Say goodbye to boring nachos! These pumpkin nachos are a delicious twist on a classic appetizer. With their sweet and savory flavors, they’re sure to be a hit at your next party or gathering.

Pumpkin nachos on a large baking sheet.

As you all may have noticed, I have been on a bit of a pumpkin kick lately. I just love all things fall time related, and pumpkins just seem to fit!

We have had our fair share of sweets coming out of the kitchen, including pumpkin bread and pumpkin muffins, but it’s been a minute since we had a savory pumpkin recipe. So here we are.

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Why you will love this recipe

  • It doesn’t get much easier than throwing everything together and baking until warm!
  • Fun snack for the whole family! Set this dish out during your next game night!
  • Easily customizable with chicken, beef, or pork.

Ingredients

  • Tortilla chips: The base for our delicious nachos. Choose your favorite type of tortilla chips, whether they’re plain, seasoned, or loaded with flavor. Just go with a thick, sturdy chip for best results.
  • Ground beef: A classic protein option that adds a savory flavor to the nachos. Feel free to substitute with ground chicken or turkey if you prefer.
  • Roasted pumpkin: Adds a sweet and earthy flavor that complements the savory ingredients. Roasting the pumpkin brings out its natural sweetness and intensifies its flavor.
  • Bell pepper: Provides a colorful and crunchy addition to the nachos. Choose your favorite color of bell pepper, such as red, yellow, or green.
  • Onion: Adds a savory and slightly sweet flavor to the nachos. I prefer to use red onion for its mild flavor and slightly sweet taste.
  • Cheese: Choose your favorite type of cheese to top your nachos. I love using a combination of cheddar and Monterey Jack cheese for a melty and cheesy texture.
  • Lettuce: Adds a fresh and crunchy element to the nachos. Shredded lettuce is a great option for a light and refreshing topping.
  • Diced tomatoes: I used tomatoes because we are at the end of tomato season, and I had just enough for this recipe. Feel free to top the nachos with whatever you have on hand!

Variations

  • For a spicier version, add a pinch of chili powder or cayenne pepper to the pumpkin and ground beef.
  • You can use any type of cheese you like, but cheddar, Monterey Jack, or Colby are all good options.
  • For a vegetarian option, Simply leave out the ground beef.
  • Serve with your favorite toppings, such as salsa, guacamole, sour cream, or hot sauce. You can also check out my chipotle chicken tacos for topping ideas!

Pumpkin Nachos recipe

Prepare the pumpkin:

Roasting the diced pumpkin in a large baking sheet.
  1. Peel the pumpkin, cut it in half, and remove the seeds and stringy bits.
  2. Dice the pumpkin into 1-inch squares.
  3. Place the pumpkin squares on a baking sheet lined with parchment paper.
  4. Drizzle with olive oil and season with salt.
  5. Roast in a preheated oven at 425°F for 20-25 minutes or until tender.

Brown the ground beef and prepare the vegetables:

Browning the ground beef.
  1. While the pumpkin is roasting, brown the ground beef in a skillet over medium-high heat—season with salt and pepper.
  2. Dice the onion and bell pepper.

Assemble the nachos:

Adding the cheese to the top of the nachos.
  1. Layer the tortilla chips in a baking dish.
  2. Top with the browned ground beef, bell pepper, onion, and diced pumpkin.
  3. Sprinkle with your favorite cheese.

Bake and serve:

Roasted pumpkin nachos with cheese and ground beef topped with fresh lettuce and tomatoes.
  1. Bake in a preheated oven at 400°F for 10-15 minutes or until the cheese is melted and bubbly.
  2. Garnish with lettuce and tomatoes, and serve immediately.

Check out the step-by-step process here!

Roasting pumpkin on a baking sheet after drizzling it with olive oil.
Layering out the chips for the nachos on a baking sheet.
Adding the meat, peppers and diced and roasted pumpkin on top of the bed of chips.
Layering the top of the pumpkin nachos with cheddar cheese.
Pumpkin nachos after they have been baked with melted cheese oozing down the sides.
The nachos all garnished with fresh veggies, including lettuce, tomatoes and jalapeños.

Expert tips

  • Choose the right pumpkin: A pie pumpkin is best for this recipe, as they are sweeter and have a smoother texture.
  • Save time by roasting the pumpkin ahead of time: If you are short on time, you can always roast the pumpkin ahead of time and store it in an airtight container in the fridge for several days before making your nachos!
  • Don’t overcook the nachos: Watch the nachos closely in the oven to avoid overcooking and burning the tortilla chips.
  • Use a baking sheet with a rim: A baking sheet with a rim will help to prevent the toppings from falling off the nachos.
  • Serve immediately: Nachos are best served immediately to keep the chips from getting soggy.
  • Store leftovers properly: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Please note these are best enjoyed immediately.
Hearty nachos with a large bed of tortilla chips, topped with ground beef, peppers, onions, roast pumpkin, and garnished with jalapeños, lettuce and tomatoes.

Recipe FAQs

Can I use canned pumpkin instead of roasting my own?

Yes, you can use canned pumpkin puree for convenience. However, roasting the pumpkin is so much better.

Can I make this recipe ahead of time?

Yes, you can prepare the pumpkin, ground beef, and vegetables ahead of time and store them in the refrigerator. Assemble the nachos and bake them just before serving.

Can I freeze leftover nachos?

I don’t suggest freezing leftover nachos, as the chips will become quite soggy! Serve it fresh for the best results.

Related recipes

If you tried this Pumpkin Nacho Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Pumpkin nachos with cheese and topped with fresh vegetables.

Roasted Pumpkin Nachos

Laura Ascher
Craving a cozy and comforting appetizer? Look no further than these easy-to-make pumpkin nachos! Packed with flavorful pumpkin, savory ground beef, and your favorite toppings, they're the perfect dish to share with friends and family on game night or any special occasion.
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 205 kcal

Ingredients
  

  • 1 pie pumpkin
  • 1 pound ground beef
  • 1 bell pepper diced
  • 1 onion diced
  • Sea salt
  • Ground black pepper
  • Shredded cheese
  • lettuce for garnishing
  • tomatoes for garnishing

Instructions
 

  • Peel, seed, and dice the pumpkin into 1-inch squares.
  • Toss with olive oil, salt, and pepper.
  • Roast on a baking sheet at 425°F for 20-25 minutes, or until tender.
  • Brown the ground beef and season with salt and pepper.

Assemble the nachos:

  • Layer tortilla chips in a baking dish.
  • Top with browned ground beef, bell pepper, onion and diced pumpkin.
  • Sprinkle with cheese.
  • Bake at 400°F for 10-15 minutes, or until cheese is melted and bubbly.
  • Garnish with lettuce and tomatoes. Serve immediately.

Notes

    1. Choose the right pumpkin: A pie pumpkin is best for this recipe, as they are sweeter and have a smoother texture.
    2. Save time by roasting the pumpkin ahead of time: If you are short on time, you can always roast the pumpkin ahead of time and store it in an airtight container in the fridge for several days before making your nachos!
    3. Don’t overcook the nachos: Watch the nachos closely in the oven to avoid overcooking and burning the tortilla chips.
    4. Use a baking sheet with a rim: A baking sheet with a rim will help to prevent the toppings from falling off the nachos.
    5. Serve immediately: Nachos are best served immediately to keep the chips from getting soggy.
    6. Store leftovers properly: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Please note these are best enjoyed immediately.
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Nutrition

Calories: 205kcalCarbohydrates: 3gProtein: 13gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 53mgPotassium: 273mgFiber: 1gSugar: 2gVitamin A: 635IUVitamin C: 27mgCalcium: 19mgIron: 2mg
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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5 from 1 vote

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