1. Preheat your oven to 190°c.

2. Add the ingredients from the pumpkin list to a bowl and toss the pumpkin in the oil and syrup to evenly coat. Transfer to a baking tray and place in the centre of the oven for 35-40 minutes, or until the pumpkin is fully cooked, softened, but the outsides are not crispy.
3. While the pumpkin is cooking, add a pan to a medium heat, add the oil to heat, then add the chopped onion and pepper, and cook for 6-8 minutes until softened. Add the spices and cook for a further 2-3 minutes until the vegetables are evenly coated.
4. Add the tomatoes and reduce to a low heat. Cook for a further 10 minutes, then add the pinto beans and continue to cook on a low heat for 15-20 minutes. Once the pumpkin is ready, add the cooked pumpkin to the pan and stir to combine. Cook for a further 10 minutes, stirring often. In this time the chilli dip should have fully thickened and the pumpkin will start to fall apart and blend with the sauce. The beans should have softened to a point where they also fall apart if you hit them with your spoon. I opted to leave mine slightly chunky, but you can also blend your dip at this stage if you want it to be smooth.
5. If you wish to use cheese, add it as the final step before removing your dip from the heat. Add it to the pan and stir for 2-3 minutes until it’s fully melted and combined.
6. Remove from the heat and transfer to a dish to serve in. This batch makes enough to fill four dip bowls the size of the one shown in this post.

Serve and enjoy!