Pumpkin Pie Hummus Recipe
This pumpkin pie hummus recipe is so simple to make with only six ingredients! It’s a delicious sweet hummus that is sweet with warm flavors and is perfect for dipping fruit, graham crackers, ginger snaps, or pretzels.
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This hummus is almost like eating pumpkin pie without the crust. We love apple slices as our favorite dipper for this hummus. It’s a delicious healthy sweet treat that is full of fall flavor.
Homemade hummus is so easy to make and versatile too! You can make this easy dessert hummus or savory hummus in minutes, and there are so many ways to serve them.
What you will love about this recipe
- It’s a healthy snack! Pumpkin pie hummus is filled with healthy ingredients and it’s made without refined sugar.
- It’s simple to make! This recipe takes minutes to make and it’s made with simple ingredients.
- Flavor! It’s the perfect fall treat.
Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable full recipe card with exact measurements and detailed instructions.
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Ingredient List
- Chickpeas
- Pumpkin Puree – here is my recipe for homemade pumpkin puree
- Natural Peanut Butter
- Maple Syrup
- Pumpkin Pie Spice
- Vanilla
Equipment
How to make this pumpkin pie hummus recipe
Prepare: drain and rinse the chickpeas if you are using canned. Measure the pumpkin puree, syrup and pumpkin pie spice.
Step 1. Add ingredients
Place the pureed pumpkin, chickpeas, maple syrup, pumpkin pie spice and vanilla into the bowl of a food processor.
Step 2. Blend
Blend all of the ingredients together. Gradually add water until the hummus becomes creamy.
NOTE: Serve hummus at room temperature for the best consistency and flavor.
Ingredient notes and substitutions
Chickpeas – Canned or cooked chickpeas will both work in this pumpkin hummus recipe. If you use canned chickpeas, drain and rinse them well before adding them to the food processor.
Pumpkin Puree – I like to use my own pumpkin puree when I make this hummus. You can also use canned 100% real pumpkin puree, not pumpkin pie filling.
Peanut Butter – Adds a nice creamy touch, and you can’t really taste it. Use natural peanut butter with no sugar added. Peanut butter can be replaced with cashew butter, almond butter, or tahini.
Maple Syrup – Can be substituted with an equal amount of honey or your liquid favorite sweetener.
Serving suggestions
The perfect way to enjoy pumpkin pie dip is with a drizzle of maple syrup and a little bit of cinnamon, chopped pecans, sesame seeds, or pumpkin seeds on top.
Serve with apple slices, pear slices, cookies, crackers, or pretzels as dippers.
How to store and use leftovers
Store leftover hummus in the refrigerator for up to 5 days in an airtight container.
Freeze pumpkin hummus for up to three months in a freezer-safe container. Defrost it in the refrigerator overnight.
If thawed pumpkin pie hummus appears watery, add a little more peanut butter to thicken it.
Variations
Savory – Try making this hummus savory and omit the syrup. Add 1 clove of garlic, and a tablespoon of lemon juice. Replace the peanut butter with tahini.
Yogurt & pumpkin pie hummus – Stir in 1/2 cup of Greek yogurt and serve as a fruit dip.
Chocolate chip pumpkin hummus – Stir in 1/4 to 1/2 cup of chocolate chips into the hummus.
Change the beans – Instead of chickpeas, use mild white beans.
Tips
- For an extra creamy texture, stir in up to a tablespoon of coconut milk or the liquid from the can of chickpeas.
- Adjust the consistency of the hummus by adding water to make it thinner, and nut butter to make it thicker.
Yes! Even though a food processor is the best tool to use to make hummus. A high-speed blender can be used, and you may have to blend in batches.
Yes, garbanzo beans and chickpeas are two names for the same food.
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Click on serving size to scale this recipe
Ingredients
- 3/4 cup chickpeas drained and rinsed
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla
- 1/4 cup water to adjust consistency
Instructions
- Place the chickpeas, pumpkin puree, maple syrup, pumpkin pie spice and vanilla into a food processor bowl and blend into a paste.
- Gradually add water with the tube running to adjust the consistency.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Check out our Plant-Based Recipes here!
