Creamy Basil Jack O Pumpkin Food

PUKING PUMPKIN

Puking Pumpkin image

Get ready for Halloween with our fun and festive Puking Pumpkin recipe. Combine red onions, avocado, jalapeño peppers, bacon bits and more to turn your standard jack-o'-lantern into a spooky puking pumpkin.

Provided by My Food and Family

Categories Home

Time 15m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 11

Ingredients

large pumpkin (12 to 15 lb.)
3 fully ripe avocados
1/2 cup PHILADELPHIA Cream Cheese Spread
1/4 cup fresh lime juice
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 tomato, finely chopped
1/2 cup finely chopped red onions
1/2 cup loosely packed fresh cilantro, chopped
1 pkg. (2.25 oz.) OSCAR MAYER Real Bacon Bits
1 fresh jalapeño pepper, finely chopped
1 clove garlic, minced

Steps:

Carve pumpkin into jack-o'-lantern face as desired; place on large platter. Use 15-inch sheet of parchment paper to make "ramp" leading from jack-o'-lantern's mouth to platter.
Process avocados, cream cheese spread and lime juice in food processor until smooth.
Spoon into medium bowl.
Add remaining ingredients; mix well. Spread onto parchment paper to resemble vomit coming from jack-o'-lantern's mouth as shown in photo.

Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

JACK-O'-LANTERN EMPANADAS

Jack-o'-Lantern Empanadas image

Your trick-or-treaters will love these spooktacular pockets with silly grins. The savory filling is perfectly spiced, and the refrigerated pie crust makes prep easy.-Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 2-1/2 dozen.

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
1/2 cup frozen corn
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
2 garlic cloves, minced
1 can (15 ounces) pumpkin
1/2 cup black beans, rinsed and drained
2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
2 packages (14.1 ounces each ) refrigerated pie crust
1 large egg
1 tablespoon water

Steps:

Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add corn, onion and pepper; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, black beans and seasonings; heat through. Cool slightly., On a lightly floured surface, unroll pie crust. Cut 60 pumpkins with a 3-in. floured pumpkin-shaped or round cookie cutter, rerolling crust as necessary. Place half of the pumpkin cutouts 2 in. apart on parchment-lined baking sheets; top each with about 1 tablespoon pumpkin mixture. Using a knife, cut jack-o'-lantern faces or slits out of the remaining cutouts. Place over the top of the pumpkin mixture; press edges with a fork to seal., In a small bowl, whisk egg and water; brush over empanadas. Bake until golden brown, 12-15 minutes. Remove from pan to wire racks.

Nutrition Facts : Calories 137 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 174mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

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