Clementine Pumpkins

by Michelle on October 31, 2013

As I mentioned in my last post, I hosted my first Halloween party this past weekend and it was a huge success! For lunch, I served dishes that I’ve made before—burgers, macaroni and cheese and salad—but for the appetizers, I wanted to implement the Halloween theme. I saw these little clementine pumpkins crop up time and again on Pinterest and I can see why. They’re super, super easy to make, they look adorable, and they’re a healthy addition to the sugar fest that Halloween parties usually are. They were such a hit, I’m making these little pumpkins again for Charlie’s Halloween party at school. Happy Halloween!

Clementine Pumpkins

1 bag or box of clementines, peeled

2 to 3 stalks of celery, sliced crosswise and then chopped into 1/4 inch pieces

Peel the clementines carefull so that they don’t come apart. Stick a piece of celery in the top. Adjust the width and length of the celery based on the size of your “pumpkins.”

This post is part of Food Network’s Fall Fest, a collection of recipes starring the season’s best bounty. For more Halloween inspired recipes, check out the blogs below:

Feed Me Phoebe: Leftover Jack-o-Lantern Salad i.e. Pumpkin & Arugula Salad with Miso-Lemon Dressing

The Heritage Cook: Jack-o’-Lantern Black & Orange Soups

The Lemon Bowl: Roasted Butternut Squash and Apple Soup

Virtually Homemade: Apple Caramel Cake Pops

Weelicious: Roasted Pumpkin and Toasted Pumpkin Seeds

Jeanette’s Healthy Living: Ghoulish “Bloody Brains” Roasted Cauliflower and Beet Hummus

Devour: Caramel Apples for Halloween

Taste With The Eyes: Braised Oxtail for Halloween?

Napa Farmhouse 1885: Silky Pumpkin Hummus

Red or Green: Spooky Black Bean Dip & Chile Roasted Sweet Potato Appetizers

Dishing: Spinach Stuffed Mushrooms

Domesticate Me: Spiced Pumpkin Punch

Cooking With Elise: Wicked Good Halloween Recipes

The Sensitive Epicure: Trick or Treat, Spaghetti or Squash? Both

FN Dish: Have a Homemade Halloween

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