This sweet Pumpkin Pie Hummus is so easy to make, 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!
What You Will Love About This Recipe
Easy - Two cans, warm spices, and a little maple syrup are blended together. Simple ingredients, two steps, and no mixing bowls needed!
Although you can't really 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 that I love to take to parties!
- Chickpeas - These are also called garbanzo beans. I use canned chickpeas, but you can also make your own by soaking in water overnight, then drain, cover with fresh water, and simmer for an hour.
- Pumpkin Puree - Make sure you get 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 make me frustrated.
- Maple Syrup - The maple syrup helps add creaminess to the hummus. And I love that it sweetens it without using refined sugar.
- Pumpkin Spice - You can replace the individual spices in this recipe with 1 teaspoon of ground cinnamon and 2 teaspoons pumpkin pie spice mix, if you prefer.
How to Make Hummus
- Drain and rinse your chickpeas, reserving the liquid.
- Add the chickpeas, pumpkin puree, maple syrup, vanilla extract, and the spices into 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. It is great because it makes use of 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 as an addition to your charcuterie tray. I love to serve this hummus, along with Cranberry Jalapeno Dip, and an assortment of cheese and crackers.
- It works as healthier addition to 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.
Place the hummus in an airtight container and store it in the refrigerator for up to 5 days.
Yes, this hummus recipe is vegan, gluten-free, dairy-free, and plant-based. Because it fits a variety of diets it is perfect to serve at parties!
There is a lot of salt in the water that the chickpeas as stored in. Because we are adding some of this water back in to smooth the hummus it is important to rinse the chickpeas. Otherwise, your hummus may be too salty.
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!
Pumpkin Pie Dessert HummusRecipe by:
- 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
- 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.
- 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.