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.