Easy Pumpkin Sloppy Joes
Stirring canned pumpkin into sloppy joe meat may seem strange, but everyone is delightfully surprised by these. Add cloves, nutmeg and chili powder for extra oomph, then plunk dill slices on top. —Donna Musser, Pearl City, Illinois
Total TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts1 sandwich: 380 calories, 15g fat (6g saturated fat), 70mg cholesterol, 925mg sodium, 35g carbohydrate (13g sugars, 3g fiber), 25g protein.
Originally published as Pumpkin Sloppy Joes in Country Woman September/October 1999
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