Pumpkin Face Halloween Veggie Tray Recipe
This Jack-O-Lantern Halloween Veggie tray is a quick and easy way to add some spooky vibes to your Halloween party. It’s a fun appetizer that you can whip up in minutes, using baby carrots and olives to make a jackolantern face on a platter. This post contains affiliate links.
This Halloween veggie platter works for both kids and adults, adding a little bit of creepy, but not so scary, flair to the table. Plus, it’s a healthier option to break up all the usual sweets of the season. The next time you need a simple, eerie appetizer, consider making this Halloween vegetable tray.
Quick and Easy Halloween Vegetable Platter
There’s never a shortage of Halloween desserts, so I like to have some fruit and veggie options for parties, as well. This Jack-O-Lantern veggie tray kind of gives me the same vibes as the Halloween Pasta Salad we have on the blog, which is a reader favorite all throughout spooky season.
I love to have quick and easy appetizers like this to make, whether I’m hosting or bringing an appetizer to someone else’s party. Minimal effort in the kitchen for a maximum creeptastic touch is what we are going for over here! Here’s a roundup of savory Halloween snacks and food recipes for more ideas.
What you’ll love about this recipe:
Be sure to check out the full recipe and ingredient list below
Just simple ingredients
Directions
Place the cookie cutter near the top left of your platter, about an inch from the edge. Fill the center of the cutter with olives to form the first eye.
Start arranging the baby carrots around the cutter, keeping them going in the same direction. You’re creating a barrier around the cutter for now, so don’t fill in the right side just yet.
Once you’ve built up enough carrots, gently press the olives down, then slowly remove the cookie cutter, being careful not to disturb the shape.
Repeat these steps on the right side of the platter to create the second eye.
Line up carrots under the eyes, lengthwise, to create a mouth. Then, add a row of carrots along the bottom of the platter, making sure the left and right sides meet.
Fill the remaining space at the bottom with olives, arranging them to cover any gaps. Serve and enjoy!
Similar Recipes
If you’re looking for more simple and spooky Halloween recipes, there are several more on the blog. The Butternut Squash Soup with Pasta Bats is a fun way to serve something a little more warm and hearty. Bat Wing Pasta Salad is another party favorite, packed with flavor and the perfect way to turn food into something creepy looking. For a breakfast trick, Moldy Halloween Muffins are really a treat in disguise and the perfect prank to pull on your kids or at the office.
Recipe Substitutions and Variations
Use sliced carrots: If you don’t have baby carrots, you can make sliced carrots work.
Swap olives for raisins: If this is way too many olives for your crowd, you can try adding some raisins for a sweeter twist.
Try different shapes: If you don’t have a triangle cutter, freehand or use other shapes for the eyes.
Different veggies: The black and orange of the carrots and olives give it that sharp look, but feel free to experiment. Bell peppers, celery sticks, or broccoli can replace carrots if you want to make a funky pumpkin.
Tools you’ll need
Here are some kitchen tools you’ll need for this recipe.
Storage
To store the veggie tray, cover it tightly with plastic wrap and place it in the fridge. It’s best eaten fresh but can last up to a day if stored properly. Avoid freezing, as it will ruin the texture of the veggies. Before serving again, check the carrots and olives, and brush with a little water if they look dry.
Tips & Tricks
- Prep ahead: Make it a day early and cover tightly in the fridge.
- Keep veggies fresh: Soak dry carrots in water for five minutes.
- Fix drying veggies: Brush water on veggies if they look dry.
- No cookie cutter?: Shape the face by hand if needed.
- Add a dip: Ranch and hummus are great dips to serve on the side
Halloween Veggie Tray
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Ingredients
- 2 lbs Baby Carrots
- 12 oz black olives Canned Medium Black Olives, drained
Instructions
- Place the cookie cutter in the upper left of the plate, about an inch from the top. Fill the center of the cutter with olives.12 oz black olives
- Assemble the carrots around the cutter, keeping them in the same direction. Do not fill in the right side yet; you’re creating a dam around the cutter.2 lbs Baby Carrots
- Once the carrots are built up around the cutter, gently press on the olives and carefully pull out the cutter a bit at a time.
- Repeat this process for the right side of the plate.
- Put a line of carrots under the eyes, lengthwise, and then run a line of carrots along the bottom of the plate until both sides meet. Remember, each line of carrots should have two layers.
- Fill the empty space at the bottom with olives, arranging them to fill in any gaps.
- Serve and enjoy!
Notes
- Prepare a day ahead and store in the fridge, tightly covered with plastic wrap.
- Do not freeze. Best served immediately or shortly after assembly.
- A platter with sides works best to prevent veggies from sliding.
- Soak dry baby carrots in water for five minutes to refresh them.
- Use a basting brush to gently brush water over veggies if they look dry.
- If you don’t have a cookie cutter, shape the face by hand.
- Adjust the number of veggies based on the size of your platter.
Nutrition
Our Favorite
Halloween Desserts
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If you try this Jack-O-Lantern Veggie Tray, I’d love to hear how it turned out! Leave a comment below and let me know. Don’t forget to share it and tag me on social media if you make it.
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