Mini Pumpkin Charcuterie Cups: The Cutest Individual Appetizer for Fall Entertaining

Mini pumpkin charcuterie cups will make every guest feel special with their own edible arrangement in a mini pumpkin. They’re easy, elegant, and just the right touch to make your fall gathering feel extra special.

My appetizer repertoire is feeling a bit tired, so I’ve been looking for a fresh fall appetizer idea for our Friendsgiving feast this year. I wanted something fun and also a little elegant – and these pumpkin cups are it! You can fill them with your favorite nuts, cheeses, meats, and fruits. It’s a beautiful little pumpkin appetizer that serves a single portion. I think it’s just the right combination of seasonal and special.

I first spotted a version of these on Pinterest, and had to try the idea for myself. However, there weren’t any clear instructions or details on how to make these mini pumpkin charcuterie cups. I had questions: How should I prep the shells? Will the ingredients get soggy inside the pumpkin over time? Can I make them ahead? Well. Now that I’ve done the research and a bit of work, I can give you all the details!

Wash Your Mini Pumpkins

Before you carve or fill anything, take a moment to wash your mini pumpkins. Even though they look clean, most are coated in a thin layer of wax or field dust from transportation. It only takes 5 minutes and keeps your appetizer cups food-safe. Shines them up a bit, too!

Fill your kitchen sink (or a large tub) with cool water and add about ¼ cup of baking soda. Gently stir the water to dissolve it, then submerge the pumpkins for 5 minutes. Use a soft brush or cloth to lightly scrub away any dirt or residue. Rinse well with clean water and dry thoroughly with a towel, especially around the stem and in the crevices.

Carve Your Pumpkins

I quickly discovered that not all mini pumpkins are created equal! Some are tough, others are soft. A bag of bright orange mini pumpkins from the grocery store was so tough that it felt like chiseling stone. After some trial and error, I found the best and easiest way to carve them is to use a sturdy, sharp knife and a small hammer, then “tap, tap, tap” some shallow cuts along the top rim. This helps break through harder skins without cracking the pumpkin. However! I also purchased a couple of mini white pumpkins separately. They were much softer and carved so easily, I didn’t need to hammer or tap away at the lid.

Scoop Out the Pumpkin Seeds

Use a small spoon or melon baller to gently scoop out all the seeds and stringy fibers from inside each pumpkin. Rotate as you go so you don’t miss the edges. If your pumpkins are on the softer side, they’ll hollow out easily. For firmer ones, take your time and use a sturdy spoon to scrape until the walls are smooth.

When the cavities are clean, pat the insides completely dry with paper towels. Any leftover moisture can cause the cheese or nuts to soften too much, so make sure they’re dry before you line them with cupcake papers (more on that in a bit).

Mini Pumpkin Charcuterie Cup Ingredients

These cups are easy to customize to your own taste, but here’s exactly what I used to make six mini pumpkin charcuterie cups. Each ingredient adds color, flavor, and texture.

You’ll Need:

• 6 mini pumpkins (about 3–4″ diameter)
• 6 brown cupcake papers – to line the pumpkins
• Appetizer picks – for skewering
• Salted mixed nuts – about 2 tablespoons per cup
• Sesame grissini breadsticks – one 3″ piece per pumpkin
• Cheese sticks – 1 oz. each of Colby Jack and sharp white cheddar
• Soppressata or salami slices – four slices per skewer
• Olives – one per skewer (pimiento, garlic or jalapeno-stuffed)
• Pretzels – one or two mini twists per pumpkin
• Fresh thyme sprigs – for a fragrant garnish
• Dark chocolate pieces – one small square per pumpkin
• (Optional) tiny food-safe flowers like organic daisies or chamomile blooms

Line and Fill the Pumpkin Shells

Once your pumpkins are carved and clean, line each one with a brown cupcake liner to protect the food from moisture. A note about the liners I used: I purchased them in 2023, and they are now unavailable. However, any tulip or lotus cupcake liner will stand over the rim of the pumpkin and create a nice decorative edge. Add about 2 tablespoons of salted nuts to form the bottom layer. This gives an even layer that supports the rest of your ingredients.

Next, place one stick each of Colby Jack and sharp white cheddar cheese inside the pumpkin. Slide in a 3″ piece of sesame grissini for height and texture. Tuck in 3–5 fresh blueberries or another fruit of your choice for a pop of color and sweetness.

Add the Skewers and Final Touches

Build a small skewer by threading one olive and 4 slices of soppressata or salami, folded or rolled. Insert one skewer into each pumpkin cup. Add a piece of dark chocolate for a surprise treat, then finish with a sprig of thyme and an optional, tiny food-safe flower for that picture-perfect touch.

Make-Ahead Tips & Recipe Notes

If you’re planning ahead for Friendsgiving or Thanksgiving, you can prep these mini pumpkin charcuterie cups in stages so the final assembly is stress-free.

1. Carve and Prep the Pumpkins (Up to 1-2 Days Ahead)
Start by carving the tops, scooping out the seeds, and wiping the insides completely dry with paper towels. Once clean, replace the tops and cover the pumpkins tightly with plastic wrap or store them in an airtight container in the refrigerator. This keeps them fresh and ready to fill.

2. Prep the Fillings (Up to 1 Day Ahead)
Next, prepare the salami or sopressata and olive skewers. Lay them on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate. You can also cut and portion the cheese sticks ahead of time so they’re ready to grab when it’s time to assemble.

3. Assemble the Cups (1–2 Hours Before Serving)
About one to two hours before serving, pat pumpkins dry again, then line each pumpkin with a brown cupcake liner. Begin layering the nuts, cheeses, fruit, and chocolate. Even with the liner, pumpkins naturally release a bit of moisture over time, which can cause the berries to soften and the nuts to absorb extra humidity, so it’s best not to fill them too early.

4. Add Finishing Touches (Just Before Serving)
Finally, just before serving, tuck in the fresh thyme sprigs and any tiny food safe flowers such as daisies or chamomile blooms. This keeps your garnishes fresh.

Seasonal Style for Your Table

These are so naturally pretty, I just love how they turned out! The white pumpkins are so beautiful, I may just opt for a whole tray of them for Friendsgiving. But the orange is fun and eye-popping – decisions, decisions!

These mini pumpkin charcuterie cups make beautiful, edible table decorations at each place setting. You could even tuck in a place card holders with the name of your guests. Or, for a bountiful look, line them up on a serving tray. Each little pumpkin feels like a personal gift, with just enough treats to keep your guests satisfied while they wait for the main course.

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