This puking pumpkin guacamole is the Halloween party dish that gets everyone laughing: a little carved pumpkin "throwing up" a big pile of spicy bacon guacamole, surrounded by low carb chips and crunchy veggies. It takes about 10 minutes to make the guac, it's keto friendly at just 4g net carbs per serving, and it's always the first thing people take pictures of.
Why This Puking Pumpkin Is a Party Favorite
A "puking" or "vomiting" pumpkin is a classic Halloween party dish, and it never fails to make people laugh. The best part is that the pumpkin is just the serving bowl. The real star is a guacamole that happens to be naturally low carb, so everyone can dig in, whether they're eating keto or not.
For Halloween, we didn't want just any old guac, so this one is a spicy guacamole with hot sauce, cumin and fresh jalapeño, plus chopped bacon for a smoky, salty bite. If you'd like a milder everyday version, try our Easy Creamy Guacamole or Low Carb Chunky Guacamole with Cumin.
Key Ingredients for the Spicy Guacamole
- Avocados. Four ripe Hass avocados make enough to fill the pumpkin's mouth and spill across the plate. They should give slightly when you press them; hard avocados won't mash smoothly.
- Lime juice. Fresh lime juice brightens the flavor and slows browning. Lemon juice works in a pinch.
- Hot sauce and jalapeño. These bring the heat. We used Frank's RedHot, but any vinegar-based hot sauce is fine. Keep the jalapeño seeds for extra kick, or scrape them out for a milder dip. A red chili or serrano looks great too.
- Onion powder and ground cumin. Onion powder gives you onion flavor without chopping, and ground cumin adds a warm, smoky note. Swap in finely diced red onion if you prefer fresh.
- Cooked bacon. Four slices, chopped, add crunch and saltiness. Leave it out for a vegetarian version.
- Fresh cilantro. A couple of tablespoons of leaves for freshness. If cilantro tastes like soap to you, use flat-leaf parsley or chives.
How to Carve a Puking Pumpkin
You don't need to be a pumpkin-carving pro for this. The face is mostly drawn on, and the only real cut is the mouth. Here's how to do it step by step.
- Pick the right pumpkin and tools. A small sugar pie pumpkin, about 6 to 8 inches tall, is the right size for a party platter and won't dwarf the guacamole. You'll need a small serrated carving saw (a pumpkin carving kit is easiest, though a sharp paring knife works) and a permanent marker.
- Mark the mouth low on the pumpkin. Draw a wide oval or open "O" shape in the lower third of the pumpkin, with the bottom edge about an inch above the base. A low mouth lets the guacamole look like it's pouring straight out onto the plate.
- Cut the mouth at an angle. Saw along your line with the blade angled slightly inward, then push the plug out and trim off any stringy flesh. You can leave the seeds and "guts" inside, since only the front of the mouth will show. If you do clean it out, save the seeds to make Roasted Pumpkin Seeds.
- Draw on the rest of the face. Scrunched-up eyes, a triangle nose and a few "queasy" lines sell the joke. Drawing them on with marker is quicker than carving and keeps the pumpkin from drying out.
- Position and fill. Set the pumpkin toward the back of a large platter, tilted slightly forward. Spoon guacamole into the mouth so it's heaped up, then keep spooning it down and out across the plate so it looks like the pumpkin is throwing up.
Keeping the guacamole from browning. Avocado turns brown when it's exposed to air, so mix in the lime juice as soon as you mash the avocados, and make the guac as close to party time as you can. If you make it ahead, press plastic wrap directly onto the surface (not just over the bowl) and chill it. Assemble the pumpkin at the last minute, and if it's sitting out for a while, give the surface a quick stir to bring back the green.
Helpful Tips
Mash, don't blend. A fork or potato masher gives the guacamole some texture, which looks more convincing oozing out of the pumpkin. A food processor turns it into a smooth paste that slides around the plate.
Season in stages. Hot sauce and cumin can vary a lot from brand to brand. Add the smaller amount first, taste, and then add salt, pepper and more heat until it tastes right to you.
Add the bacon last. Stir the chopped bacon in right before serving so it stays crisp, and save a little to sprinkle over the top.
Use a big platter. The guacamole needs room to "spill," and the dippers need room around it. A large oval or round platter works better than a board with raised edges.
Variations
- Queso instead of guacamole. Fill the pumpkin with a warm cheese dip for a golden-orange "spill." Our Low Carb Cajun Andouille Cheese Dip is a great fit. Serve it soon after making it so it stays scoopable.
- Spinach dip instead of guacamole. A creamy green spinach dip gives the same spooky look without any browning worries. Try our Low Carb Blue Cheese, Spinach, and Artichoke Dip.
- Mild guacamole for kids. Skip the jalapeño and hot sauce and add a little extra lime and salt.
- Cheesy guac. Stir in some shredded cheddar or crumbled cotija, or fold the avocado into our Keto Cheddar Avocado Dip.
- Loaded guac. Add diced tomato or chopped cooked shrimp for a chunkier, more filling dip.
Serving Ideas with Low Carb Dippers
Surround the pumpkin with plenty of low carb dippers so everyone keeps happily munching. Our Low Carb Halloween Chips are the most festive option, and crunchy Homemade Pork Rind Chips are practically zero carb. Short on time? A bag of store-bought pork rinds like EPIC Pink Himalayan Sea Salt Pork Rinds works too. We also love Low Carb Tortilla Chips (as shown) and Microwave Pepperoni Chips.
For something fresh, build a veggie platter alongside the pumpkin: cucumber sticks, celery, jicama sticks, bell pepper strips and cooked shrimp are all great with guacamole. If you want the veggies to be part of the fun, set out our Owl Veggie Tray on the same table.
Storing & Make-Ahead
Leftover guacamole keeps in the fridge for 1 to 2 days. Transfer it to a small container, smooth the top, press plastic wrap right onto the surface and seal the lid. If the top layer darkens, just scrape it off or stir it in. Store any leftover bacon separately so it doesn't go soft.
We don't recommend freezing this guacamole. It becomes watery and dull once thawed, and the bacon loses its crunch. The carved pumpkin itself is decoration only, so compost it after the party rather than cooking with it.
FAQs
How far ahead can I carve the pumpkin?
You can carve the mouth and draw on the face up to 2 days ahead. Once cut, a pumpkin starts to dry out and soften around the edges, so keep it somewhere cool, or wrap it loosely in plastic and refrigerate it if it fits. Wipe the cut edges with a damp paper towel before serving, and only add the guacamole right before guests arrive.
How do I keep guacamole green?
Acid and no air are the keys. Mix lime juice into the avocado right away, and cover the guacamole with plastic wrap pressed directly onto the surface until you're ready to serve. Making it no more than a few hours ahead also helps. On the platter, a gentle stir brings back the bright green color if the top starts to darken.
Is guacamole keto?
Yes. Avocados are high in fiber and healthy fats, so this spicy guacamole comes in at about 4g net carbs per serving. Just make sure you serve it with low carb dippers instead of corn tortilla chips.
More Low Carb Halloween Recipes
If you loved this puking pumpkin, here are a few more spooky treats you might enjoy:
- Halloween Spider Web Dip
- Low Carb Jack O'Lantern Dip
- Halloween Spider Deviled Eggs
- Low Carb Monster Bites - a Halloween appetizer!
- Low Carb Halloween Recipes
📖 Recipe
"Puking" Pumpkin with Spicy Guacamole
Ingredients
Equipment
Step-by-Step Instructions
- Cut the avocados in half, remove the pits and scoop the flesh into a large bowl. Add the lime juice right away and mash with a fork or potato masher until mostly smooth but still a little chunky.
- Add the onion powder, hot sauce and cumin and mix well. Taste, then season with salt and pepper as needed.
- Stir in the chopped bacon, cilantro and jalapeño (keep the seeds for more heat). If you're not serving right away, press plastic wrap directly onto the surface and refrigerate.
- Draw a wide oval mouth in the lower third of the pumpkin with a permanent marker. Cut it out with a small serrated carving saw or paring knife, angling the blade slightly inward, and remove the plug. Draw on the eyes and nose with the marker.
- Set the pumpkin toward the back of a large platter, tilted slightly forward. Spoon the guacamole into the mouth and down onto the plate so it looks like the pumpkin is throwing up. Surround with low carb chips and vegetable sticks and serve right away.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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