Name: Pumpkin Guacamole Recipe
Prep time: 7 min
Total time: 7 min
Ingredients: 3 avocados; 1/2 cup red onion (chopped); 1 large tomato (sliced); 1 tsp minced garlic; 1/2 bunch cilantro (chopped); 1 jalapeno (finely chopped); 1 lime's juice; 1 - 4 shakes Green Tabasco sauce; salt and pepper (to taste)

Creamy Barfing Pumpkin Guacamole is SO easy to make and tastes delicious. It is perfect for any Halloween celebration!

Good dips like French Onion Dip, Apple Brickle Dip, and Pumpkin Dip are a MUST at any Halloween party, and this Pumpkin Guacamole fit right in! It’s not only an eye-catcher, but tastes SO good!

A barfing pumpkin!

I’ve blogged about Avocados several times because I LOVE them, especially in guacamole. When I saw this super fun idea on Pinterest from My Foods Looks Funny , I knew I had to do it myself.

We ended up making this for a family reunion we had this weekend, and it was a hit!! The pumpkin guacamole was great and was gone in no time!!

While this guacamole is perfect for any time, we wanted to jazz it up a bit for Halloween. I simple positioned the plate of guacamole at the “mouth” of the carved pumpkin to give the affect of a barfing pumpkin! So fun, right? Maybe a little gross, but just perfect for Halloween, right?!

Making HAlloween Guacamole

MASH + MIX! Mash avocados. Fold in all other ingredients. Mix well. Refrigerate until ready to serve.

Serving tips + Storing Info

Pumpkin carving tip: Since you’re most likely using this fun recipe for a party or gathering you don’t want to be spending valuable time carving your pumpkin instead of making other party preparations. Use the following tips to help carve this in advance and keep it looking fresh:

Have you ever heard to cut the opening out of the bottom instead of the top? This will help keep the sides from caving in, however you’ll need to place it on some type of plate to catch any juices from running out and making a mess.
Once the “pumpkin guts” have been removed go ahead and scrape off some of the wall. Thinning the wall will make carving a bit easier.
Sketch your design, even easy ones, then transfer it to the pumpkin before you start cutting.
Once the pumpkin has been gutted submerge the pumpkin in a solution of 1 teaspoon bleach:1 gallon of water. Allow it to completely dry and then rub the pumpkin, inside and out, with vegetable oil or petroleum jelly to prevent shriveling. Apply more oil/jelly when needed.
Place the pumpkin in a grocery bag and refrigerate when you’re not using it.

We used green Tabasco instead of normal Tabasco. The normal red sauce is pretty mild compared to other hot sauces. The green tabasco is known to have a more interesting and deeper flavor, plus it matches the color of the guacamole!

We love to serve this with a classic corn tortilla chip, but you could also use Fritos or dried vegetable chips like beets. Whatever you think will taste best with a spicy and creamy dip!

A big key to STORING guacamole is how to keep it from turning brown. These tips work for me:

Use fresh barely ripe avocados. They’ll last longer when stored.
Once the guac has been mixed up, press it into a bowl be sure that the top is level and smooth. Place a piece of plastic wrap directly on top of the guacamole.* Then press the edges of the plastic along the sides of the bowl. This will help keep any air from touching the guacamole. Cover the container with a lid.
Keep in the fridge for up to 2 days

Note: some people like to add a thin layer of water, lime juice or sour cream on top of the guacamole before placing the plastic wrap on top. Pour off excess liquid or scrape off cream before serving.

For more Halloween Recipes check out: