Pumpkin Puke Guacamole

Cut a carved pumpkin, remove the flesh, slice it into roughly quarter‑inch strips, and dice about half a cup.

Place the diced pumpkin in a pan with about half an inch of water, bring to a boil, and cook for 3–5 minutes until tender; then drain.

Dice the Roma tomatoes, sprinkle with 0.5 tsp salt and a pinch of sugar, let sit for a few minutes, and drain excess juice.

Dice the avocados (four) and drizzle with a little lime juice to prevent browning.

Dice a few jalapeno peppers and about 2 tbsp diced onion.

In a large bowl combine the pumpkin, tomatoes, avocado, jalapeno, onion, and lime juice; mix gently.

Season with black pepper to taste and 0.5 tsp cayenne pepper; adjust salt if needed.

Mash the mixture slightly to achieve a chunky, pumpkin‑colored guacamole.

Serve the guacamole in the pumpkin’s mouth, surrounded by corn chips for a spooky Halloween presentation.