Chef's Fresh Pumpkin Salsa Recipe Will Help You Think Beyond Pumpkin Pie by Chef Gigi

Chef's Fresh Pumpkin Salsa Recipe Will Help You Think Beyond Pumpkin Pie

It’s pumpkin season – and pumpkins are not just for pies anymore! Here’s an easy appetizer recipe for sugar pumpkin salsa that makes a great fall snack, especially during Halloween season.

This savory pumpkin salsa will help you think beyond pumpkin pie. Here's what you need in order to make this zesty fall salsa recipe: olive oil, pumpkin, tomatoes, red onion, jalapeno, cilantro, garlic, limes and cumin. So easy and delicious (plus, it's vegetarian and gluten-free). You've got to taste it to believe it!

Serve this homemade Mexican-inspired salsa with tortilla chips (try this homemade tortilla chips recipe) or use it with your favorite fall recipes.

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Cuisine: American / Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 8


  • 2 - 3 teaspoons olive oil
  • 2 small sugar pumpkins
  • 2 organic tomatoes, de-seeded and cut into a small dice
  • 1/2 red onion, cut into a small dice
  • 1 jalapeno, seeded and finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 clove garlic, finely diced
  • 1 - 2 limes, zested and juiced
  • 1/4 teaspoon ground cumin

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Recipe Notes

  • Add more or less jalapeno, depending on how much heat you like.
  • Store leftover salsa in an airtight container in the refrigerator.

Here’s how you make it:

  1. Carefully cut open pumpkins with a serrated knife. Remove pulp and seeds. Reserve seeds for roasting. (Try this easy roasted pumpkin seeds recipe).
  2. On a lined baking sheet, lay pumpkins flesh facing up and drizzle with 1 to 2 teaspoons olive oil. Season with salt and pepper. Roast in a 400-degree F oven, uncovered, for 15 to 20 minutes depending on size. Poke with a fork to check doneness. (Very slightly undercook to hold shape when diced.) Cool fast to prevent overcooking.
  3. In a small bowl, combine tomato, red onion, jalapeno, cilantro, garlic, lime juice, cumin and 1 to 1 1/2 teaspoons olive oil. Add cooled diced pumpkin. Toss to coat. Adjust seasoning with salt and pepper and add additional cumin and lime juice if needed. Serve with tortilla chips.

Nutrition Facts Per Serving

Calories: 45

Total Fat: 1.9g

Saturated Fat: 0.3g

Cholesterol: 0mg

Sodium: 3mg

Total Carbohydrate: 7.7g

Dietary Fiber: 1.4g

Total Sugars: 2.2g

Protein: 1.1g

Vitamin D: 0mcg

Calcium: 24mg

Iron: 1mg

Potassium: 306mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
Wowza! This looks awesome, @chefgigi. I love finding new ways to include pumpkin in all kinds of recipes this time of year, thanks!
Kelli Porcaro
oh my gosh you are killing me Chef Gigi Gaggero! I can't keep up with all your recipes! I need to set aside a whole day to make one after the other! This looks absolutely amazing!
Meredith Schneider
Mmmmmmm Chef Gigi Gaggero! Love pumpkin and it's so flipping healthy! We need to eat it ALL year round!
Naimah Razak
This looks amazing! I will have to try it esp bc my dad planted these and we have an excess!
Dr. Shayna Mancuso
I may have to pull this one back out right about now!! YUM
Beth Aldrich, CHC, AADP, CNT
What a fun, clever take on my fav snack.
Elisa Schmitz
This looks delicious and I am making it very soon! Donna John

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