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Pumpkin Pie Hummus is creamy and packed with pumpkin spice. Enjoy this quick and easy dip as a dessert or snack all season long!
There is something in the air right now, and maybe it’s because it’s my first time really experiencing the changing of the seasons but I cannot hold myself back any longer from putting pumpkin in every recipe.
And let me tell you, this dessert hummus is my current obsession! It seriously tastes like fall!
It has all the classic flavors of pumpkin pie in dip form.
And my favorite way to enjoy it has to be with some pumpkin spice ginger snaps… or just with a spoon. It’s that good!
If you’re looking for even more delicious vegan fall desserts you should try turning this dip into pumpkin chickpea blondies or make vegan gluten-free pumpkin cookies.
Ingredients
You will need these simple ingredients to make pumpkin pie dessert hummus:
Of Special Note
- Chickpeas - Of course, the base of this dessert hummus is chickpeas! Make sure to rinse and dry them! It also helps to peel off the chickpea skins before processing them.
- Pumpkin Puree - Make sure to use pure pumpkin puree and not pumpkin pie filling! This recipe doesn’t use a full can, so you can use any leftovers to make pumpkin spice overnight oats or pumpkin pie chia pudding!
- Nut Butter - For this recipe, I used cashew butter because it is slightly lighter in color, but any kind of nut or seed butter will work. I used almond butter in brownie batter hummus and chickpea cookie dough.
- Maple Syrup - I like to use a liquid sweetener like maple syrup in dessert hummus recipes to make the consistency really creamy. You could also use white sugar or brown sugar; the dip will be a bit thicker.
- Pumpkin Spice - Storebought pumpkin spice mix makes for easy preparation, but all you need is a combination of cinnamon, nutmeg, allspice, ginger, and cloves.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Equipment
To achieve the smoothest hummus, a good-sized food processor or blender is essential. You need it to fit at least 3 cups.
I wouldn’t suggest mashing them by hand, but if you're looking for another chickpea dessert that doesn’t require special equipment, try making chocolate-covered chickpeas!
How to Make Pumpkin Pie Hummus
Here’s a step-by-step guide to making the best pumpkin pie dessert hummus:
- Step 1: Place all ingredients in a food processor.
- Step 2: Begin processing the mixture, scraping down the sides as needed.
- Step 3: Process until the hummus is completely creamy and enjoy!
Top Tips
Take a minute to remove the chickpea skins! I’ve made this recipe both ways, but it makes a big difference for that ultra-creamy texture. A quick trick: rub them under running water, and you’ll easily scoop up the loose skins.
Don’t forget to scrape the bottom of your food processor! A spatula will help you catch any bits that get stuck under the blade.
Chill the hummus before serving! The dip thickens up, and the pumpkin spice flavor really shines.
Ways to Serve
While you can find me eating this pumpkin spice hummus by the spoonful, it’s also delicious as part of a larger spread. Here are some ideas:
- Baked apple chips
- Ginger snaps
- Graham crackers
- Chocolate chips
- Pretzels
- Apple slices
- Walnuts or pecans
If you’re throwing a Halloween party, this is a great dip to serve alongside some other appetizers like vegan meatball mummies and some bang bang tofu.
For some more pumpkin treats, add chocolate chip pumpkin cookies and pumpkin energy bites to the mix.
Recipe FAQ
Store leftover pumpkin pie hummus in an airtight container in the refrigerator for up to a week. Always stir the hummus before serving for any separation that may have occurred.
More Chickpea Dessert Recipes
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📖 Recipe
Pumpkin Pie Hummus
Equipment
- Food Processor
Ingredients
- 1 15.5 ounce can chickpeas
- ⅓ cup cashew butter or any nut or seed butter
- ⅓ cup pure maple syrup
- ⅔ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon fine sea salt
Instructions
- For an extra creamy hummus, peel the chickpea skins first.
- Place all ingredients in a food processor.
- Begin processing the mixture, scraping down the sides as needed.
- Process until the hummus is completely creamy.
- Serve immediately, or allow the dip to chill in the refrigerator to help it thicken up.
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