Pumpkin Pie Hummus

Why You’ll Love This Recipe

This recipe is a fun and nutritious alternative to traditional pumpkin desserts. It’s naturally sweet, packed with fiber and protein, and comes together in minutes using pantry staples. Whether you’re looking for a festive appetizer, healthy snack, or a creative dish for autumn brunches, Pumpkin Pie Hummus checks all the boxes—easy, delicious, and full of warm, cozy flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned chickpeas (drained and rinsed)
• Pumpkin purée (not pumpkin pie filling)
• Maple syrup or honey
• Tahini
• Vanilla extract
• Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
• Salt
• Olive oil or water (to adjust consistency)
• Optional toppings: chopped pecans, cinnamon, coconut flakes, or a drizzle of maple syrup

Directions

1. In a food processor, combine chickpeas, pumpkin purée, tahini, maple syrup, vanilla, pumpkin pie spice, and salt.
2. Blend until smooth, scraping down the sides as needed.
3. If the hummus is too thick, add olive oil or water a tablespoon at a time until desired consistency is reached.
4. Taste and adjust sweetness or spice as desired.
5. Transfer to a bowl and top with your favorite garnishes.
6. Serve chilled or at room temperature with fruit, crackers, or toast.

Servings and timing

This recipe makes about 1 ½ cups of hummus (4–6 servings).
Prep time: 10 minutes
Total time: 10 minutes

Variations

• Extra Creamy: Add a few spoonfuls of Greek yogurt or coconut cream for a silky texture.
• Nutty Boost: Blend in almond or cashew butter instead of tahini.
• Chocolate Twist: Add a tablespoon of cocoa powder for a pumpkin-chocolate version.
• Spiced Up: Sprinkle in extra cinnamon or ginger for a bolder spice flavor.
• Low-Sugar Option: Reduce maple syrup and add a mashed banana for natural sweetness.

Storage/Reheating

Store Pumpkin Pie Hummus in an airtight container in the refrigerator for up to 5 days.
It can also be frozen for up to 1 month—just thaw in the fridge and stir well before serving.
This hummus is best served cold or at room temperature. Reheating is not recommended.

FAQs

Can I use homemade pumpkin purée?

Yes, just be sure it’s smooth and well-drained so the hummus isn’t watery.

Do I need to peel the chickpeas?

Not necessary, but peeling them can result in an extra smooth texture.

Is this hummus sweet or savory?

It’s sweet and spiced—think of it like a dessert dip rather than a savory hummus.

Can I make this without tahini?

Yes, you can substitute with nut butter or simply leave it out for a lighter version.

What can I serve with Pumpkin Pie Hummus?

Apple slices, graham crackers, pretzels, toast, or rice cakes all work great.

Can I use pumpkin pie filling instead of purée?

No, pumpkin pie filling is already sweetened and spiced—use plain pumpkin purée for best control of flavor.

Is this recipe vegan?

Yes, if you use maple syrup instead of honey.

How do I make my hummus smoother?

Blend for several minutes and add a little water or oil to loosen the texture.

Can I use another type of bean?

Yes, white beans like cannellini or great northern beans work well as a substitute.

Does this hummus freeze well?

Yes, freeze in an airtight container and thaw overnight in the refrigerator before serving.

Conclusion

Pumpkin Pie Hummus is a delightful fall-inspired dip that’s equal parts comforting, healthy, and easy to prepare. It’s a great way to enjoy the flavors of the season in a fresh and creative way—perfect for snacks, brunch spreads, or a light dessert. Try it once, and it might just become a new autumn favorite.

Pumpkin Pie Hummus

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Pumpkin Pie Hummus is a sweet and spiced twist on traditional hummus, blending pumpkin purée, chickpeas, and warm fall spices into a creamy, festive dip. Perfect for snacking, spreading, or holiday gatherings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 1.5 cups (4–6 servings)
• Category: Snack
• Method: Blended
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 3/4 cup pumpkin purée (not pie filling)
• 3 tbsp maple syrup or honey
• 2 tbsp tahini
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 2–3 tbsp olive oil or water (to thin)
• Optional toppings: chopped pecans, cinnamon, coconut flakes, maple drizzle

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Instructions

1. In a food processor, combine chickpeas, pumpkin purée, tahini, maple syrup, vanilla extract, pumpkin pie spice, and salt.
2. Blend until smooth, scraping down the sides as needed.
3. Add olive oil or water 1 tablespoon at a time to reach desired consistency.
4. Taste and adjust sweetness or spice if needed.
5. Transfer to a bowl and garnish with optional toppings.
6. Serve chilled or at room temperature with fruit, crackers, or toast.

Notes

• Use maple syrup for a vegan version.
• Peeling chickpeas creates a smoother hummus but is optional.
• White beans can be substituted for chickpeas.
• Store in fridge for up to 5 days or freeze for up to 1 month.

Nutrition

• Serving Size: 1/4 cup
• Calories: 130
• Sugar: 6g
• Sodium: 160mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg