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    Home » Recipes » Vegan Recipes

    Chili Roasted Pumpkin Nachos

    Published: Oct 13, 2021 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

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    Chili Roasted Pumpkin Nachos with text overlay

    Pumpkin Nachos are the perfect appetizer for Halloween parties and autumn get-togethers! In this recipe, cubed pumpkin is toasted with spicy chili seasoning and then roasted to perfection. The roasted pumpkin, black beans, scallions, and an herbed cashew cheese sauce are served with tortilla chips for the ultimate fall snack! This easy recipe is vegan and gluten-free.

    Chili Roasted Pumpkin Nachos with text overlay

    Chili Roasted Pumpkin Nachos

    It's officially pumpkin season!

    Sweet pumpkin spice – cinnamon, nutmeg, and ginger – is all the rage in the fall, but I often find myself craving savory pumpkin dishes, like chili and soup. Spices with heat like cayenne and chili actually pair really well with all winter squashes, and they’re really tasty in main dishes and appetizers.

    Chili Roasted Pumpkin Nachos with jalapeños, garlic, lemon, scallions, and cashew cheese

    I originally created this recipe a few years ago as part of a post sponsored by a company that makes tortilla chips. I used their blue corn chips, because I thought it would give the nachos a spooky feel for Halloween. And just as the recipe was about to go out, the chip company pulled out, because they were "restructuring." Very, very uncool. I had already done all the work!  I really enjoyed the nachos though, so why not go ahead and share the recipe?

    Chili Roasted Pumpkin Nachos with jalapenos, scallions, and cashew cheese

    These nachos were originally intended to be a Halloween party snack, but they can be served as a light meal, as well. I like to top the whole thing with a big pile of chopped romaine lettuce along with some tomatoes and have it for lunch. It’s almost like a fall taco salad!

    A serving of tortilla chips is 1 ounce, but I could eat half of this platter of nachos all on my own.

    my hand taking a chip
    me with nachos

    How to Cut a Pumpkin

    If your pumpkin is a little tough and difficult to cut through, you can place it in your preheated over for about 10 minutes to soften it a little. You can also microwave it for two or three minutes.

    • Cut your pumpkin in half. I like to go through the center from the stem to the bottom, rather from side to side.
    • Then scoop out the seeds and stringy bits in inside. I have a grapefruit spoon that I use to make it easy, but you can use any spoon to get it out.
    • Then cut each half into cubes, about 1- to 1½-inch in size.
    chips, scallions, cashews, nutritional yeast, lemon, spices, pumpkin, and jalapeños

    How to Make Pumpkin Nachos

    This recipe is really easy to make!

    • First you toss your pumpkin cubes together with oil and spices and roast them at 400°F for about 20 to 30 minutes. Be sure to flip them every 20 to 30 minutes to make sure they brown evenly.
    • Next you make the herbed cheese sauce by mixing all of the cheese ingredients together in a blender. (I like to use my Blendtec‘s Twister Jar.) If the mixture is too thick, add more water a tablespoon at a time.
    • Then you assemble the nachos by laying the chips out in a large dish or platter. Pile on the pumpkin, black beans, jalapeno, and scallions. Drizzle with the cashew cheese, and enjoy!
    making nachos

     

    How to Customize Your Pumpkin Nachos

    You can easily make this recipe your own.

    • Winter squash, such as butternut or acorn, can be used in the place of pumpkin. (I used butternut squash in these photos, because pumpkin wasn't in season yet!)
    • You can buy precut squash in a lot of grocery stores, which will help you save time. Some stores also carried cubed, frozen squash.
    • Store-bought cheese can be used instead of homemade cashew cheese.
    • You can add more veggies to you nachos to make a meal out of them. I like to pile on a bunch of shredded romaine and have them for lunch.
    • Picked jalapeno slices can be used instead of sliced fresh peppers.
    • I used blue corn chips to give the nachos a spooky Halloween feel, but they’ll work just as well with white corn chips, too.
    • If you follow a gluten-free diet, make sure your chips are gluten-free. Most are, but it doesn't hurt to check the ingredients list.
    Chili Roasted Pumpkin Nachos with jalapeños, garlic, lemon, scallions, and cashew cheese
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    nachos

    Chili Roasted Pumpkin Nachos

    Dianne
    Pumpkin Nachos are the perfect appetizer for Halloween parties and autumn get-togethers! In this recipe, cubed pumpkin is toasted with spicy chili seasoning and then roasted to perfection. The roasted pumpkin, black beans, scallions, and an herbed cashew cheese sauce are served with tortilla chips for the ultimate fall snack! 
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course Appetizer, Snack
    Cuisine American
    Servings 8 servings
    Calories 102 kcal

    Ingredients
      

    For the Pumpkin

    • 3 cups fresh pumpkin cut into bite-sized pieces
    • 1 teaspoon neutral-flavored oil
    • ½ teaspoon salt
    • 1 teaspoon chili powder
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon cumin
    • ¼ teaspoon cayenne pepper

    For the Herbed Cashew Cheese

    • ½ cup raw cashews
    • ¼ cup water
    • 1 tablespoon lemon juice
    • 1 clove garlic minced
    • 2 tablespoons nutritional yeast
    • 2 tablespoons chopped fresh herbs such as dill, cilantro, or parsley
    • 1 teaspoon onion powder
    • ½ teaspoon sea salt

    For the Nachos

    • 8-ounce bag blue corn tortilla chips
    • 1 cup cooked black beans
    • ¼ cup pickled jalapeno slices
    • 2 scallions sliced

    Instructions
     

    Make the Pumpkin

    • Preheat your oven to 400° and line a baking sheet with parchment paper.
    • Place the pumpkin in a large bowl and sprinkle on the oil and the seasonings. Toss to coat.
    • Spread the pumpkin out on the baking sheet and roast for 20-30 minutes, until the pumpkin is tender and has browned. You should flip the pumpkin cubes every 10-15 minutes to make sure that all sides brown.

    Make the Herbed Cashew Cheese

    • Mix all of the ingredients together in a high-powered blender. If the mixture is too thick, add more water a tablespoon at a time.

    Assemble the Nachos

    • Lay the chips out in a large dish or platter. Pile on the pumpkin, black beans, jalapeno, and scallions. Drizzle with the Herbed Cashew Cheese. Enjoy!
    Calories: 102kcal | Carbohydrates: 13g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 370mg | Potassium: 355mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3993IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg
    Tried this recipe?Tag @diannewenz on Instagram!
    Chili Roasted Pumpkin Nachos with jalapeños, cashew cheese, and scallions

    More Savory Pumpkin Recipes You Might Like Include:

    • Stuffed Mini Pumpkins
    • Pumpkin Curry
    • Tempeh and Pumpkin Noodle Bowl
    • White Bean Pumpkin Chili

    More Spicy Recipes You Might enjoy include:

    • Totally Loaded Vegan Chili Cheese Nachos
    • Roasted Chickpea Taco Salad
    • Chili Lime Roasted Chickpeas
    « Groundnut Stew
    Roasted Squash Soup made with Kabocha »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Linda from Veganosity

      October 16, 2017 at 10:38 am

      These look amazing! I'm so into pumpkin right now, and I love that you combined it with my favorite Mexican food.

    2. Dianne

      October 16, 2017 at 4:32 pm

      Thank you, Linda!

    3. Jenn

      October 17, 2017 at 4:38 pm

      I love the idea of these nachos! It's almost like deconstructed chili. Perfect for parties or also a really fun dinner!

    4. Nicole Dawson

      October 18, 2017 at 1:25 pm

      This is the first time I've seen anyone use pumpkin on their nachos & I love it!, especially with the blue corn tortilla chips. So fun.

    5. Dianne

      October 18, 2017 at 7:26 pm

      Thank you, Nicole!

    6. Dianne

      October 18, 2017 at 7:26 pm

      Thank you, Jenn!

    7. Sophia | Veggies Don't Bite

      October 19, 2017 at 2:38 am

      Dang! It's like fall and nachos fell in love and had a baby! Now you can eat them all year round!

    8. Amy Katz from Veggies Save The Day

      October 19, 2017 at 1:42 pm

      These nachos look amazing, Dianne! I can't wait to try them. This is totally my kind of recipe!

    9. Dianne

      October 19, 2017 at 2:25 pm

      Thanks, Sophia!

    10. Kristina

      October 20, 2017 at 5:42 pm

      oh I LOVE the sound of this! we make nachos for snacks and meals often... I will remember this one!

    11. Dianne

      October 20, 2017 at 6:09 pm

      I hope you enjoy it, Kristina!

    12. Alisa Fleming

      October 21, 2017 at 6:22 pm

      This is such a fun idea for nachos! That herbed cashews cheese sauce looks phenomenal, too.

    13. Dianne

      October 22, 2017 at 4:01 pm

      Thanks, Alisa!

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    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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