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Perfect Pumpkin Charcuterie Board with Easy Candied Pecans

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A stunning fall charcuterie board featuring a hollowed pumpkin filled with dips and cheeses, surrounded by homemade candied pecans, fresh fruit, and cured meats. Perfect for autumn gatherings and impressively easy to assemble.

Ingredients

Scale
  • 2 cups pecan halves (raw, unsalted)
  • 1/4 cup unsalted butter (cut into pieces)
  • 1/3 cup packed brown sugar (light or dark)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt (flaky sea salt preferred)
  • 1/2 teaspoon vanilla extract
  • 1 medium sugar pumpkin (about 4–5 pounds)
  • 8 ounces sharp cheddar cheese (block style)
  • 8 ounces gouda cheese (smoked preferred)
  • 4 ounces brie cheese
  • 6 ounces salami or prosciutto
  • 1 cup seedless red grapes
  • 1 large apple (honeycrisp or granny smith)
  • 1 tablespoon lemon juice (for apple slices)
  • 1/2 cup dried cranberries or cherries
  • 1/2 cup fig jam or honey
  • 1 cup assorted crackers
  • Fresh rosemary sprigs and thyme (for garnish)

Instructions

  1. Make the candied pecans: Place a sheet of parchment paper on your counter or a baking sheet. In a medium skillet over medium heat, melt the butter. Add brown sugar, cinnamon, and salt; stir until combined and bubbly, about 2 minutes. Add pecan halves and stir constantly for 3-4 minutes until toasted. Remove from heat, stir in vanilla extract, then immediately spread pecans in a single layer on parchment paper. Let cool completely (10-15 minutes). Break apart any clumps.
  2. Prepare the pumpkin: Wash and dry the pumpkin. Using a sharp chef’s knife, cut off the top 1/3 of the pumpkin. Scoop out all seeds and stringy pulp. Rinse inside with cold water and pat dry. If pumpkin wobbles, slice a thin piece off the bottom to make it flat.
  3. Slice the cheeses and meats: Cut cheddar and gouda into thin triangles or 1-inch cubes. Leave brie whole or cut into wedges. Fold salami or prosciutto slices in half, then in half again, and arrange into rosettes or piles.
  4. Arrange the board: Place hollowed pumpkin in the center of a large wooden board or platter. Fill pumpkin cavity with fig jam, honey, or a small wheel of brie. Arrange cheese in clusters around the pumpkin. Add salami rosettes between cheese clusters. Fill gaps with grapes, apple slices (tossed with lemon juice), dried cranberries, and clusters of candied pecans. Tuck crackers into empty spaces. Garnish with fresh rosemary and thyme.
  5. Serve: Let cheeses sit at room temperature for 20 minutes before serving. Serve immediately or refrigerate and bring to room temperature before serving.

Notes

Don’t overcomplicate the pumpkin – use it raw, not roasted. Take cheeses out of fridge 20 minutes before serving. Watch candied pecans carefully as they can burn quickly. The candied pecans can be made up to a week ahead and stored in an airtight container. For a vegan version, use plant-based cheeses and butter, and maple syrup instead of honey.

Nutrition

Keywords: pumpkin charcuterie board, fall appetizer, candied pecans, cheese board, Thanksgiving appetizer, Halloween party food, grazing board

Find it online: https://sparklespoon.com/perfect-pumpkin-charcuterie-board-with-easy-candied-pecans/