This pumpkin salsa recipe is loaded with tomatoes, onion, garlic, jalapeno, pumpkin puree, pumpkin spice and more simple ingredients for a tasty fall appetizer! Trust me, the addition of pumpkin takes fresh salsa to the next level!
I was never sold on the idea of pumpkin in salsa until I tried Trader Joe’s Fall Harvest Salsa. Trust me, I know it sounds a bit crazy, but the pumpkin is not too strong in this recipe. The pumpkin addition adds just a little touch that gives this fresh salsa an autumn twist. You will LOVE it for fall get-togethers, Halloween parties, etc.
With football season in the fall, I also happen to love this pumpkin salsa for a great game day appetizer as well. Serve it with my football cheese ball and football veggie tray for the perfect tailgate trio!
Pumpkin Salsa Ingredient Details & Tips
Here are a few tips for making this pumpkin salsa. All of the ingredients are easy to find at any grocery store so you can whip up this recipe quickly!
TOMATOES: I like the combination of fresh Roma tomatoes and canned tomatoes because it creates the best salsa texture. You can use regular diced or chopped canned tomatoes in place of petite diced tomatoes. For the fresh tomatoes, I suggest Roma or a similar hearty, ripe tomato.
RED ONION: The onion flavor is perfect, but add or more less to taste. You can swap in a regular white onion if you like.
JALAPENO PEPPER: Don’t worry, this salsa is not spicy! I just use 1 jalapeno pepper that has been deseeded, but if you like a little kick to your salsa, add additional jalapeno peppers and leave the seeds in!
GARLIC: If you have fresh garlic, this is ideal, but if not, use jarred minced garlic in a pinch.
PUMPKIN PUREE: Use canned pumpkin puree, but be careful not to grab pumpkin pie filling (not the same thing). Look for pumpkin puree in the baking aisle.
LIME JUICE: A delicious addition, don’t leave it out!
CILANTRO: I know not everyone loves cilantro, but I love it in this pumpkin salsa! Use more or less, to taste! I also like to use extra cilantro to garnish my platter or bowl.
CHILI POWDER: This packs a lot of flavor into the salsa!
PUMPKIN PIE SPICE: I know, sounds crazy! But it enhances the natural flavors of the pumpkin. You can leave it out if you like, but don’t worry, it won’t make your salsa taste like pie!
SALT: Add more or less to your taste preferences.
How to Make Pumpkin Salsa
This is by far one of the easiest salsas you’ll ever make! It’s one bowl (all in a food processor or blender) and tastes so fresh! Here’s what to do:
- Rough chop your fresh tomatoes and onion. De-seed your jalapeno pepper. You don’t need to chop these small, just enough to fit down in your food processor.
- Add all ingredients to the bowl of a food processor or blender.
- Pulse for about 10 seconds.
- Serve your salsa along with your favorite tortilla chips!
- Serve this pumpkin salsa alongside tortilla chips for the perfect fall appetizer!
- Use it as a topping for tacos, nachos, tostadas, fajitas or quesadillas.
- Add to burrito bowls.
- Use as a salad dressing.
- Top grilled chicken, fish or steak with this salsa.
- Gift to neighbors or friends!
More Easy Dips to Try
- Peach Mango Salsa
- Fried Pickle and Ranch Dip Recipe
- Redneck Caviar Recipe (with Red Wine Vinegar)
- Sriracha Dipping Sauce
- 3-Ingredient Easy Onion Dip
I hope you’ll give this pumpkin salsa recipe a try the next time you have a pumpkin craving. If you make it, please leave me a rating and a comment below!
- 3 roma tomatoes
- 1 14-ounce petite diced tomatoes
- 1/2 small red onion chopped
- 1 jalapeno seeded and roughly chopped
- 3 cloves garlic minced
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1 tbsp lime juice
- 1/4 cup fresh cilantro about a handful
- 1/2 tsp chili powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground cumin
- 1/2 tsp salt more or less, to taste
- Refrigerator salsa for several hours to allow flavors to marinate together, but it can be served right away too. Serve with tortilla chips.
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days.