How to carve a smashing Halloween pumpkin (and what to do with its guts)

Whether you like them warty and terrifying, plump and cute, or extremely elaborate, now is the perfect time to get pumpkin planning for Halloween on October 31st.

We caught up with recipe developer and stylist Sarah Kiryshin from Content Bites to learn the how, why and what next when it comes to ghoulish gourds.

Choose your pumpkin

The pumpkins that are best for carving generally taste terrible: they are bred for structure, not sweetness. Buy bright orange Jack O’ Lanterns and Warty Goblins at Leaf in Melbourne and Fruitologist in Sydney. An increasing number of supermarkets stock Halloween pumpkins, too.

The larger the pumpkin, the easier it will be to carve neat shapes, especially for beginners. When choosing a pumpkin, look for wide, flat areas. “You want a consistent surface,” says Sarah. “When they’re wonky, you’re setting yourself up for an extra challenge.”

The design

“Think about the design before you shop for your pumpkin,” says Sarah. “Sketching something on a piece of paper or a whiteboard gives you an idea of how intricate it’s going to be, and that helps you choose the size of the pumpkin.”

Consider the level of difficulty: triangular or square shapes are easier than round, which take more finesse.

“I did a not-so-spooky pumpkin house, with square windows and a simple doorway,” says Sarah. You can put character figurines inside or baby pumpkins with faces drawn on them.

“And I also made a scary one with wonky eyes and a gaping mouth with pumpkin seeds coming out, so it looks like it’s vomited its own seeds.” There are lots of Halloween pumpkin templates online.

The tools

“A small, sharp, serrated knife with a pointy tip is good for the finer work,” says Sarah. “For cutting out the top of the pumpkin, a long, thin knife like a filleting knife is ideal.”

Lay a flat, damp tea towel or kitchen cloth under your chopping board to stop it from slipping on the kitchen bench. Cut away from yourself, protecting your hand with a tea towel.

Execution

“Give your pumpkin a clean to extend longevity,” says Sarah. Rub it with hand sanitiser, or give it a good scrub. “When the surface is clean, you won’t get dirt in your pumpkin when you carve it, which would make it rot faster.”

You can expect your pumpkin to look shipshape for about five days in cool weather, so consider that when hacking in.

“Cut the top off first, but make sure your cut is angled inwards so your lid has a ledge to rest on,” says Sarah. “If you cut straight down, it will fall into the pumpkin.”

Ensure the lid is large enough for you to get a hand in so you can remove the seeds. Depending on your design, you may cut the bottom off too.

Remove the seeds, either by hand or with a metal spoon. The better you scrape the inside, the neater the finish, and the longer your pumpkin will last. “The inside of a pumpkin has stringy bits and a membrane, so ideally you’re scraping that all off,” says Sarah.

Warty Goblin seeds roast well: wash them, toss with spices and a little oil, and roast for 20 minutes at 160C or until they are crisp.

Sketch your design onto the pumpkin with a whiteboard marker. “You can wipe it off once you’ve carved the pumpkin,” says Sarah. “Then slowly, carefully work your way around your stencil, making sure the knife is going through the pumpkin into the internal hollow so you can pop out the pieces.”

Illumination

“If you use real candles, be super mindful of how close they are to the top of the pumpkin because they will char the roof,” says Sarah. “Use low-set tea-lights or, to be safer, LED tea-lights.”

Lazy wins

If you can’t be bothered carving a design, cut the top off a Halloween pumpkin and put a vase of flowers inside. “It’s on-theme and fun and can make a beautiful table centrepiece, but it’s really low effort,” says Sarah.

Pumpkin Seed Dip

• ½ cup pumpkin seeds/pepitas

• ½ cup cashews

• ½ cup of mashed roasted pumpkin (butternut or jap)

• 1 tsp ground cumin

• ½ tsp smoked paprika

• ½ tsp ground coriander

• 1 packed cup coriander and/or parsley

• zest and juice of 1 lemon

• ⅓ cup extra virgin olive oil

• salt and pepper

Blend all ingredients in a food processor and serve topped with some extra roasted pumpkin seeds and a drizzle of olive oil.