Creamy, warmly spiced, and a welcome addition to any fall cocktail or snacking spread, Pumpkin Pie Hummus is an easy-to-make sweet dip boasting our favorite fall flavors! It’s ready in less than 5 minutes and made with everyday pantry staples.
Move over pumpkin bread; a new favorite fall recipe is in town! Pumpkin pie hummus is creamy, spiced with warm and sweet seasonings, and blended to smooth and creamy perfection, making a tasty addition to any fall snacking spread. Plate it with fruit and crackers for a surprisingly nutritious after-school snack, serve it with a decorative plastic spider (or two!) at your next Halloween party, or add it to your favorite dessert charcuterie for an autumnal twist.
Not only do adults and kids love this dip, but it’s super easy to make, too! Just measure the ingredients, add them to the food processor, blend, and go! Made with just two tablespoons of brown sugar per batch, you can feel good about the modest sugar count of this recipe, too. For more fall-themed recipes, check out my Fall Leaf Cake Pops, Puffy Pastry Football, and Caramel Apple Cake recipes.
What is Pumpkin Pie Hummus?
Also known as pumpkin spice hummus, this is a smooth, creamy, and dessert hummus recipe. Whereas traditional hummus is savory and infused with garlic, oil, and cumin, this hummus is sweet and seasoned with pumpkin pie spice, brown sugar, and vanilla extract. It’s perfect for sweeter, fall-themed dippers like sliced apples, pears, or graham crackers!
Why This Recipe Is The Best
- Pumpkin-Forward: Boasting almost a full can of pumpkin puree, there’s no denying the fall-festivity of this sweet treat!
- Better-For-You: This dip’s sweet, creamy, cinnamon, and nutmeg-infused flavor belies how nutritious and good-for-you it is. With a base of chickpeas, pumpkin puree, and almond butter, you will enjoy making this recipe for your family and friends as much as they’ll love eating it!
- Quick and Easy: This recipe is ready in less than five minutes, using common pantry staples. It’s great for last-minute get-togethers and pumpkin spice cravings.
Ingredients
- Chickpeas – Also known as garbanzo beans, chickpeas are firm and hearty when whole but smooth and creamy when pureed, making them the best base for hummus recipes. Drain and rinse the chickpeas well before adding them to the food processor.
- Pumpkin Puree – Made with pureed pumpkin squash, this puree adds a naturally sweet and earthy flavor to the fall recipe. For the best results, use only 100% pure pumpkin puree, not pumpkin pie filling.
- Almond Butter – Adds a creamy, sweet, and nutty base to the hummus dessert recipe. Use unsweetened, room-temperature butter and stir it well before measuring.
- Brown Sugar – Adds sweet molasses notes to the recipe, complementing the pumpkin pie spice blend and creating a classic pumpkin pie flavor.
- Pumpkin Pie Spice – This quintessential fall seasoning puts the “spice” in this pumpkin spice hummus recipe. A combination of ground cinnamon, nutmeg, cloves, and allspice, both homemade or storebought pumpkin pie spice work. Always use spices within their expiration dates for the best flavor.
- Vanilla Extract – Elevates the sweet dip, adding warm, sweet nutty notes and a touch of indulgence. Use pure vanilla extract if possible.
Helpful Tools
- Measuring Cups & Spoons
- Food Processor
- Rubber Spatula
- small plastic spiders
- small pumpkin dish
- round wooden serving tray
How to Make Pumpkin Pie Hummus
Step 1: Add ingredients to the food processor.
Place the chickpeas, pumpkin puree, almond butter, brown sugar, pumpkin pie spice, and vanilla extract into a food processor.
Step 2: Blend.
Pulse or blend the hummus until smooth and creamy.
Step 3: Serve.
Scoop the hummus into a serving bowl and serve with sliced apples, Teddy Grahams, and graham crackers!
Recipe Variations
- Maple Pumpkin Pie Hummus: Swap the same amount of maple syrup for the brown sugar for a sweet caramel-like finish.
- Nut Butter: Add a different nutty twist on this sweet hummus recipe, use cashew or peanut butter instead of almond butter. Or, if you are nut-free, substitute sunflower seed butter.
- Sweet Potato Hummus: Use 1 ¼ cups of roasted and pureed sweet potato in place of the pumpkin puree for a sweet potato pie-flavored dip!
Tips for Making Perfect Pumpkin Dessert Hummus
- Drain and rinse the chickpeas. Aquafaba, the liquid in which the chickpeas are canned, can get sudsy when pureed. For the smoothest texture and purest flavor, drain and rinse the chickpeas well before adding them to the food processor.
- Stir down the sides of the food processor. As the mixture blends, little bits of the hummus ingredients may splatter on the sides. Scrape down the sides of the processor as needed to help it puree smoothly.
- Adjust the seasonings to taste. After blending, sample the pumpkin pie dessert hummus and adjust the seasonings as needed. Add more brown sugar or maple syrup to make it sweeter, extra pumpkin pie spice, or ground cinnamon for a more pronounced sweet-spicy note. You can also add a pinch of sea salt—or garnish with flaky sea salt—to create a sweet and salty flavor!
What to eat with pumpkin pie hummus
Serve this pumpkin pie hummus recipe with your favorite fall fruits – sliced apples, pears, and Asian pears are some of my favorites – and Teddy Grahams or graham crackers. Switch up the presentation by plating this dip with Nilla Wafers, honey pretzels, chocolate Teddy Grahams, or gingersnaps. Other sliced fruits, such as persimmons and figs, also pair well. For an indulgent finish, dip chocolate-coated pretzels or snickerdoodles!
Storage Directions
In the refrigerator – Leftovers keep covered in an airtight container for up to 5 days.
In the freezer – This recipe can also be frozen. Freeze the hummus in a freezer-safe container for up to 4 months. Defrost overnight in the refrigerator until thawed through.
FAQ
What is pumpkin pie hummus made of?
Pumpkin pie hummus is made by blending chickpeas, pumpkin puree, pumpkin pie seasoning blend, almond butter, brown sugar, and vanilla extract together until creamy. Different recipes may use different ingredients to create the creamy, spicy, and sweet flavor, but this combination was superior in my testing!
What is a substitute for canned pumpkin puree?
The best substitute for canned pumpkin filling is a homemade puree of pumpkin, butternut squash, or sweet potatoes. Roast any of these three ingredients, scoop out the softened flesh, and puree in a food processor until smooth. The second-best substitute is using defrosted frozen butternut squash puree.
Why can’t you used pumpkin pie filling instead of puree?
You can’t use pumpkin pie filling instead of puree because the filling has added sugars, sweeteners, seasonings, and (sometimes) stabilizers. Pumpkin puree, on the other hand, is 100% squash. I created this recipe with the puree, so using the filling will throw off the flavor balance of this recipe.
Other Autumn Recipes to Try
Sweet Potato Casserole Cheesecake
An extra sweet twist on the popular Thanksgiving dish! This cheesecake has a unique rice krispie crust and is filled with a smooth and creamy sweet potato cheesecake filling. Top it with mini marshmallows then toast them with a kitchen torch!
Pumpkin Spice Doughnuts
Pillowy soft baked doughnuts with a warm, autumnal pumpkin spice flavor. They are decorated with homemade pumpkin spice sprinkles for an extra festive touch!
Pumpkin Spice Panna Cotta
We’re adding an autumnal twist to classic panna cotta and adding some pumpkin spice, instant coffee and white chocolate to create the most insanely delicious fall dessert that you’ve ever eaten!
Shepherd’s Pie Cake
Look closer to discover that this classic dinner recipe is actually dessert!
Pumpkin Spice Pop Tarts
Creamy, pumpkin-y filling is enveloped in homemade, buttery pie crust. Perfect for packing in school lunches or weekend baking adventures.
Pumpkin Pie Hummus
Pumpkin Pie Hummus is creamy and warmly spiced, and it’s a welcome addition to any fall cocktail or snacking spread! All you need are everyday ingredients and 5 minutes for a better-for-you delicious dip boasting favorite fall flavors.
Equipment
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- 1 ¼ cups pure pumpkin puree not pumpkin pie filling
- ¼ cup almond butter
- 2 tbsp brown sugar
- 2 ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- Sliced apples
- teddy grahams
- graham crackers
Instructions
- Place the chickpeas, pumpkin puree, almond butter, brown sugar, pumpkin pie spice and vanilla extract into a food processor and pulse until smooth.
- Scoop it into a bowl of your choice and serve with the sliced apples, teddy grahams and graham crackers!
Notes
Storage Directions
In the refrigerator – Leftovers keep covered in an airtight container for up to 5 days.
In the freezer – This recipe can also be frozen. Freeze the hummus in a freezer-safe container for up to 4 months. Defrost overnight in the refrigerator until thawed through.
Recipe Success Tips
- Drain and rinse the chickpeas. Aquafaba, the liquid in which the chickpeas are canned, can get sudsy when pureed. For the smoothest texture, drain and rinse the chickpeas well before adding them to the food processor.
- Stir down the sides of the food processor. As the mixture blends, little bits of the hummus ingredients may splatter on the sides. Scrape down the sides of the processor as needed to help everything puree smoothly.
- Adjust the seasonings to taste. After blending, sample the pumpkin pie dessert hummus and adjust the seasonings as needed. Add more brown sugar or maple syrup to make it sweeter, extra pumpkin pie spice, or ground cinnamon for a more pronounced sweet-spicy note. You can also add a pinch of sea salt—or garnish with flaky sea salt—to create a sweet and salty flavor!
Nutrition
Serving: 1gCalories: 206kcalCarbohydrates: 47gProtein: 3.8gFat: 1gSaturated Fat: 0.1gSodium: 135mgPotassium: 92mgFiber: 0.7gSugar: 36.5gCalcium: 34mgIron: 4mg
Tried this recipe?Let us know how it was!
Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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