Pumpkin Joes Food

PUMPKIN SLOPPY JOES

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the pumpkin, tomato sauce, brown sugar, mustard, chili powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, cut American cheese slices with a pumpkin-shaped cookie cutter. Cut mozzarella cheese into shapes (triangles, half-circles, etc.) to make pumpkin faces. Spoon meat mixture onto buns and top each with a pumpkin.

PUMPKIN SLOPPY JOES

Steps:

• In a large heavy saucepan brown the ground turkey over medium high heat.
• Reduce the heat to medium and add the onions. Cook until the onions are almost soft and translucent.
• Add the garlic and cook for additional minute or two.
• Add the remaining ingredients and mix well.
• Bring the mixture to a boil, then cover, reduce the heat, and simmer for 15 minutes. Serve hot.

PUMPKIN SLOPPY JOES FOR 2

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the ketchup, tomato juice, chili powder, cloves, nutmeg and pepper. Bring to a boil. Stir in pumpkin. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend. Serve on buns.

PUMPKIN SLOPPY JOE HAND PIES

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shallots and bell pepper and cook, stirring occasionally, until just softened, 3 to 4 minutes. Add the turkey, 1 teaspoon pumpkin pie spice, 1 teaspoon salt and a few grinds of black pepper. Cook, breaking up the turkey with a wooden spoon or spatula, until no longer pink, 5 to 6 minutes. Stir in the pumpkin puree, tomato paste, brown sugar and Greek yogurt until well combined. Transfer to a medium bowl and refrigerate to cool slightly while you prepare the dough.
• Meanwhile, roll out 1 pie crust into a 12-inch round with a rolling pin. Use a 4-inch pumpkin-shaped cutter to cut out 8 pumpkins, rerolling the scraps as needed. Divide the pumpkins between the prepared baking sheets (these are the bottom crusts). Repeat with the remaining sheet of pie dough, but do not transfer the cutouts to the baking sheets (these are the top crusts); set aside.
• Scoop 2 tablespoons of the turkey mixture into the center of each bottom crust leaving a generous border around the edges.
• Use your finger to dab the edges of the dough with water and top each with a top crust to completely cover the filling. Press down gently around the edges with your fingers to seal. Sprinkle with pumpkin pie seasoning and a pinch of salt. Cut three vertical slits in the top of each hand pie to resemble the ribs on a pumpkin.
• Bake until the crusts are golden brown, 15 to 18 minutes. Let cool slightly on the baking sheet before serving, about 5 minutes.