What are some good healthy Halloween treat recipes?

I’m mostly interested in baked goods, but other recipes are welcome as well. If you’ve actually made them before, I’m especially interested.



  1. 0 Votes

    Though not baked goods, here are two fun, healthy, and tasty, Halloween treats. 

    1. Carrot Finger Food – Ingredients: 4 long carrots, 1 medium carrot, veggie dip, softened cream cheese, sliced almonds, and baby carrots.  Fill serving bowel with your favorite veggie dip.  Wash and peel the carrots using the long carrots for fingers and the medium carrot for a thumb.  In each carrot use a pairing knife to cut a flat, shallow notch.  Using the cream cheese as “glue,” attach the almond to the notch.  Serve with baby carrots.

    Carrot Fingers and Dip Halloween Recipe

    2. Apple Bites – Ingredients:  apples and sliced almonds.  Quarter and core desired number of apples.  Cut a wedge from skin side of each quarter.  Press almonds into wedges for teeth.

    For more Halloween recipes, checkout the attached link.

  2. 0 Votes

    The website ivillage.com has a great list of healthy Halloween treats for kids. It includes caramel honey apples, spiced pretzels, ‘hermits’, spicy roasted soy beans, and popcorn balls. The link to the recipes is below.  Startcooking.com also has a list of healthy snacks that can be easily made with a child.  Many of them also incorporate vegetables, and other low-fat options.

  3. 0 Votes

    Another great recipe idea for Halloween or anytime during the winter squash season, is roasted pumpkin/squash seeds.  There is a link to basic recipes below, but to this you can add any herbs or spices you’d like, such as thyme, oregano, chili powder, etc.

  4. 0 Votes

    I’m a big fan of using a real pumpkin as a dish on Halloween, so here’s a recipe for real pumpkin stew that you can put right back in the pumpkin when you’re done.


    Pumpkin Stew

    Tuesday, February 09, 2010

    7:44 AM


    • 4 c. real pumpkin pulp, diced
    • 2 c. dried navy beans, soaked overnight in 2 c. water then drained
    • 2 yellow onions, diced
    • 2 large garlic cloves, minced
    • 2 tbsp. olive oil
    • 3 c. corn
    • 6 tomatoes
    • 6 tbsp. tomato paste
    • 1 1/2 tbsp. basil
    • 1 1/2 tbsp. oregano
    • 3/4 tsp. black pepper
    • 1 tsp. marjoram
    • 1 tbsp. salt




    Sautee onions and garlic in olive oil. Put beans, pumpkin, and all seasonings but salt in pot with water 2 in. above ingredients. Add onion, boil, then cover and simmer on low for 2 hr. Add tomatoes, paste, corn, and salt. Boil, then simmer on low for 30 min. Put back into hollowed pumpkin to serve.



    Here’s a non-traditional frozen pumpkin pie recipe that has no dairy and not too much sugar:



    Frozen Pumpkin Pie

    Tuesday, February 09, 2010

    7:50 AM

    Crust Ingredients

    • 30 small gingersnap cookies (7.5 oz.)
    • 2 tbsp. raisins
    • 1 tbsp. canola oil


    Filling Ingredients

    • 1 c. canned pumpkin puree
    • 1/2 tsp. ground ginger
    • 1/4 tsp. grated nutmeg
    • 2 pints frozen vanilla Rice Dream




    Preheat oven to 350. Coat 9-in. pie pan with cooking spray.


    For crust: Combine gingersnaps and raisins in food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into bottom and up side of pan. Bake until set, about 10 min. Transfer to wire rack to cool.


    For filling: Combine pumpkin, cinnamon, ginger, and nutmeg in large bowl and mix well. Add Rice Dream and stir until blended. Spoon mix into cooled pie crust. Freeze until firm, at least 2 hr. Let pie soften slightly in fridge for 20-30 min. before serving.


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