The frights of All Hallow’s Eve are best paired with a bite to eat. These “fang-tastic” recipes provide endless ways to celebrate all things spooky.
A twist on the famous autumn dessert, this pumpkin pie dip takes around 30 minutes to prepare and yields 6 servings.
- 2 c. heavy cream
- 1 (3.4-oz.) box instant vanilla pudding mix
- 1/2 c. canned pumpkin
- 2 tsp. pumpkin pie spice
- Ginger snap cookies, for serving
- In a stand mixer, beat heavy cream and vanilla pudding mix for 1 to 2 minutes until stiff peaks form.
- Add pumpkin and pumpkin pie spice and stir to combine, then chill if desired.
- Serve with ginger snaps.
Unleash your inner monster while preparing these Frankenstein sandwich wraps. These serve as a festive yet nutritious party snack.
- Large spinach wraps
- Preferred sandwich filling
- 1 slice Cheddar cheese and/or nori (seaweed wraps)
- 1 sliced pimento-stuffed olive
- 2 whole olives
- 3 cornichon pickles
- Fill each wrap with desired sandwich filling and roll it up like a burrito.
- Cut cheese slices and/or nori in half and cut triangle shapes for hair.
- Place on 1 half of the wrap.
- Cut the remaining half into long strips for the mouth.
- Cut the smallest cornichons in half lengthwise for eyebrows and then cut a thin slice for the nose.
- Place olive slices for eyes.
- Use toothpicks to secure 2 olives or cornichons to sides of the wrap for Frankenstein’s bolts.
These “pumpkin” deviled eggs provide a Halloween spin on the classic party appetizer. Yielding 12 eggs, these snacks resemble tiny pumpkins.
- 12 large eggs
- 1/2 c. mayonnaise
- Juice of 1/2 lemon
- 1 1/2 tsp. Dijon mustard
- kosher salt
- Freshly ground black pepper
- 2 tsp. paprika
- 4 chives, cut into small pieces
- Place the eggs in a single layer in a saucepan and add enough water to cover eggs with 2 inches of water.
- Bring to a boil, then reduce heat and cook, covered, for 1 minute.
- Remove from heat and let it sit, covered, for 14 minutes, then rinse under cold water.
- Crack the shells and carefully peel the eggs under cool running water.
- Halve eggs lengthwise.
- Spoon out yolks into a small bowl and place whites on a serving platter.
- Using a fork, mash yolks, then stir in mayonnaise, lemon juice and Dijon before seasoning with salt and pepper.
- Spoon the mixture evenly among egg whites and smooth the top.
- Carefully dust paprika all over the yolk mixture, completely covering it.
- Use a sharp paring knife to make ridges down the paprika-dusted yolk to look like a pumpkin.
- Place chives above egg mixture to look like a stem before serving.