Mini Pumpkin Charcuterie Cups
These Mini Pumpkin Charcuterie Cups are the cutest individual appetizers for Friendsgiving or any fall celebration. Tiny pumpkins are hollowed out, lined with cupcake papers, and filled with nuts, cheese, fruit, chocolate, and charcuterie for a charming, elegant twist on the traditional grazing board.Tip: Any mini pumpkin from the grocery store will work, but look for mini pumpkins called "Jack Be Little" at fall harvest festivals and farmer's markets - they are the perfect size and texture for these appetizer cups.
Equipment
- sturdy sharp knife
- small hammer optional, for firm or tough pumpkin hulls
- brown cupcake liners
- appetizer toothpicks
Ingredients
- 1/4 cup baking soda for washing pumpkins
- 6 mini pumpkins about 3–4″ diameter
- 3/4 cup mixed salted nuts (about 2 Tbsp. per cup)
- 6 Colby Jack cheese sticks about 1 oz. each
- 6 white cheddar cheese sticks about 1 oz. each
- 3 sesame grissini breadsticks snapped into 3" lengths
- 30 fresh blueberries 5 per cup
- 24 slices soppressata or salami 4 per skewer
- 6 olives green or black
- 4 oz. dark chocolate bar broken into squares
- 12 tiny pretzel twists 2 per cup
- Optional: fresh thyme sprigs and tiny organic food-safe flowers like daisies or chamomile blooms
Instructions
Wash the Mini Pumpkins:
- Fill a sink or large bowl with cool water and add ¼ cup baking soda. Submerge the pumpkins for 5–10 minutes, gently scrubbing away dirt and residue. Rinse well and dry thoroughly with a towel.
Carve the Pumpkins:
- Using a sturdy, sharp knife, carefully cut around the top of each pumpkin to create a lid. For firm pumpkins, tap the knife gently with a small hammer to “tap-tap-tap” your way around the stem. Remove the tops and set aside.
- With a small spoon or melon baller, scoop out all the seeds and stringy fibers. Scrape until the inside walls are smooth, then pat dry completely with paper towels. (Optional: save the seeds to roast later!)
Line the Pumpkins:
- Place a brown cupcake liner inside each pumpkin cavity to create a barrier and help keep ingredients fresh.
- Add about 2 tablespoons of mixed salted nuts to the bottom of each pumpkin.
- Add one Colby Jack and one white cheddar cheese stick to each pumpkin. Insert a 3" sesame grissini breadstick and tuck in 3–5 fresh blueberries.
- Thread 4 slices of soppressata or salami onto a cocktail skewer, topping with one olive. Insert one skewer into each pumpkin and pretzels and a small square of dark chocolate.
- Finish with a sprig of fresh thyme and, if desired, a tiny edible flower for a beautiful touch. Serve immediately.
Make-Ahead Tips
- Carve Ahead: Carve, de-seed, and dry the pumpkins up to 1 day before serving. Store covered in the refrigerator.
- Prep Fillings: Make the olive and salami skewers and cut the cheeses a day in advance. Lay on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate.
- Assemble Before Serving: Assemble and fill the pumpkins 1–2 hours before serving for the freshest texture. Even with liners, pumpkins release slight moisture over time, which can soften nuts and berries.
- Add Garnishes Last: Add thyme and flowers just before serving so they stay bright and fresh.
Notes
Ingredient Variations: swap in your favorite cheeses, such as smoked gouda, manchego, or pepper jack. Use chorizo, prosciutto, or even specialty jerky. Fresh veggies such as baby carrots, snap peas, or celery sticks can be added. Or add small crackers, dried fruit, or honeycomb. The options are endless!
Store leftovers covered in the refrigerator and enjoy within 24 hours for best results.
Tried this recipe?Let us know how it was!