From Donna Musser of Pearl City, Illinois comes a vine version of an old standby - sloppy joes made with pumpkin! She also sprinkles cloves, nutmeg and chili powder into the mix while it cools for extra zest. "The sandwiches taste good with dill pickle slices on the side," she points out.
- 2 pounds ground beef
- 1 medium onion, finely chopped
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon pepper
- 1 cup ketchup
- 1/2 cup tomato juice
- 1 can (15 ounces) pumpkin
- 8 hamburger buns, split
In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in seasonings, ketchup and tomato juice; bring to a boil. Stir in pumpkin. Reduce heat; simmer, covered, to allow flavors to blend, about 15 minutes. Serve on buns.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 8 servings.
Originally published as Pumpkin Sloppy Joes in Country Woman September/October 1999, p40
Reviews for Easy Pumpkin Sloppy Joes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review