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Pumpkin Veggie Tray is the perfect snack for Fall. Kids will love to eat their veggies when they look like a jack o lantern. Whip this together in minutes for a fun and nutritious snack.

pumpkin veggie tray
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I love to make Halloween Recipes and this pumpkin veggie tray does not disappoint. It is so easy and looks amazing on your party table. Sneak in veggies with this fun platter and the kids won’t even complain.

You will save so much time that you can also make these Jack-O-Lantern Chocolate Covered Oreos and Orange Jack O Lantern Fruit Cups and make sure you check out our How to Make a Veggie Tray post.

Check out this other simple Halloween Treat – Halloween Snack Mix.

Why Make this Jack O Lantern Veggie Tray:

This is the perfect healthy Halloween Party Platter for all your upcoming gatherings. It is easy to make and can be made in a variety of ways.

I like to use it as a centerpiece for a delicious appetizer to serve for friends and family.

pumpkin vegetable tray

Ingredients for Halloween Vegetable Tray:

  • Baby Carrots
  • Celery Stalk
  • Mini Bell Pepper
  • Cucumber – sliced into thin slices
  • Ranch Dip – Try this easy homemade ranch dip.

It is so simple and only a few ingredients needed. Scroll to the bottom to see the full recipe in the recipe card.

Substitutions and Additions:

  • Change Dip – Feel free to make this perfect pumpkin Halloween veggie tray with your favorite dip. Serve with Hummus Dip or your Favorite Veggie Dip. You can serve the dip in an orange bell pepper.
  • Veggies – You can also make this veggie tray with different vegetables to change the look. You can use black olives for the eyes or cauliflower. An English cucumber would be perfect for the pumpkin stem.

Step by Step Instructions:

  • Step 1 – Place the baby carrots on a large circular tray. You want to use enough carrots so that your tray is covered in the orange carrots as much as possible.
  • Step 2 – Place the sliced cucumbers on top of the carrots to make the shape of a mouth.
  • Step 3 – You need 2 small bowls and put them where the eyes go. Pour the ranch dip into the small bowls for the eyes.
  • Step 4 – Slice 1 celery stalk to use at the center of the top of the tray. This will be the stem for the pumpkin.
  • Step 5 – Don’t forget the nose. Place the mini bell pepper in the center of the tray for the nose.

Expert Tips:

  • Fresh Vegetables – Try to also use fresh veggies so that they last longer when serving.
  • Serving – You can also put extra ranch dip in a large bowl and serve beside the pumpkin veggie tray. This is especially helpful if you have friends and family that love ranch and use a lot of it.
pumpkin veggie tray

How to Store Leftovers:

It is best to serve the day your prepare. But you can make the ranch dip ahead of time to save time and store in a mason jar. Store in the fridge until ready to serve.

More Halloween Ideas:

If you make this Pumpkin Veggie Tray, make sure to leave us a star rating. We love hearing from you.

Jack o lantern veggie tray

5 from 2 votes
Jack o lantern veggie tray is the perfect snack for Fall. Kids will love to eat their veggies when they look like a jack o lantern!
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Cuisine American
Course Appetizer
Calories 236

Ingredients

  • 2 lbs Baby Carrots
  • 1 Celery Stalk
  • 1 mini Bell Pepper
  • 1 Cucumber sliced into thin slices
  • 1/2 cup Ranch Dip
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Instructions

  • Place the baby carrots on a large circular tray. Make sure that the tray is covered in the orange carrots as much as possible.
  • Place the sliced cucumbers on top of the carrots in the shape of a mouth.
  • Then pour the ranch dip into 2 small bowls and place them on the tray in the place of the eyes for the pumpkin.
  • Slice 1 celery stalk and place it at the center of the top of the tray to be the stem of the pumpkin.
  • Then place the mini bell pepper in the center of the tray for the nose of the pumpkin.
  • Serve immediately or cover and refrigerate for up to 4 hours. Enjoy!

Nutrition Facts

Calories 236kcal, Carbohydrates 23g, Protein 2g, Fat 16g, Saturated Fat 2g, Cholesterol 10mg, Sodium 508mg, Potassium 675mg, Fiber 7g, Sugar 13g, Vitamin A 31564IU, Vitamin C 18mg, Calcium 93mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

5 from 2 votes (2 ratings without comment)

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