Pumpkin Guts Dip

pumpkin guts dip

Place this pumpkin flavored dip inside of a hollowed out gourd so it can own its name! Serve with your favorite crackers as a party app or a fun after school snack. A savory dip like this one can be a nice change of pace from sneaking trick-or-treat candy all month long.


  • 1 can pumpkin puree
  • 1 cup pumpkin seeds, toasted (or any nut of choice)
  • 2 shallots
  • 1/2 white onion
  • 6 cloves of garlic (more or less, to taste)
  • 1 cup crimini mushrooms
  • 5 sage leaves
  • 2-3 tablespoons cooking oil of choice (for sautéing)
  • Salt and pepper (and/or other seasonings if preferred)
  • Splash of vinegar of choice (white, balsamic, red wine, apple cider…depending on your preference and flavor profile of your add ins)
  • Crunchy jalapeño pieces
  • Crackers of choice (I used cornbread crackers from Trader Joe’s)

Optional Add-Ins:

  • goat cheese
  • feta cheese
  • green onion
  • crushed red pepper flakes
  • bacon


  • Lightly toast pumpkin seeds (or nuts) in a dry (no oil) frying pan, until lightly browned and aromatic.
  • Chop and sauté shallots, onion, mushrooms, sage leaves and all of the garlic.
  • Add puree, toasted seeds, and sautéed veggies to a food processor or high-speed blender, and blend until smooth.
  • Add a splash of vinegar, salt and pepper, and any remaining seasoning, and pulse again until well mixed.
  • Hollow out a small pumpkin, add dip to the pumpkin, and top with crunchy jalapeño pieces (or other toppings of choice).

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