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Pumpkin Sloppy Joes

A fall-inspired twist for a hearty staple.

October 10, 2016

Pumpkin isn’t just for baking. Easily made on the stovetop, this twist on an old standby is savory with a touch of sweet.

Serves four to five people. 


  • 1 pound lean ground chicken, turkey or beef
  • 1/2 cup finely chopped onion
  • 3 teaspoons chili powder, or to taste
  • 1 large clove garlic, minced
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 small (8-ounce) tomato sauce
  • 2 tablespoons sundried tomato paste, or regular tomato paste
  • 1 tablespoon (packed) brown sugar
  • 2 tablespoons country-style Dijon mustard
  • 1/2 teaspoon kosher salt


  1. In a large skillet, cook meat with onion and chili powder over medium-high heat until meat is no longer pink, six to eight minutes.
  2. Stir in garlic and cook until fragrant, about one minute.
  3. Stir in pumpkin, tomato sauce, tomato paste, brown sugar and mustard.
  4. Reduce heat and simmer to allow flavors to blend, about five to 10 minutes.
  5. Taste, adjust seasonings, and add salt to taste.
  6. Serve on buns, topped with pepper jack or your favorite cheese, lettuce and any of your favorite sloppy joe garnishes. They are great with sweet potato fries.


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