Spooktacular Snacks that will Haunt Your Taste Buds

At Thompson Price Kitchens, Baths & Home, we know fall is the season for more than just remodeling inspiration—it’s also the perfect time to gather, celebrate, and indulge in a few frightfully fun treats. While our Design Center in Chesterfield is all about creating dream kitchens and baths for families across the St. Louis metro area, today we’re stirring the cauldron in a different way.

Because let’s be honest: every great kitchen remodel should end with a space where memories (and snacks) are made. So whether you’re hosting a Halloween bash, throwing a Friendsgiving, or settling in for a cozy movie night, these spooky-chic treats will wow your guests without turning you into a kitchen witch.

1. Pizza-Stuffed Pumpkins

Recipe by Lamour Workman & Photos by Julia Gartland

Ingredients

2 cups (16 oz.) ricotta
1 cup shredded mozzarella
1/2 cup finely grated Parmesan
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 (16.3-oz. tube) Pillsbury Grands Southern Homestyle Biscuits
1 cup (1/2 stick) unsalted butter
2 cloves garlic, finely chopped
1 Tbsp. chopped fresh parsley
1 tsp. paprika
16 (1″-long) thin pretzel sticks
Marinara Sauce, for serving

Equipment Needed: Kitchen Twine

Directions

1. In a medium bowl, combine ricotta, mozzarella, Parmesan, salt and pepper. Cover with plastic wrap and refrigerate until ready to use.
2. Cut biscuits into 16 pieces; form each into a ball with your hands. Roll out each ball to a 3 1/2″ to 4″ round.
3. Place 1 Tbsp. ricotta mixture in the center of each round. Gather sides of dough; pinch to seal. Gently press down on dough to create a flat bottom. Transfer to a parchment-lined baking sheet. Repeat with remaining rounds. Refrigerate until cold, about 20 minutes.
4. Preheat oven to 350°. Cut 16 (17″ to 20″) pieces of kitchen twine. On a cutting board, lay out 1 strip of twine. Place 1 piece of stuffed dough in the center of twine. Loosely tie around dough, then flip and tie as if you were tying a bow around a gift. Turn dough and tie twine around it one more time to look like a pumpkin. Make a loose knot to secure. Trim off excess twine. Repeat with remaining stuffed dough and twine. Arrange on a parchment-lined baking sheet, spacing 1″ to 2″ apart
5. Bake pumpkins until golden brown, about 15 minutes.
6. Meanwhile, in a small pot over medium-low heat, melt butter. Add garlic, parsley, and paprika and cook, stirring occasionally, until garlic is fragrant and slightly browned, 1 to 2 minutes. Let cool.
7. Brush pumpkins with garlic butter. Transfer to a wire rack and let cool. Carefully remove twine.
8. Insert a pretzel stick into top of each pumpkin. Serve with marinara sauce alongside.

2. Boo-berry Pies

Recipe by Anya Ptacek & Photos by Julia Gartland

Ingredients

Pies

1/4 cup blueberry jam
1 tsp. fresh lemon juice
1/4 tsp. kosher salt
All-purpose flour, for dusting
1 (14-oz.) pkg. pie dough
1 large egg

Icing

1/2 cup (60 g.) confectioners’ sugar
1 Tbsp. fresh lemon juice

Directions

Equipment Needed: A ghost-shaped cookie cutter, small round piping tip

Pies

1. Preheat oven to 400°. In a small bowl, mix jam, lemon juice, and salt.
2. On a lightly floured surface, roll out pie dough until smooth. Cut out 12 ghosts with cookie cutter. Arrange 6 ghosts on a parchment-lined baking sheet.
3. Using the smaller end of round tip, cut out 2 eyes on 6 remaining ghosts. Using the larger side of tip, cut out a mouth on ghosts with eyes.
4. Spread 2 tsp. jam mixture onto the center of 6 ghosts on baking sheet. In a small bowl, beat egg until blended. Brush sides of jam-filled ghosts with egg wash.
5. Carefully arrange ghosts with cutouts on top of ghosts with jam. Crimp edges together
6. Bake pies until golden brown, 10 to 12 minutes. Let cool slightly.

Icing

1. In a small bowl, mix confectioners’ sugar, lemon juice, and 1 tsp. water until smooth and spreadable.
2. Using an offset spatula or butter knife, spread icing over ghosts.

3. Ghost Smores Dip

By Lauren Miyashiro & Photo by Rocky Luten

Ingredients

1 bag ghost marshmallows (or 4 packages ghost Peeps)
2 cups semi-sweet chocolate chips
1/4 cup heavy cream, warmed
Graham crackers, for serving
Mini chocolate chips, for ghost eyes

Directions

1. Preheat oven to 450°. In the bottom of a 9″ oven-proof skillet, baking dish, or pie dish, spread out chocolate chips and pour cream on top. Cover completely with a single layer of ghost marshmallows.
2. Place mini chocolate chips over eyes and mouth. (The already-drawn faces will fade in the oven.)
3. Bake until the chocolate has melted and the ghosts are golden, 8 to 10 minutes.
4. Serve warm with graham crackers for dipping.

Why We Love Fall Entertaining

Just like a remodeling project, great gatherings start with thoughtful design. From choosing the right layout for your kitchen island to setting the mood with lighting, your home should be the stage for moments like these—filled with laughter, family, and maybe a ghost or two.

At Thompson Price, we believe in creating kitchens and spaces where these memories come to life. So when you’re done conjuring up spooky snacks, remember: our Chesterfield Design Center is here to help you design a home that’s stylish, functional, and perfectly you.