This sweet Pumpkin Pie Hummus is so easy. In just 5 minutes, it will be ready to serve! Add your favorite fruit, crackers, and cookies for dipping. It's a sweet treat any pumpkin lover will devour!
This pumpkin hummus is a breeze to whip up. It uses just two cans, warm spices, and a touch of maple syrup blended together. You won't need a mixing bowl with simple ingredients and only two steps!
This is tied with my pumpkin bread recipe as my favorite way to serve pumpkin pie flavor without making a pie! Pumpkin puree is blended with fall spices to make a flavorful dip!
Although you can't have enough pumpkin recipes, I could eat pumpkin all season long! Pumpkin Donut Holes are another fall favorite, along with this no-bake Pumpkin Cheesecake I love taking to parties! And if you haven't tried Pumpkin Olive Oil Cake, run to make it now!
Key Ingredients
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Chickpeas - I use canned chickpeas (garbanzo beans), but you can also make your own by soaking in water overnight, then drain, covering with fresh water, and simmer for an hour. If you are using canned, be sure to rinse them well so the hummus is not too salty.
- Pumpkin Puree—Be sure to use pureed pumpkin, not pumpkin pie filling. You just want the pumpkin with no added seasonings or sugars. This recipe uses a whole can of pumpkin because pumpkin is delicious, and recipes that don't use the whole can can frustrate me.
- Maple Syrup - Maple syrup helps add creaminess to the hummus, and I love that it sweetens it without using refined sugar.
- Pumpkin Spice - If you prefer, you can replace the individual spices in this recipe with 1 teaspoon of ground cinnamon and 2 teaspoons of pumpkin pie spice mix.
How to Make Hummus
- Drain and rinse your chickpeas, reserving the liquid.
- Add the chickpeas, pumpkin puree, maple syrup, vanilla extract, and spices to a food processor or high-speed blender.
Blend until it is smooth!
Make sure you scrape the sides.
Add in chickpea water and blend a little bit longer.
Transfer to your serving bowl. You can serve it as is or garnish with ground cinnamon sprinkles, a little brown sugar, or even chocolate chips!
What is Aquafaba?
Aquafaba is the liquid that is in your can of chickpeas. It is essentially water that has been infused with chickpeas. It makes a wonderful vegan replacement for egg whites and can be used to make vegan meringue.
In this hummus recipe, we use it to thin the hummus and provide a creamy texture. This method is great because it uses something that would otherwise be discarded, and we do not need an additional ingredient.
If you prefer, you can also use almond milk or even water to thin the hummus.
What to Serve with Pumpkin Hummus
- Creamy pumpkin hummus pairs with so many tasty dipping options! My kid's favorite dipper for hummus is apple slices. But it is also delicious with pretzels, ginger snaps, or graham crackers!
- This sweet hummus makes a great dessert dip for your charcuterie tray. I love to serve it along with Cranberry Jalapeno Dip and an assortment of cheese and crackers.
- It's a great addition your tailgating spread, along with buffalo wings and pizza.
- Or you could have it as an appetizer for your friends and family to snack on before Thanksgiving dinner.
Recommended Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
Pumpkin Pie Dessert Hummus
Recipe by:Ingredients
- 1 14.5 ounce can low sodium chickpeas liquid reserved
- 1 15 ounce can pumpkin puree
- ¼ cup maple syrup
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
- Drain the chickpeas, reserving the liquid (aquafaba) in a container. Rinse the chickpeas well (otherwise, your hummus may be too salty).
- Add all ingredients except for the aquafaba to a blender or food processor. Blend on high speed, scraping sides occasionally, until the mixture is smooth.
- Add ¼ cup of aquafaba to the hummus mixture and blend well. If a thinner consistency is desired, add additional aquafaba, 1 tablespoon at a time, until the desired consistency is reached.
- Serve with apples, ginger snaps, graham crackers, or pretzels.
Notes
- Almond milk or water can be used in place of the aquafaba (chickpea water).
- Replace the spices with 1 teaspoon ground cinnamon and 2 teaspoons pumpkin pie spice.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Bettina says
It doesn’t taste how we were expecting,and it’s a little more dippy then a hummus taste.
Erin says
Hi Bettina! I'm sorry that you didn't find this satisfactory. It is a dessert hummus, so it's not meant to taste like traditional hummus.
Jeannie says
what a great combo! I love Hummus but adding pumpkin and spices brought it to the next level.
Erin says
I am so glad you enjoyed the recipe, Jeannie!
Jeanne says
Made this yesterday. It's delicious. It tastes just like pumpkin pie filling! 🙂
Erin says
I'm so glad that you enjoyed it, Jeanne!
Beth H. says
I just made this. Previously I haven’t liked dessert hummus I have tried, because the texture was weird. This one has a perfect texture! I didn’t have the spices listed so I just added 3 t cinnamon. It needs the cloves, at least, for depth of flavor. Still, I very much enjoyed this on a cinnamon graham cracker! Thanks for the recipe! Oh, I should add I used a blender and it was challenging to blend. Next time I’ll use an immersion blender or food processor.
Erin says
I bet it was really tasty on a cinnamon graham cracker! Thanks for sharing the tip about an immersion blender or food processor!