Pumpkin Pie Hummus is a dessert dip that will become your go-to fall dessert once you try it! It’s an inviting combination of real pumpkin puree, warming fall spices, chickpeas, tahini, and vanilla extract (vegan & gluten-free).
While this dessert hummus is my current favorite, I share the same love for savory hummus as well. Try some of my favorites – Pumpkin Hummus, Edamame Hummus, Roasted Red Pepper Hummus, Black Bean Hummus, Sweet Potato Hummus, Roasted Beet Hummus, and Best Hummus.
About This Recipe
Pumpkin Pie Hummus is a dessert hummus that is perfect to make for fall parties or Thanksgiving dinner.
It comes together in just 10 minutes using simple ingredients. This vegan, oil-free and gluten-free dessert dip will surely remind you of pumpkin pie minus the crust!
Unlike most of the other desserts, this fall favorite is super healthy too. You can enjoy it as your mid-day snack or serve it to your kids as an after-school snack with sliced fruits, graham crackers, or baked pita chips.
Chickpeas – Use no salt or low sodium canned chickpeas. Drain and rinse before using them.
If you are cooking the chickpeas from scratch, soak them for 6-8 hours in water and then cook them in a traditional pressure cooker or use my super easy Instant Pot Chickpeas recipe to cook them perfectly, just make sure to cook the raw chickpeas only with water.
Tahini – It adds a subtle earthy flavor to the dip! You can replace the tahini with any other nut butter like cashew butter, pistachio butter, or almond butter.
Pumpkin Puree – Use pumpkin puree and NOT pumpkin pie spice. Make the puree at home using my easy homemade pumpkin puree recipe or buy a can.
Pumpkin Pie Spice – Make my homemade pumpkin pie spice or buy a bottle.
Maple Syrup – It is a dessert dip and tastes good only when a decent amount of sweetener is added to it. I used maple syrup but you can use honey too.
Vanilla Extract – It makes the taste even better with its aroma and flavor.
How To Make Pumpkin Pie Hummus
Place 1 15 oz can chickpeas (drained and rinsed), ½ cup tahini, ½ cup maple syrup, 1 cup pumpkin puree, 2 teaspoon pumpkin pie spice, 2 teaspoon vanilla extract, and ¼ cup water in the bowl of a food processor or blender.
Blend until smooth. Keep scraping the sides of the blender a few times while blending.
Note – Add some more water while blending if the hummus is too thick for your liking.
Refrigerate the hummus for at least an hour.
Transfer it into a serving bowl and garnish with a drizzle of maple syrup, pumpkin pie spice, toasted pepitas, and chocolate chips. Serve with apple slices of graham crackers.
My favorite way of snacking on Pumpkin Pie Dessert Hummus is with apple slices. It also tastes great with graham crackers, cheese crackers, pretzels, or baked pita chips sprinkled with cinnamon and pumpkin pie spice.
This dip makes for a great Thanksgiving dessert with all these delicious accompaniments.
It is a great make-ahead dip that can be stored in an airtight container in the fridge for about a week. Use a clean and dry container with a tight-fitting lid and use a clean and dry spoon to take out the dip.
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Pumpkin Pie Hummus Recipe
- 1 15 oz can chickpeas (no salt added or low sodium, drained and rinsed.)
- ½ cup tahini
- ½ cup maple syrup
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- ¼ cup water
- Place all the ingredients in the bowl of a food processor or blender.
- Blend until smooth. Keep scraping the sides of the blender a few times while blending.
- Add some more water while blending if the hummus is too thick for your liking.
- Refrigerate the hummus for at least an hour.
- Transfer it into a serving bowl and garnish with a drizzle of maple syrup, pumpkin pie spice, toasted pepitas, and chocolate chips. Serve with apple slices of graham crackers.