Skip to content
Try New Plant-Based Caesar Seasoning | Free Shipping On Orders $49+
Try New Plant-Based Caesar Seasoning | Free Shipping On Orders $49+

Test Kitchen Approved

Pumpkin Pie Spice Chili

Recipe By Suzanne Klein, Savory Spice Test Kitchen


8 servings

Prep Time

15 Minutes

Cooking Time

1 Hours

Recipe By Suzanne Klein, Savory Spice Test Kitchen

Pumpkin Pie Spice isn't just for sweets! The warming flavor of cinnamon, allspice, and cloves are perfect for an autumn chili, served with roasted pumpkins. Give this warm, fall Pumpkin Pie Spice Chili recipe a try! 

Recipe Notes

*This recipe also works with 2 whole acorn squash or large delicata squash. Quinoa is optional—if you don’t use it, omit the 1/2 cup water.


For pumpkin:

2 small whole pie pumpkins*

Olive oil, for drizzling

For chili:

2 Tbsp. olive oil

1 lbs. ground turkey

1 large yellow onion, diced

1 large green bell pepper, diced

1 jalapeno, diced

½ cups quinoa, rinsed*

1 (15 oz.) can white beans, drained

1 (15 oz.) black beans, drained

1 (28 oz.) can crushed tomatoes

2 cups chicken broth

½ cups water

Choice of toppings: plain yogurt, cilantro, sliced jalapeno, hot sauce, etc.

Savory Spice ingredients in this recipe

  • Medium Chili Powder

    This widely used Medium Chili Powder seasoning is salt-free, garlicky, and earthy. It's perfect for cooking up a pot of comforting chili. Also grea...

    View full details
  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

    View full details
  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

    View full details
  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details


For pumpkin: Preheat oven to 400 degrees. Cut off tops of pumpkins and scrape out seeds and stringy centers. Brush inside of pumpkins with oil and sprinkle with salt & pepper. Place pumpkins open-side down on a baking sheet and roast for about 45 min., or until they can be easily pierced with a knife. Remove from oven and let cool on baking sheet.

For chili: While pumpkins roast, heat oil in a large saucepan over medium-high heat. Add turkey and cook about 5 min., or until turkey is no longer pink. Stir in onion and cook about 5 more min., or until onion is soft. Stir in garlic, chili powder, pumpkin pie spice, salt, and pepper. Add bell pepper, jalapeno, quinoa, and both beans. Stir in tomatoes, broth, and water and bring to a boil. Reduce heat to low, cover, and cook for about 45 min., stirring occasionally.

To assemble: Cut roasted pumpkins into quarters. Set each pumpkin quarter in a bowl and spoon chili on top of pumpkin; pumpkin flesh should be soft enough to scoop out with bites of chili. Alternatively, scrape out roasted pumpkin flesh, stir into chili, and simmer another 5 min. to ensure pumpkin is heated through. Serve chili with your choice of toppings.