on how much cayenne you like, a little spicy too.
These baked beans are indeed perfect for the Thanksgiving table. The flavors are spot on, and the beans are hearty fare especially for vegans and vegetarians alike. Plus, they cook up in the slow cooker – one less dinner item to have to fiddle with come dinnertime.
And hey, they might even have you and your guests declaring “Turkey, Schmurkey!” My (undone) job is done.
Slow Cooker Pumpkin Baked Beans
- 4 15-ounce cans great northern beans, drained and rinsed (or 1 pound dry great northern beans, cooked)
- 1 medium yellow onion (diced)
- 1 cup pumpkin puree
- 1/2 cup water
- 1/2 cup molasses
- 1/2 cup dark brown sugar
- 2 teaspoons dry mustard
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- Add all ingredients to a 2-quart or larger slow cooker. Stir gently to combine. Cook on high 5-6 hours or on low 8-10 hours. Taste and add additional salt and pepper if desired. Serve. (Yes, they're that easy!)