Leaves changing. Temperatures dropping. #PumpkinSpiceLatte trending. These are timeless signals of the annual shift away from summer.
Yet, pumpkin spice is more than just a latte flavor; it is a sublime complement to a variety of ingredients, from apples to zucchini.
Pumpkin Spice Chili
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 teaspoon ground pumpkin pie spice
- 2 (15-ounce) cans Hormel® chili
- 1/2 cup cubed pumpkin
- 6 miniature pumpkins (optional)
In large saucepan, heat oil over medium heat. Sautée onion 7 to 9 minutes or until translucent. Add pumpkin pie spice and cook 1 minute. Stir in chili and pumpkin. Bring mixture to a boil; reduce heat and simmer 20 minutes or until pumpkin is tender.
Mini Pumpkins (Optional)
Heat oven to 400°F. Place whole pumpkins on a lightly greased baking sheet, stems up. Bake 20 minutes. Let stand 10 minutes. Cut stem off and scoop out seeds.