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If you’re hosting a Halloween party, this Puking Pumpkin appetizer will make your guests smile! It’s the perfect addition to your Halloween spread.
This Halloween dip is easy to assemble using homemade guacamole or store-bought as a shortcut. It will quickly become the centerpiece of your snack table!
How to Carve a Puking Pumpkin
The hardest part of this idea is carving the puking Jack-o-lantern.
You’ll need to start by cutting a circle around the stem so you can remove it—almost like a hat or a lid. To make a statement piece, this works best with a larger pumpkin rather than sugar pumpkins.
Then, use a large spoon to scoop out the seeds in the center of the pumpkin and all the stringy middles. You don’t need to be perfect while doing this, as you can always scrape out any visible stringy parts later when you carve the pumpkin’s mouth.
Once the pumpkin has been scooped out, draw the face on the front of your pumpkin using a washable marker. (This will help you avoid mistakes!)
Draw two sideways V-shapes for the eyes. Then, draw a round circle below them for the mouth. Use a sharp knife to cut the shapes you just drew and remove the cut-outs.
Scrape out any remaining stringy bits you see, and then your pumpkin is ready for your party spread. You can prepare this 24 to 48 hours in advance.
Serving with Guacamole
When you’re ready to serve this appetizer, set the carved pumpkin on a large platter or tray. If you don’t have a large enough platter, place a plate in front of the pumpkin so that the guacamole can spill over.
Add guacamole to the plate near the pumpkin’s open mouth.
Then add a little guacamole on the mouth area, so it looks like the pumpkin is puking guacamole onto the plate. (Appealing, right?)
Serve with tortilla chips or sliced veggies. If you’d like to offer salsa or sour cream, you can serve those in separate bowls on the side.
This easy guac appetizer is perfect to serve before you go trick or treating!
Looking for more Halloween recipes? Try Witch Finger Cookies, Mummy Granola Bars, or Spider Web Bean Dip for more ideas.
Ingredients
Homemade Guacamole
- 6 ripe avocados (about 6 to 8 oz. each)
- 4 to 6 tablespoons fresh lime juice
- 1 teaspoon fine sea salt , plus more to taste
- 2 minced garlic cloves (optional)
- 1 cup diced red onion
- ½ cup fresh cilantro
- 2 jalapenos , seeds removed and diced
Pumpkin Assembly
- 1 large carving pumpkin
Instructions
- Prepare the Guacamole: Cut the avocados in half and carefully remove the pit. Use a large spoon to scoop the avocado flesh out of the shell, then add it to a large bowl. Mash the avocado with a fork until it looks relatively smooth.
- Add 4 tablespoons of lime juice, along with the salt, garlic, red onion, cilantro, and jalapeno, if using. Continue to mash and stir the ingredients together. Taste the mixture and add another tablespoon of lime juice or an extra ¼ teaspoon of salt to boost the flavor. (My go-to ratio is 1 tablespoon of lime juice plus ¼ teaspoon of fine sea salt per large avocado used, but this may vary based on your taste buds and the type of salt used.) Serve the guacamole right away, or store it in an airtight container in the fridge for up to 72 hours.
- Carve the Pumpkin: Use a washable marker to draw the face on the pumpkin, starting with two V-shapes for the eyes and a big circle for the mouth. Use a sharp knife to cut the shapes out, creating the face.
- When ready to serve, arrange the jack-o-lantern on a large platter. Add the guacamole near its mouth, spooning some into the pumpkin's mouth so it looks like the pumpkin is responsible for making the dip. Arrange tortilla chips around it, and serve chilled.
Notes
Nutrition
If you make this Puking Pumpkin, I’d love to hear how it goes for you. Leave a comment and star rating below letting me know how you like it.
