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Pumpkin Head Relish Tray

An appetizer so cute that it doubles as a Holiday decoration.

Pumpkin Head Relish Tray

Bring an appetizer to life with this holiday themed relish tray.

The vibrant colors of fresh vegetables make artwork easy when it comes to themed relish trays.

This festive relish tray is so fun and colorful it not only serves as a delicious finger food appetizer, but also a table decoration for Halloween and Thanksgiving.

Carrots are the perfect orange color for making a pumpkin.

The pumpkin head is made with peeled baby carrots (from a prepackaged bag) that are cut in half lengthwise and placed on the serving platter cut-side up.

This shows off the various layers of orange colors from the inside of the carrots and also gives some dimension to the pumpkin.

The pumpkin’s mouth and eyes are made with whole black olives (the small size) and the stem is made with green olives stuffed with pimentos.

Two slices of green olive finish off the eyes and last but not least, a radish rosette is added for the nose.

Below are step-by-step instructions for making a radish rosette.

Pumpkin Head Relish Tray

I actually made a couple of these relish trays.

One of the pumpkins looks a bit happier than the other (but the happy pumpkin looks like it was up too late the night before….I noticed some bags under its eyes).

The unhappy pumpkin looks a bit more scary because it has some carrot eyebrows that look a little angry.

See if you can tell the happy pumpkin from the scary pumpkin.

Here are more festive finger foods you may like “Christmas Tree Relish Tray“, “Mini Shrimp Tostadas with Homemade Guacamole” and “Grilled Cheese Roll Ups“.

Serve this relish tray with your favorite ranch dip or dressing, hummus, or even guacamole.

Let’s check out the ingredients.

Pumpkin Head Relish Tray Ingredients

A large radish, carrots, black olives and green olives with pimentos

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Radish Rosette:

Make a radish rosette by first cutting off the top and the tip of the radish.

Looking at the radish from top to bottom, imagine that it is a square with 4 sides.

Cut Radish

Then with a small knife, make a cut down one side of the radish that is about half way down to the bottom of the radish.

Cut Radish

Don’t cut the radish all of the way down.

Cut Radish Rosette

Next, on the other side of the radish make another cut that is about half way down, making sure not to cut the radish all of the way down.

Cut Radish Rosette

Cut Radish Rosette

Cut Radish Rosette

Then repeat by making the same type of cuts down the next two sides.

Radish Rosette in Ice Water

Add water and a couple pieces of ice to a small bowl.

Add the radish to the bowl.

Radish Rosette in Water

Radish Rosette in Water

Radish Rosette in Water

Let sit in the refrigerator for about 20 minutes or until the radish opens up like a flower (I made some extra radishes for the sole purpose of snacking).

For the Relish Tray:

Cut Carrots in Circle

Cut the carrots in half lengthwise (if cutting the carrots ahead of time, put them in a zipper lock plastic bag with some water so they don’t dry out).

On a flat large plate or platter, form the outline of the pumpkin with the carrots (round side of the carrot down).

Black Olives and Carrots

For the Smile – Make the smile for the pumpkin by using about 10 black olives for the “bottom lip” of the smile.

For the “inside” of the smile, add about 5 black olives.

Black Olives and Carrots

Lastly, for the “top lip” of the smile, use 4 more black olives and leave spaces on each side of the two olives in the middle for the pumpkin’s “teeth”.

Black Olives and Carrots on Plate

For the Teeth – Cut a couple of the carrots in half and lay them in between the black olives forming the “top lip”.

Black Olives and Carrots

For the Eyes – For each eye, use 4 black olives to make a diamond shape.

Black Olives and Carrots on Plate

For the Nose – Add the radish rosette to make the nose.

Pumpkin Head Relish Tray

Pumpkin Head Relish Tray

For the Face – Fill in the rest of the face with the remaining carrots.

Pumpkin Head Relish Tray

For the Stem – To make the stem, lay two green olives along the top edge at the top of the pumpkin.

Top with two more green olives.

Pumpkin Head Relish Tray

For the Eye Balls – Cut the remaining green olive in about ½ inch slices.

Remove the pimento and lay one slice over each of the diamond shaped black olive eyes.

Pumpkin Head Relish Tray

Vegetable Dip and Radishes

Serve with your favorite dip.

Pumpkin Head Relish Tray

…here’s the scary pumpkin relish tray.

Pumpkin Head Relish Tray

…here’s the happy pumpkin relish tray.

Pumpkin Head Relish Tray

Pumpkin Head Relish Tray

Thank you so much for stopping by CCC!

More Appetizer Recipes You May Like:

Twice-Baked Browned Butter, Bacon and Cheese Stuffed Potatoes

Chipotle Shrimp Guacamole

Jalapeno and Cheese Taquitos

Basil, Ginger Shrimp Cocktail Sauce

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Pumpkin Head Relish Tray

Pumpkin Head Relish Tray

Fun to make and delicious to eat.
Print Pin
Prep Time: 40 minutes
Total Time: 40 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Halloween, Pumpkin, Relish Tray, Vegetables
Servings: 4

Ingredients

  • 1 large radish
  • 32 peeled baby carrots each carrot cut in half lengthwise
  • 1 can (6 ounces) whole black olives (small size)
  • 5 large green olives with pimentos

Instructions

  • For the Radish Rosette - Make a radish rosette by first cutting off the stem and the tip of the radish. 
  • Looking at the radish from top to bottom, imagine that it is a square with 4 sides. Then with a small knife, make a cut down one side of the radish that is about half way down to the bottom of the radish. Don’t cut the radish all of the way down to the bottom.
  • Next, on the other side of the radish make another cut that is about half way down, making sure not to cut the radish all of the way down.  Then repeat by making the same type of cuts down the other two sides.
  • To a small bowl filled with ice water, add the radish rosette so it will open.  Let sit in the refrigerator for about 20 minutes or until the radish opens up like a flower.
  • For the Relish Tray - On a large flat plate or platter, form the outline of the pumpkin with the carrots (round side down). 
  • For the Smile - Make a smile for the pumpkin by using about 10 black olives for the “bottom lip” of the smile.  For the “inside” of the smile, add about 5 black olives.
  • Lastly, for the “top lip” of the smile, use 4 more black olives and leave spaces on each side of the two olives in the middle for the pumpkin’s “teeth”.
  • For the Teeth - cut a couple of the carrots in half and lay them in between the black olives forming the "top lip". 
  • For the Nose - Add the radish rosette to make the nose. 
  • For the Eyes and Face - For each eye, use 4 black olives to make a diamond shape. Fill in the face with the rest of the carrots. 
  • For the Stem - To make the stem, lay two green olives along the top edge at the top of the pumpkin. Top with two more green olives.
  • For the Eyeballs - Cut the remaining green olive in about ½ inch slices. Remove the pimento and lay one slice over each of the diamond shaped black olive eyes. 
  • Serve with your favorite dip.
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This recipe was originally posted on October 18, 2011.

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10 Comments

  1. I love this idea. The kids will really get a kick out of the pumpkin shaped face while eating their veges. Thanks for sharing.

  2. I love this idea! So fun! My daughter would love this!

    • Hi Lauren, so glad you liked it. It’s a lot of fun for kids to make…and a great snack for them too!

  3. SO cute! I love it!

  4. Love it! I am a sucker for cute, seasonal food. I’m just a big kid at heart, I guess!

  5. Amazingly simple and fun!! The handy tips about carrots and radish were really good 🙂 Loved your post!