This Boar’s Head Copycat Pumpkin Pie Dessert Hummus is a sweet 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).
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About Pumpkin Pie Hummus
Pumpkin Pie Dessert Hummus is a mildly sweet dip that is perfect to make for fall parties or Thanksgiving dinners. It has the rich taste of pumpkin pie and a creamy dessert-like texture.
It is popularly sold by Boar’s Head, a supplier of delicatessen meats, cheeses, and condiments.
My pumpkin pie hummus comes together in just 10 minutes using simple ingredients and tastes just like the one sold by Boar’s Head.
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 sweet hummus 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.
This sweet pumpkin pie hummus recipe serves 4 but can be easily doubled or tripled.
Here are some of my favorite hummus recipes that you may like
- Pumpkin Hummus
- Edamame Hummus
- Roasted Red Pepper Hummus
- Black Bean Hummus
- Sweet Potato Hummus
- Roasted Beet Hummus
- Classic Hummus
Ingredients
Chickpeas (Garbanzo Beans) – 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 filling. 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. This spice mix is made using a combination of warm spices.
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 or brown sugar 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
- ¼ cup water
in the bowl of a food processor or blender.
Blend until smooth. Scrape 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.
Do a little taste test to see if you want to add a little more spice or extra sweetness to get your desired flavor.
Refrigerate the hummus for at least an hour.
Transfer it to a serving bowl and garnish with a drizzle of maple syrup, pumpkin pie spice, toasted pepitas, and chocolate chips.
Serve it chilled or at room temperature with apple slices of graham crackers.
Frequently Asked Questions
Replace water with coconut milk or almond milk for a taste change.
Adding a bit of citrus zest, such as orange or lemon zest, can provide a refreshing twist to the hummus. The zest adds a bright, aromatic note that complements the pumpkin flavor.
Serving Suggestions
My favorite way of snacking on Pumpkin Pie Hummus is with apple slices. It also tastes great with graham crackers, cheese crackers, pretzels, crunchy cookies like Gingersnap, or cinnamon sugar pita chips.
This dip makes for a great Thanksgiving dessert with all these delicious accompaniments.
Storage Suggestions
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.
While it is possible to freeze pumpkin spice hummus, the texture, and consistency may change once it thaws. It tends to become slightly grainy and watery after being frozen and then thawed.
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Recipe Card
Pumpkin Pie Dessert Hummus Recipe
Ingredients
- 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
Instructions
- Place all the ingredients in the bowl of a food processor or blender.
- Blend until smooth. Scrape 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.
- Do a little taste test to see if you want to add a little more spice or extra sweetness to get your desired flavor.
- Refrigerate the hummus for at least an hour.
- Transfer it to a serving bowl and garnish with a drizzle of maple syrup, pumpkin pie spice, toasted pepitas, and chocolate chips.
- Serve it chilled or at room temperature with apple slices of graham crackers.
Did you make this recipe? Let me know!