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Donna Musser of Pearl City, Illinois shares her “vine” version of an old standby-sloppy joes made with pumpkin! She adds cloves, nutmeg and chili powder for extra zest and suggests serving with dill pickle slices on the side.
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 sandwich equals 350 calories, 11 g fat (4 g saturated fat), 56 mg cholesterol, 730 mg sodium, 36 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
Originally published as Pumpkin Sloppy Joes in Cooking for 2 Fall 2007, p19
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Reviewed on Oct. 16, 2011 by ms.gypsy
I didn't have rolls so I called it chili and it's still really, really good.
Reviewed on Oct. 21, 2010 by Twtlbug
Loved this recipe! The pumpkin gives a nice flavor and texture!
Reviewed on Oct. 19, 2010 by joepeg21
Suprisingly good! I tripled the recipe to feed 6, but left the pumpkin at 2/3 cup. I was hesitant to increase it since this was my first time making it, but I'll bump it up a bit each time I make it again. I also added a bit more chili powder to give a little more punch. My kids ate it right up and weren't mortified when I told them there was pumpkin in it (after they finished)! This one's a keeper!
Reviewed on Nov. 23, 2008 by muffbear74
We liked the taste and the texture. A nice change of pace from regular sloppy joes.
Reviewed on Oct. 15, 2008 by pete names
Great gluten free recipe conversion - use GF catsup and serve over mashed potatoes. We use ground turkey for even lower fat. With all the seasoning you don't miss the hamburger. We've made this two weeks in a row. It's really good.
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