Pumpkin pie hummus is creamy and packed with pumpkin spice. With the help of a food processor it's ready in less than 10 minutes. Enjoy this delicious vegan dip during fall as a dessert or sweet snack!

Bowl of pumpkin pie hummus with a swirl in it, ginger snaps, chocolate chips, and walnuts are in the background.

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.

Let me tell you, this dessert hummus seriously tastes like fall! It has all the classic flavors of pumpkin pie in dip form. I could eat it by the spoonful.

The best part is how simple pumpkin spice hummus is to make. Just throw everything in a food processor! The addition of pumpkin, cashew butter, and maple syrup help the chickpeas blend into a smooth consistency.

Ingredient Notes

You will need these simple ingredients to make pumpkin pie hummus:

Ingredients with labels: chickpeas, maple syrup, vanilla extract, cashew butter, pumpkin puree, salt, and pumpkin spice.

Of course, the base of this dessert hummus is chickpeas! You can use a can of chickpeas or measure out chickpeas that you've cooked from dried.

Use pure pumpkin puree and not pumpkin pie filling! This recipe doesn’t use a full can, so you can use leftovers to make pumpkin spice overnight oats or pumpkin pie chia pudding.

Any kind of nut or seed butter will work. I used cashew butter because it is slightly lighter in color which lets the orange of the pumpkin come through better. In other recipes like brownie batter hummus or chickpea cookie dough dip I prefer almond butter.

A liquid sweetener like maple syrup works the best for dessert hummus recipes to make the consistency really creamy. Plus, it pairs well with pumpkin spice. You can also use agave nectar but the taste will differ slightly.

Store-bought pumpkin spice mix makes for quick preparation. To create your own blend combine cinnamon, nutmeg, allspice, ginger, and cloves.

Love the flavors of this pumpkin dessert hummus? With a few modifications you can turn it into fudgy pumpkin chickpea blondies with dark chocolate!

The recipe card below includes the full list of ingredients + instructions.

How to Make Pumpkin Pie Hummus

This creamy pumpkin dessert hummus couldn't be simpler with the help of a food processor. Simply dump everything in and blend into a creamy dip.

Place all ingredients in a food processor.

Process the mixture, scraping down the sides as needed.

Serve immediately or chill in the fridge first.

Top Tip

Remove the chickpea skins! I’ve made this recipe both ways, but removing the skins makes a big difference for an ultra-creamy dip.

Simply lay the chickpeas on a clean dish towel and cover them with them with the towel. Roll them around a bit, back and forth, and the skins should come right off. Pick out the skins and set them aside.

Ways to Serve

While you can find me eating this pumpkin spice hummus with a spoon, it’s also delicious as part of a larger spread. Here are some ideas:

Ginger snaps
Baked apple chips
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 bang bang tofu.

For more pumpkin treats, add vegan gluten-free pumpkin cookies and pumpkin energy bites to the mix.

Pumpkin Pie hummus on a ginger snap, the bowl of hummus and the dippers are in the bakground.

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Pumpkin Pie Hummus

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Prep Time: 7

Total Time: 7

Servings: 6 (½ cup each)

Author: Sarah Pilley

Equipment

▢
food processor

Ingredients

▢ 1 ½ cups chickpeas (1) 15.5-ounce can
▢ ⅓ cup cashew butter or any nut or seed butter
▢ ⅓ cup maple syrup
▢ ⅔ cup pumpkin puree
▢ 1 teaspoon vanilla extract
▢ 2 teaspoons pumpkin pie spice
▢ ½ teaspoon fine sea salt

Directions

For an extra creamy hummus, peel the chickpea skins first. Drain and rinse the chickpeas, then place them on a clean dish towel. Fold the towel over so they are covered and rub them around a bit. The skins should fall off and you can pick them out easily.

Place 1 ½ cups chickpeas, ⅓ cup cashew butter, ⅓ cup maple syrup, ⅔ cup pumpkin puree, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, and ½ teaspoon fine sea salt in a food processor.
Process the mixture, scraping down the sides and bottom as needed. A spatula will help you catch any bits that get stuck under the blade.
Process until the hummus is smooth.
Serve immediately, or allow the dip to chill in the refrigerator to help it thicken up and let the pumpkin spice flavor shine.

Notes

Equipment Note: You will need a food processor or blender with at least 3 cup capacity. If you're looking for a chickpea dessert that doesn’t require special equipment, try making chocolate-covered chickpeas!

Storage: 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.