Fall...back to school, crisp air, apple picking, changing leaves and of course, pumpkin.
Oh, pumpkin, pumpkin, pumpkin. Pumpkin pie, pumpkin cheesecake, pumpkin muffins, pumpkin-flavored coffee - pumpkin is everywhere. I mean EVERYWHERE!
In fact, when I opened my local grocery store's weekly flyer, there was a pumpkin ad on every page! Pumpkin spiced nuts. Pumpkin bisque. Pumpkin butter. Pumpkin cream sauce.
I think I did a double take. Pumpkin hummus? Pump-kin Hum-mus!
C'mon kids, get in the car. We're going SHOPPING!
After I was sure to fill the shopping cart with everything that had a pumpkin pie flavor, I was ready to check out and head home and dig right into that sweet pumpkin pie hummus.
If you can't tell- I love hummus, I have seven different hummus recipes on this site!
So why continue to pay for pumpkin hummus from the grocery store, when I can make my own pumpkin hummus recipe?!
If you like savory food with a mix of sweetness this easy dessert hummus is the perfect way to welcome in the fall season and the cooler time of year!
Why You'll Love This Recipe
- Easy to make using only 9 ingredients
- Ready in under 15 minutes
- Sweet hummus that tastes like pumpkin pie
- If you love fall spices, you'll love this pumpkin pie hummus recipe
- Refined sugar-free!
- This sweet dip is soooo good, it's hard not to eat the entire thing in one sitting.
- This is the perfect way to satisfy that sweet tooth
Get more info on these simple ingredients in the recipe card below.
- unsalted pecans
- organic cane sugar
- ground cinnamon
- can of no salt added chickpeas,
- canned pumpkin
- organic dark brown sugar
- ground nutmeg
- kosher salt
- sunflower oil
How to Make Pumpkin Pie Hummus
Start by chopping pecans and toasting them in a skillet with sprinkled cinnamon and sugar.
Then, rinse and drain canned chickpeas, removing the skins (if desired).
I usually don't remove the skins but I made this hummus both ways and the skinless way definitely results in a smoother hummus.
Add chickpeas, pumpkin, brown sugar, cinnamon, nutmeg and salt to the bowl of a food processor.
Begin by processing on low, slowly adding in sunflower oil.
Scrape the sides as needed and continue to process on high until smooth and no chunks remain.
Transfer this dreamy pumpkin dip to a serving bowl and top with the toasted pecans.
For the ultimate pumpkin pie experience, serve with vegan graham crackers (gluten-free too if needed).
Mmm. The crust.
Creamy pumpkin pie hummus needs to be placed in an airtight container and kept in the refrigerator for up to 4-5 days.
Although, I do have to admit that our pumpkin hummus never lasts that long because we demolish it within the first day or two.
Tips and Variations
- Want to make this more of a sweet dessert dip? Try adding a drizzle of maple syrup or your other favorite sweetener to your creamy dip.
- Be sure to use pumpkin purée, not pumpkin pie filling.
- This would be a great dish to add to your Thanksgiving dinner.
- You can make your own homemade pumpkin puree for the homemade hummus.
- Be sure to get a can of no salt added garbanzo beans. We already recommend rinsing them, but if you use a can with salt added, they'll really need a good rinse to get rid of the unnecessary salt.
- This pumpkin spice hummus can be served at room temperature or it can be served chilled.
- You can always add some pumpkin pie spice if the cinnamon and nutmeg aren't enough for you.
What can you serve with this pumpkin pie dip?
This festive autumn snack can be served with a variety of things to dip into it. Here are some delicious ideas:
- cinnamon sugar pita chips
- vegetable slices
- apple slices or other fruit
- cinnamon sugar bagel crisps
- mini chocolate pieces
- graham crackers
What can I add for garnish to make this a sweet treat?
Here are a few other things to sprinkle on your dessert dip while you have a pumpkin spice latte in the other hand, sippin' away!
- Try a handful of chocolate chips (dairy-free if needed) or even cinnamon baking chips (if not vegan)
- Mini marshmallows (Dandies brand is vegan!)
- A drizzle of vanilla extract
- A dollop of marshmallow fluff (if not vegan as this product contains egg)
Other Pumpkin Recipes
- Vegan Pumpkin Pie Smoothie
- Easy Pumpkin Tomato Sauce
- Pumpkin Pie Truffles
- Vegan Pumpkin Mac and Cheese
- Pumpkin Cookie Dough Bites
Pumpkin Pie Hummus
- ¼ cup unsalted pecans (chopped)
- ½ teaspoon vegan organic cane sugar
- 1 ⅛ teaspoons ground cinnamon
- 1 15 oz can no salt added chickpeas, drained and rinsed, skins removed
- 1 cup canned pumpkin
- 1 tablespoon + 2 teaspoons vegan organic dark brown sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¼ cup + 2 tablespoons sunflower oil
- Heat a small non-stick pan on high until very hot.
- Turn heat to medium and add the chopped pecans.
- Using a wooden spoon, stir continuously for approximately 1 minute.
- Add cane sugar and ⅛ teaspoon cinnamon, and continue to stir constantly for 1-2 more minutes, being careful not to burn the nuts.
- Remove nuts from heat and set aside.
- Add chickpeas, pumpkin, brown sugar, 1 teaspoon cinnamon, nutmeg and salt to the bowl of a food processor.
- Begin processing on low speed.
- While processing, slowly add the sunflower oil.
- Process on high speed until smooth and creamy and no chunks remain. You may have to stop to scrape down the sides and continue processing.
- Once the hummus has a smooth consistency, transfer to serving bowl and garnish with toasted pecans.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
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