Pumpkin Chipotle Cheddar Grits

Ok here it comes…..Thanksgiving recipes! We are about a week and a half out and this is about the time people start really thinking or stressing about the big day! My only advise is to calm down!  It is just dinner and not many people make the entire dinner themselves.  If you are hosting, come up with your menu this week and assign recipes to friends and family.  Take some of the pressure off! And if you are hosting then I would suggest you make only the turkey, but if you are the guest or making some of the sides along with the main course then this is a good one!  Pumpkin Chipotle Cheddar Grits!  It’s not traditional, but it is DELICIOUS and will pair perfectly with all the other traditional sides and that juicy turkey.

A side note-chipotle peppers are spicy! So start out using one and work your way up to 2 or 3 depending on how spicy you like it! You can freeze the left over peppers for up to 3 months.


Pumpkin Seeds

Pumpkin Chipotle Cheddar Grits

A spicy Southwest twist on traditional Southern grits. These are delicious and so easy to make!

Servings 6


  • 3 cup Chicken broth
  • 1 cup pure pumpkin puree (NOT pumpkin pie puree)
  • 1-2 chipotle peppers chopped fine
  • 1/2 teaspoon Kosher salt
  • 1 cup stone ground grits-white or yellow
  • 2 Tablespoons butter
  • 1 7oz bag shredded cheddar cheese
  • 1/4 cup salted and roasted pumpkin seeds (or pepitas)


  1. Bring to a boil in a medium sized sauce pot, chicken broth, pumpkin puree, chilies and salt. Whisk to combine. 

  2. Once boiling slowly whisk in grits. Stirring constantly for about a minute.

  3. Reduce heat to low.  Cook for about 15-20 minutes or until thickened. 

  4. Stir in butter and cheese. 

  5. Serve hot with pumpkin seeds garnished on top.