Carve, Cook, & Celebrate: A Full Halloween Guide

Pumpkin carving stencils, creative recipes from the innards, spooky drink pairings, and party ideas that turn October into a feast.

Halloween isn’t just about carving a scary face and tossing the guts—this year, let’s make pumpkins pull double (and triple) duty. Below you’ll find printable pumpkin carving face stencils that range from classic jack-o’-lantern grins to silhouettes of witches and monsters. Once the carving’s done, don’t waste those insides—turn them into crispy roasted seeds, savory fritters, creamy pasta, and spiced pumpkin butter that will have guests sneaking seconds. To wash it all down, we’ve paired each dish with a perfectly matched drink suggestion—from cozy ciders to spirited cocktails. And if you’re hosting, we’ve tucked in a few Halloween party ideas to help you set the mood: think candlelit corners with carved pumpkins glowing, themed playlists, and a DIY “witches’ brew” punch bowl. Whether you’re planning a family afternoon of carving or an adults-only haunted dinner, this guide gives you everything you need to carve, cook, and celebrate in true Halloween style.

When it comes time to gather everyone around, think of your carved pumpkins as more than decorations—they’re the centerpiece of your evening. Scatter them across the table and windowsills, letting the flicker of candlelight cast shadows that dance across the room. Layer in a few unexpected details: gauzy black fabric as a table runner, dried branches in vases for a witchy touch, and bowls of your freshly roasted pumpkin seeds set out for grazing. Keep the drinks flowing—sparkling cider for the kids, smoky cocktails for the grown-ups—and let your kitchen double as a cauldron of activity, with fritters sizzling and pasta steaming while guests chat. The music should lean playful but eerie (think “Monster Mash” into Billie Eilish), and a low-lit corner with a punch bowl labeled “witches’ brew” never fails to spark a photo op. By the time dessert comes—spiced pumpkin butter spooned onto warm biscuits or ice cream—you’ll have pulled off a party that feels both cozy and haunted, indulgent and mischievous, like Halloween itself.

So there you have it—pumpkin carving made easy with stencils, recipes that turn “guts” into gourmet and party details that bring it all together. However you celebrate—whether it’s carving with kids or hosting a haunted dinner—may your pumpkins glow bright, your plates stay full, and your night be deliciously spooky.

Happy haunting, and cheers to a Halloween worth remembering.

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Here are our favorite recipes for all of those pumpkin GUTS that you will not want to waste:

1. Roasted Pumpkin Seeds (Savory Spiced)

Servings: 2 cups
Time: 50 minutes

Ingredients

• 2 cups raw pumpkin seeds (rinsed, patted dry)
• 2 tbsp olive oil (or melted butter)
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cayenne (optional, for heat)
• 1 tsp kosher salt

Instructions

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment.
2. In a bowl, toss seeds with oil and spices until well coated.
3. Spread evenly in a single layer on the baking sheet.
4. Roast 35–45 minutes, stirring every 15 minutes, until golden and crispy.
5. Cool completely before storing in an airtight jar.

Tip: Rinse seeds thoroughly to remove pulp—it helps them crisp.

DRINK PAIRING:

• Non-Alcoholic: Sparkling lime water with a pinch of chili salt on the rim → cuts through the spice and saltiness.

• Cocktail: A crisp lager or a smoky mezcal margarita with lime + a salted rim. Both echo the paprika and cayenne.

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2. Pumpkin Gut Fritters

Servings: 12 fritters
Time: 30 minutes

Ingredients

• 2 cups pumpkin pulp (stringy innards, roughly chopped)
• 1 small onion, grated
• 2 large eggs
• ½ cup flour (all-purpose)
• ½ tsp baking powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• Neutral oil, for frying

Instructions

1. Place pumpkin pulp in a clean kitchen towel and squeeze out excess liquid.
2. In a bowl, mix pulp, onion, eggs, flour, baking powder, salt, pepper, and paprika. Batter should be sticky but hold together.
3. Heat ¼ inch oil in a skillet over medium heat.
4. Drop spoonfuls of batter, flatten slightly, and fry 3–4 minutes per side until golden.
5. Drain on paper towels, serve warm with sour cream or yogurt dip.

Tip: Add feta and parsley for a Mediterranean twist.

DRINK PAIRING:

• Non-Alcoholic: Chilled cucumber-mint lemonade → bright, cooling contrast to the fried richness.

• Cocktail: A sauvignon blanc (citrusy, grassy) or a gin & tonic with cucumber slice. Keeps it refreshing, not heavy.

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3. Pumpkin Gut Stock

Yield: ~6 cups stock
Time: 1 hour

Ingredients

• 3 cups pumpkin pulp
• 1 large onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, smashed
• 1 bay leaf
• 1 tsp whole peppercorns
• 8 cups water

Instructions

1. Combine all ingredients in a large pot.
2. Bring to boil, reduce to simmer for 45 minutes.
3. Strain through a fine mesh sieve, pressing solids gently.
4. Cool and store in fridge up to 5 days or freeze.

Use for: Risotto, ramen, soups, or as a braising liquid for chicken.

DRINK PAIRING:

• Non-Alcoholic: A warm ginger tea (mild sweetness + heat) → pairs well with earthy broth.

• Cocktail: A sake highball (sake + soda water + lemon peel). Light and umami-driven, doesn’t overshadow the stock-based dishes.

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4. Creamy Pumpkin Alfredo

Servings: 4
Time: 25 minutes

Ingredients

• 12 oz fettuccine
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 cup pumpkin puree (from roasted scraps)
• 1 cup heavy cream
• ½ cup grated parmesan cheese
• ¼ tsp nutmeg
• ½ tsp salt (adjust to taste)
• Freshly ground black pepper
• Parsley, for garnish

Instructions

1. Cook pasta according to package instructions. Reserve ½ cup pasta water.
2. In a skillet, melt butter over medium heat. Add garlic and sauté 1 minute.
3. Stir in pumpkin puree, cream, nutmeg, salt, and pepper. Simmer 3–4 minutes.
4. Add parmesan and stir until smooth. Adjust consistency with pasta water if needed.
5. Toss with pasta, garnish with parsley, serve hot.

Tip: Add crispy pancetta or sautéed mushrooms for extra depth.

DRINK PAIRING:

• Non-Alcoholic: A lightly sweetened iced chai latte → spices (cinnamon, cardamom) complement the nutmeg and cream.

• Cocktail: A buttery chardonnay or a bourbon old fashioned (orange peel + bitters balance the creaminess).

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5. Spiced Pumpkin Butter

Yield: ~2 cups
Time: 1 hour

Ingredients

• 2 cups pumpkin puree
• ½ cup apple cider (or juice)
• ½ cup brown sugar (lightly packed)
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• Pinch of cloves
• Pinch of salt

Instructions

1. Combine all ingredients in a saucepan.
2. Bring to a simmer over medium heat, reduce to low.
3. Cook uncovered, stirring occasionally, for 45–60 minutes until thickened.
4. Cool, then store in a jar in the fridge up to 2 weeks.

Serving Ideas: Spread on toast, swirl into oatmeal, or spoon over vanilla ice cream.

DRINK PAIRING:

• Non-Alcoholic: A warm apple cider with a cinnamon stick. Cozy, dessert-like pairing.

• Cocktail: A dark rum hot toddy (rum + honey + hot water + lemon) → marries perfectly with spiced, caramelized pumpkin butter.

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PUMPKIN CARVING STENCILS: