Pumpkin Salsa, an easy homemade salsa recipe with tomatoes, pumpkin, pumpkin spice, and other simple ingredients. Serve this chunky dip with tortilla chips or veggies for a quick fall snack or appetizer.
It’s full-on fall and all things pumpkin, so how about some Pumpkin Salsa? I know it might sound a little crazy combining some tomatoes, pumpkin, and pumpkin spice, but give it a chance. This chunky sweet and spicy salsa is a perfect make-ahead snack or appetizer.
So no, this Pumpkin Salsa is not exactly authentic Hispanic or Mexican salsa. My Nacho Chicken and Mexican Sloppy Joes are a few more fun Mexican inspired recipes that would be great with this salsa and not necessarily authentic.
This Pumpkin Salsa is more of a fun fall recipe. It’s a great “starter” recipe in that you can easily adapt with your favorite spices, herbs, and other flavors to your personal preference. It’s partly based on my Freezer Salsa and Spicy Freezer Salsa.
To be quick and easy, I used canned tomatoes. If you have good fresh tomatoes available, you can certainly substitute it for about half of the canned.
(Full printable recipe card is at bottom of post.)
Pumpkin Salsa Ingredients
- Vegetable Oil – Just a little neutral-flavored oil for the pan.
- Onion – I used a yellow onion, but you could also use red, white, or even a sweet onion.
- Jalapeno – Remove the seeds and ribs and finely chop.
- Garlic – You can add more or less depending on how much you like garlic.
- Canned Tomatoes – Do not drain the tomatoes. The pumpkin is thick, so that extra liquid helps. You can also use some fresh chopped tomatoes instead.
- Pumpkin – Just plain unsweetened canned pumpkin. Be sure it’s not pumpkin pie filling.
- Lime Juice – Fresh is best if you can. Orange juice or lemon juice would also work. If your salsa is too thick to your liking, you can add a little more as well.
- Pumpkin Spice – Or sometimes called pumpkin pie spice.
- Ground Cumin – Can add more/less based on personal preference.
- Fresh Cilantro – Adds a lot of flavor and freshness to those canned tomatoes.
- Salt/Pepper – Depending on your canned tomatoes, you may need a good amount of salt and a dash of pepper.
You can add other spices for your personal preference such as cayenne, ancho chili powder, or even chili powder. Some of you might also like a little sugar in this salsa if your tomatoes are a tad bitter or acidic.
How to Make Pumpkin Salsa
- COOK VEGGIES. Cook the onion, jalapeno, and garlic.
- COMBINE. Add other ingredients to pan, and cook just a minute or two.
- BLEND. Use a blender or immersion blender until tomatoes are finely chopped.
- COOL. Cool and refrigerate salsa.
(Full detailed directions are in printable recipe card at bottom of post.)
Uses for Pumpkin Salsa
- Enjoy as a dip as a snack or appetizer.
- Use as a sauce over chicken or pork for a quick dinner.
- Mix a little into your favorite salad dressing.
- Use as a condiment on your favorite sandwich.
- Spoon over softened cream cheese for a spread for crackers or crostini.
- Mix a little into some sour cream for a creamy dip.
What Goes With Pumpkin Salsa
- Tortilla chips (sweet or salty) like these Homemade Tortilla Chips
- Vegetables such as carrots, celery, or even strips of bell peppers
- Pita Chips (sweet or salty) like these Cinnamon Sugar Pita Chips
Quick Tips for Best Results
- Use a brand of canned tomatoes you like. They can vary quite a bit. Even Mexican canned tomatoes with onions and/or peppers would work.
- Be sure to try the salsa and adjust the herbs and spices to your personal preference.
- Use a blender or immersion blender to chop the tomatoes until finely chopped or chopped to your personal preference.
Pumpkin Salsa FAQ
How should I store Pumpkin Salsa?
Store the finished salsa covered in the refrigerator.
Can I freeze Pumpkin Salsa?
Yes! I haven’t tried it but don’t see why not.
How long will the Pumpkin Salsa last?
It will last at least a few days in the refrigerator and longer in the freezer like a couple of months.
You can substitute some fresh tomatoes for the canned. You can also try orange juice or lemon juice instead of lime juice.
Can I use low-fat ingredients?
No high-fat ingredients in this recipe so should be ok.
What else can I add to this recipe?
You can add your favorite spices and herbs such as ancho chili powder, chili powder, chipotle, cayenne, etc. You can also add a little more lime juice (or orange or lemon juice) to thin out the salsa if you’d like it thinner. A little sugar can also help if your tomatoes are a bit acidic and for a sweeter salsa.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This recipe is vegan.
Vegetarian – It’s vegetarian.
Low-Carb – Be sure to not add any or much sugar to keep it lower carb. Or you can use a sugar substitute if you’d like.
Gluten-Free – This salsa is gluten-free.
Other Snack Recipes You May Enjoy
- Cold Spinach Dip – Quick and easy spinach dip that requires no baking.
- Easy Ham Dip – Great way to use up leftover ham you may have around.
- Chicken Alfredo Dip – A warm and comforting dip with chicken and Alfredo sauce.
Hope you enjoy this tasty Pumpkin Salsa. Tell me in the comments what you served it with!
You might also like this Pumpkin Cannoli Dip, an easy delicious pumpkin dessert dip!
- 1 Tablespoon vegetable oil
- 2/3 cup onion finely chopped
- 1 fresh jalapeno seeds/ribs removed and finely chopped
- 3 cloves garlic finely chopped
- 28 ounces chopped tomatoes (1 can), undrained (or diced tomatoes)
- 15 ounces pumpkin (1 can), unsweetened (NOT pumpkin pie filling)
- 1 Tablespoon lime juice
- 2 teaspoons pumpkin spice (or pumpkin pie spice)
- 3/4 teaspoon ground cumin
- 1/2 cup fresh cilantro chopped
- salt & pepper to taste
- Place large saucepan with vegetable oil over medium-high heat.
- Add onion, jalapeno, and garlic to pan. Cook about 2-3 minutes or until onion is just slightly soft.
- Add tomatoes, pumpkin, lime juice, pumpkin spice, and cumin to pan. Cook about 1-2 minutes, stirring constantly, just to combine. Remove from heat. Stir in cilantro. Add salt/pepper to taste.
- Use a blender or immersion blender, and pulse just slightly if needed until tomatoes are broken down into small chunks. (see notes)
- Cool salsa and refrigerate at least an hour or overnight.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)