Fall is my favorite time of year. The foliage changing colors, the cool-crisp air and pumpkin spice everything brings me an immense amount of joy. Okay, maybe I'm getting ahead of myself because it's still 90 degrees outside with no temperature drop in sight, but oh well! I think it's time to switch gears and start posting fall harvest themed food! What better way to welcome the season then with a recipe for ...wait for it, PALEO PUMPKIN JALAPENO POPPERS. Yup, you read that correctly.
A gluten-free, dairy-free, Paleo-friendly AND Whole30 compliant pumpkin dip gets stuffed into spicy jalapenos, roasted and then sprinkled with crispy bacon bits. Does it get any better than that? Spoiler alert: it doesn't. Jalapenos, pumpkin dip AND bacon?! This is what I consider a triple threat in the recipe creating world.
These poppers are not for the faint of heart. They pack a spicy hot punch, but in the best of ways. If you can handle the heat, you're going to love them!
Here's the lowdown!
Ingredients:
- 12 LARGE jalapenos, the bigger the better!
- 3 to 4 slices crispy cooked bacon; chopped!
For the dip:
- 1 tablespoon extra virgin olive oil (or any cooking fat)
- 2 shallots; minced
- 4 cloves garlic; minced
- ½ cup tahini
- ¼ cup olive oil; extra light tasting
- 1 can (15 oz) pumpkin
- ½ teaspoon sea salt
- ½ teaspoon white pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon sage
Out of convenience, I used all dried herbs and spices for this one, but if you're into fresh stuff -go for it.
Let's get started!
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First things first, you want to get your oven super toasty so preheat it to 425 degrees while you do everything else.
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Next, cut off ⅓ of each jalapeno pepper lengthwise and scoop out the seeds. Dice the cut off portion from three of the jalapenos and set aside the seeds from two of the jalapenos. For the excess jalapeno, store it in the fridge for later use or discard. I used the extra for an egg scramble the next day.
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While prepping the jalapenos, in a medium skillet, heat 1 tablespoon extra virgin olive oil (or another cooking fat) over medium heat until hot but not smoking. Add the minced shallots and garlic to the skillet. Cook for two minutes or until fragrant. Remove from heat and set aside.
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The next step is when the magic happens. In a blender or food processor (I used a Vitamix), add the tahini. Turn the speed on low and slowly pour in the extra light tasting olive oil. Continue to blend until the tahini consistency is very smooth. I don't recommend using anything but extra light tasting olive oil here because the flavor of something else might overpower the dip.
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To the blender or food processor with the tahini mixture, add the canned pumpkin, the dried herbs and spices, the sauteed shallots and garlic and the reserved diced jalapenos and the jalapeno seeds. Blend on low speed until the ingredients are well-combined and the pumpkin dip is smooth. It's okay if there are still bits of diced jalapenos. They add a delicious crunch to the dip!
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Now it's time to build those poppers! Spoon about one heaping tablespoon of pumpkin dip into each jalapeno. Arrange the stuffed jalapenos on a baking sheet, using the sides of the baking sheet as support for the ones that won't stay upright.
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To finish, roast in a 425 degree pre-heated oven for 18 to 20 minutes or until the poppers are brown around the edges and the dip is hot and bubbly!
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Remove from the oven and sprinkle with crispy bacon bits. Serve and most importantly, ENJOY!
THE PUMPKIN DIP BY ITSELF IS DELICIOUS!
You're most likely going to have a cup or so of excess dip. By itself, the pumpkin dip delivers tons of fall flavor and warm spices. It's great served alongside your favorite gluten-free crackers, fresh cut veggies or fresh sliced apples! Bring it to your next tailgate or family gathering and watch it quickly disappear!
These PALEO PUMPKIN JALAPENO POPPERS are a great party dish, especially if you're on a round of Whole30! If you give them a try, let me know what you think! Leave a comment, rate it and don’t forget to snap a pic and tag it on Instagram with the hashtag #paleoishkristaeats! I can't wait for y'all to try this recipe! It's a winner.
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Paleo Pumpkin Jalapeno Poppers
Ingredients
- 12 jalapenos
- 3 - 4 slices bacon cooked and chopped
For the pumpkin dip:
- 1 tablespoon olive oil extra virgin
- 2 shallots minced
- 4 cloves garlic minced
- ½ cup tahini
- ¼ cup olive oil extra light tasting
- 1 can (15 oz) pumpkin
- ½ teaspoon sea salt
- ½ teaspoon white pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon sage
Instructions
- Preheat oven to 425 degrees.
- Cut off ⅓ of each jalapeno pepper lengthwise and scoop out the seeds. Dice the cut off portion from 3 jalapenos and set aside the seeds from 2 jalapenos.
- In a skillet, heat 1 tablespoon extra virgin olive oil over medium heat until hot but not smoking. Add the minced shallots and garlic to the skillet. Cook for two minutes or until fragrant. Remove from heat.
- In a blender or food processor, add the tahini. Turn the speed on low and slowly pour in the extra light tasting olive oil. Continue to blend until the tahini consistency is very smooth.
- To the blender or food processor with the tahini mixture, add the canned pumpkin, the dry herbs and spices, the sauteed shallots and garlic and the diced jalapenos and the jalapeno seeds. Blend on low speed until the ingredients are well-combined and the pumpkin dip is smooth.
- Spoon about 1 tablespoon of pumpkin dip into each jalapeno. Arrange the stuffed jalapenos on a baking sheet, using the sides of the baking sheet as support for the ones that won't stay upright.
- Bake in a 425 degree pre-heated oven for 18 to 20 minutes or until the poppers are evenly roasted.
- Remove from the oven and sprinkle with crispy bacon bits. Serve immediately.
