Make This Pumpkin Keg and Become a Halloween Legend

It's surprisingly quick and easy to make a drink dispenser everyone will talk about

Serving beer from an actual pumpkin will make your Halloween party memorable, and making a pumpkin keg couldn’t be easier. This craft is a smaller and simplified version of the monster pumpkin keg Andy Farrell demonstrated for Washingtonian back in 2014.

You’ll need

A pumpkin (choose one that looks like it could hold a few beers)

Something to carve it with (a specialty pumpkin knife is dandy but a regular knife will work fine)

A spoon to scoop out the guts

A spigot (we used this one from Amazon)

A marker or pencil

A candle


How to make your pumpkin keg

  1. Using your knife, cut the top off the pumpkin and scoop out the insides. Make sure to remove all the strings and seeds.
  2. Take a pencil or marker and trace the circumference of your spigot about three quarters of the way down the pumpkin. If your spigot comes with rubber washers, put one on either side to prevent leaks.
  3. Carefully cut the hole for the faucet using your knife. Push the faucet through. It’s better to cut it too small and enlarge it gradually, but if you make the hole too big all is not lost: Insert the faucet in your pumpkin, light your candle, and drip wax around the faucet stem to keep it from leaking.
  4. Fill your pumpkin keg with beer. Replace the top, pour, and enjoy!
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Senior editor

Andrew Beaujon joined Washingtonian in late 2014. He was previously with the Poynter Institute,, and Washington City Paper. His book A Bigger Field Awaits Us: The Scottish Soccer Team That Fought the Great War was published in 2018. He lives in Del Ray.

Web Producer/Writer

Rosa joined Washingtonian as an editorial fellow in fall 2016. She likes to write about race, culture, music, and politics. She graduated from Mount Holyoke College with a degree in International Relations and French with a minor in Journalism. When she can, she performs with her family’s Puerto Rican folkloric music ensemble based in Jersey City. She lives in Adams Morgan.

Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.

Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.