RECIPES: Pumpkin Pineapple and Rum Cocktail & Fall Pumpkin Chili

Bridge Street

Fall means everything pumpkin spice, and if you’re a fan of the flavor – there are ways to use it in foods and drinks without all the added calories.

“You can use pumpkin in so many things” says Andrea Atcheson, owner of The Heart Health Academy and a Physician’s Assistant, Wellness Coach and Chef. “We have two things today we’re going to make. One is a drink. We have a stew. You can use it in desserts. You can use it a lot of ways so tis’ the season of Autumn and I don’t know about you, but I love the fall flavors.”

Atcheson shares a recipe for Pumpkin Pineapple and Rum Cocktail, which utilizes pumpkin purée, and one for Pumpkin Chili which is perfect for your upcoming tailgates.

Find the recipes below and connect with Andrea by clicking here to visit The Heart Health Academy’s website.

Pumpkin Pineapple and Rum Cocktail
Total Time: 5 mins Recipe yields 2 drinks

7 ounces (1 scant cup) pineapple juice
3 tablespoons pumpkin purée
1 teaspoon honey or maple syrup (more or less to taste)
1 big lemon, juiced
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
Pinch of ground ginger
Dash of nutmeg
Dash of allspice or cloves
3 ounces dark rum (I prefer Myer’s)

Pour all ingredients into a blender and blend well. Fill two double old-fashioned glasses with ice. Pour the mixture over ice and garnish with a dash of cinnamon.

Healthy Fall Pumpkin Chili
Total Time: 1 hour Recipe yields 8-10 servings

2 TB olive oil
1 onion, diced
7 cloves garlic, chopped
1 tsp sugar
1 TB chili powder
1 TB ground cumin
1 tsp pumpkin pie spice
2 tsp oregano
2 tsp ground coriander
1 lb. ground turkey
3 TB tomato paste
2 green + 1 orange/yellow bell pepper, seeded and chopped
2 cans (14.5 oz each) fire-roasted tomatoes, with juices
3 cups chicken or turkey broth
2 (14 oz each) cans black beans, rinsed well and drained
1/2 cup pure pumpkin puree
Kosher salt and freshly ground black pepper
Shredded cheddar cheese for topping

  1. In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, pumpkin pie spice, oregano, and coriander. Stir to combine, 10 seconds.
  2. Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
  3. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and pumpkin puree. Bring chili back to a simmer for 15-20 min or until heated through. Remove from heat. Add additional kosher salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar cheese if desired.

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