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A Halloween veggie tray surrounded by cobwebs and small plastic pumpkins.
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Easy Halloween Pumpkin Veggie Tray

An easy 10-minute Halloween veggie tray made with carrots, cucumber, olives and dips, arranged as a fun pumpkin for kids and parties.
Prep Time10 minutes
Total Time10 minutes
Diet: Gluten Free, Vegetarian
Allergen: Dairy
Servings: 10 servings
Calories: 50kcal
Author: Dannii Martin

Equipment

  • Large serving board

Ingredients

UK Metric Measures - US Customary Measures

Instructions

  • Make the pumpkin: Arrange 800 g of Baby carrots over a large round or oval serving tray to create a pumpkin shape, leaving spaces for two eyes, a nose and the mouth.
    • Don't worry about making it perfectly symmetrical. Real carved pumpkins definitely aren't perfect, and I think this actually looks better when it is a little wonky.
  • Add the eyes: Spoon 1 portion of Tzatziki and 1 portion of Greek yogurt ranch dip into two small bowls and place them towards the top of the pumpkin to make the eyes.
  • Make the face: Arrange ½ Cucumber (sliced) into a smile, add 70 g of Black olives for the nose and put ½ rib of Celery at the top for the pumpkin stalk.
  • Serve: Put it straight onto the table and let everyone tuck in.

Notes

  • Put the two dip bowls onto the board first and arrange the carrots around them. It is much easier than trying to squeeze the bowls in afterwards.
  • Use a round or oval tray if possible, as the pumpkin shape will come together naturally.
  • Choose a tray that is only slightly bigger than the amount of vegetables you have. A very large board can make the pumpkin look sparse.
  • Wash and dry the vegetables thoroughly so everything stays crisp.
  • Prepare the dips ahead of time and keep them refrigerated until you are ready to assemble the tray.
  • Use vegetables your children already enjoy rather than adding unusual ones just because they look good.
  • Let kids arrange the face themselves. It doesn't need to look perfect to look like a pumpkin.
  • You can make this Halloween veggie tray as large or small as you need by simply scaling the carrots and using bigger or smaller dip bowls.
  • If you are transporting it, take the ingredients separately and assemble the tray when you arrive.
  • Keep extra carrots and cucumber in the fridge so you can top up the platter if one vegetable disappears particularly quickly.

Nutrition

Serving: 1portion | Calories: 50kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 213mg | Potassium: 230mg | Fibre: 3g | Sugar: 4g | Vitamin A: 11099IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg

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