This pumpkin pie dessert hummus is unique and exciting. It’s a sweet dessert dip which you may not expect from a dip that contains beans. But this totally works and is absolutely delicious when you pair it with a few different options for dipping.
And while I do not add any spices in this recipe, it’s completely customizable and tastes amazing with some cinnamon added! This pumpkin pie hummus is perfect for snacking on before Thanksgiving dinner, at tailgate parties, holiday potlucks, or anytime you want something that gives you those cozy, fall food vibes.
>>Don’t forget to leave me a comment and recipe rating below if you try it!
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Why This Is The Perfect Dessert Dip
This dessert dip is perfect for a few reasons. Being a registered dietitian, it’s important to be able to provide healthier alternatives for patients. This recipe is one of those better options for snacking on when compared to other sweet dessert dips like marshmallow fluff, cream cheese-based dips, or tubs of store-bought caramel dip that are loaded with sugar, hydrogenated oil, and artificial flavors.
This is also VERY easy to make! There is no baking or cooking involved. All you need is a food processor to whip this up in about 5 minutes flat.
Pumpkin pie dessert hummus is also easily customizable. Meaning you can add additional spices to make it even more delectable. I love sprinkling mine with crushed graham crackers mixed with cinnamon. However, adding some pumpkin pie spice or cinnamon in with all the ingredients is an awesome way to incorporate those warm spices throughout the entire dip!
And finally, this pumpkin pie hummus recipe provides valuable nutrients from ingredients like garbanzo beans and pumpkin. Garbanzo beans have many health benefits and will help you achieve your daily recommended intake of vegetables and legumes. And pumpkin is linked to just as many therapeutic uses from it’s high nutrient density.
Talk about an all-around WIN! Healthier, easy, customizable, and nutritious. This is a must-make recipe to try this fall.
Pumpkin Puree– pumpkin puree adds fiber and vitamins A, potassium, calcium, and magnesium which can keep your eyes, bones, and heart healthy. Make sure to get 100% pumpkin puree, not pumpkin pie filling!
Garbanzo Beans– also known as chickpeas, these powerhouse legumes play a starring role in this recipe. They also add fiber and plant-based protein.
Maple Syrup– maple syrup is what’s needed to add sweetness to this pumpkin pie dessert hummus. As an added bonus, it keeps this recipe vegan. You can adjust the sweetness by adding more or less maple syrup.
Vanilla Extract– the addition of vanilla is super subtle here so if you don’t have any, it’s okay to leave this ingredient out.
Almond Butter– this is added to give it another dimension of flavor. Almond butter adds some nuttiness, just like you’d add tahini to traditional hummus. If you have a nut allergy, you can substitute sunflower butter.
How To Make Pumpkin Pie Dessert Hummus
This dessert dip recipe is so incredibly easy and quick to make, like literally 5 minutes and you’re done type of quick. Follow this two step process to getting this pumpkin pie dessert hummus on the table!
Step 1: Gather Ingredients
First gather all 5 ingredients and add them to your food processor as you measure each ingredient out. Make sure to drain the liquid from your chickpeas!
Feel free to add any spices at this time (like pumpkin pie spice or cinnamon) to make your mixture taste even more like pumpkin pie.
Step 2: Pulse and Stir
Next, pulse your ingredients until it forms a thick paste. Add a couple tablespoons of water at a time to thin out your pumpkin pie hummus. Process the mixture again until it’s creamy and smooth and there are no chunks of garbanzo beans remaining. You may need to stir or scrape down the sides of your food processor once or twice. Some of the whole garbanzo beans got stuck underneath my blade, so be sure to check there as well!
Step 3: Garnish and Enjoy!
That’s it! Now scoop out your pumpkin pie dessert hummus into your serving dish of choice. Serve it with apple slices, graham crackers, pretzels, ginger snaps, or any of the other perfect pumpkin dip pairings listed below! This is sure to be a crowd-pleaser. 😍
Once prepared, this recipe will keep for up to 5 days in the refrigerator or you can freeze it for up to 3 months.
As I mentioned, this recipe is easily customized to your tastes. I didn’t add any spices on purpose. I personally like to sprinkle this pumpkin dessert hummus with some crushed cinnamon graham crackers once its done, as my kids like foods that aren’t heavily spiced. But feel free to experiment with any of the following variations:
Pumpkin Spice Hummus: This is probably my favorite variation. Simply add in 1/2 to 1 teaspoon of pumpkin pie spice along with all the other ingredients before processing. Alternatively, you can adjust each of the spices to make your own pumpkin pie spice (cinnamon, ginger, nutmeg, cloves, and allspice).
Chocolate Chip Pumpkin Hummus: Mix in some mini chocolate chips once the hummus is made or sprinkle some on top. Kids love this version because well, it’s chocolate!
Vanilla Bean Pumpkin Hummus: instead of vanilla extract, get more vanilla flavor by adding a small amount of pure vanilla bean paste.
Savory Pumpkin Hummus: omit the maple syrup, vanilla, and almond butter and instead, add tahini, olive oil, and cumin. Sprinkle with sesame seeds, parsley, and a drizzle of more olive oil.
Tips For Making The Best Pumpkin Spice Hummus
For the smoothest and best-tasting hummus, check out the following tips.
- You may notice that some of the garbanzo beans have skins on them. To make an even smoother hummus, you may peel off these skins.
- Make sure to use no added salt garbanzo beans. Or rinse you’re beans very well before adding to your processor. This recipe is supposed to be sweet, not savory.
- Use any of your favorite warm spices to make this recipe your own. Try cinnamon, ginger, cloves, nutmeg, and/or allspice for that traditional pumpkin pie taste.
- Add a sprinkle of toppings to your hummus to decorate. I like crushed graham crackers and cinnamon personally.
- Make a beautiful presentation by surrounding your bowl of pumpkin pie hummus with various serving options.
What To Eat With Pumpkin Hummus
Want some great serving suggestions for your delicious pumpkin spice hummus? There are plenty of different food items you can use to dip into this luscious pumpkin dessert dip. Here are some great suggestions to try:
- cinnamon sugar pita chips like the ones in my Fruit Salsa recipe
- Healthy Pumpkin Biscotti Recipe (Using Olive Oil)
- apple slices
- graham crackers
- mini rice cakes (I like the caramel ones!)
- pretzels (any shape- classic knots, twists, rods, waffle, etc.)
- shortbread or Biscoff cookies
- pizzelle cookies (thin Italian waffle cookies) (*affiliate link)
- Nilla wafers
- Swedish ginger snaps (*affiliate link)
- any other fresh fruit
Yes! There are no animal products used in this recipe so it is 100% vegan. It is also gluten-free, grain-free, and dairy-free. And if you are allergic to nuts, you can substitute sunflower butter for the almond butter.
Yes. While your pumpkin pie hummus will keep well in your fridge for up to 5 days, you can also freeze it for up to 3 months! Simply store it in a freezer-safe container and place it in your freezer.
According to the FDA food-safety regulations, cold foods that are unrefrigerated shouldn’t be left out longer than 2 hours or no longer than one hour if it’s hotter than 90°F (32°C) out.
Pumpkin Pie Dessert Hummus
- 1 Food Processor
- 1 cup pumpkin puree
- 1 cup low sodium canned garbanzo beans drained and rinsed
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 Tbsp almond butter
- 2-4 Tbsp water
- Add all your ingredients to your food processor. Make sure garbanzo beans are drained and rinsed.
- Process all your ingredients until a thick paste forms.
- Add water 1 tablespoon at a time until the mixture becomes smooth and creamy in consistency. Stop and scrape the sides of your food processor to ensure everything is incorporated and pulse again until smooth.
- Serve with apples, graham crackers, cinnamon crisps, ginger snaps, or pretzels and enjoy!
- This recipe make about 2 cups of pumpkin pie dessert hummus. Each serving size is 2 tablespoons.
- Once prepared, this dessert hummus will keep well refrigerated for up to 5 days. You can also freeze this for up to 3 months. Make sure to mix it thoroughly once it thaws and before serving.
- If you cannot find no salt added garbanzo beans, you’ll need to rinse and drain your garbanzo beans very well. You don’t want your dessert to be too salty.
- I highly suggest adding some spices like pumpkin pie spice or a custom mixture of any of the following: cinnamon, nutmeg, ginger, cloves, or allspice.
💬 Share with me: Did you try this pumpkin pie hummus? How did you feel about this sweet twist on hummus? Did you add any spices? Leave me a comment and let me know!
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Kiran Campbell is a registered dietitian and entrepreneur with 13 years of experience. She has a degree in psychology as well as dietetics. She is also a proud member of the Academy of Nutrition and Dietetics’ and its Cardiovascular Health and Well-being Dietetics Practice Group among others. Kiran proudly presents and promotes the most up-to-date, science-based nutrition information on all things heart-related. She aims to serve not only individuals with heart disease, but also those wanting to protect against it. Learn more about Kiran by visiting her About Page.