This creamy pumpkin pie hummus is a delicious way to get your pumpkin pie fix and is the perfect pumpkin dip for apples, ginger snaps and more! Infused with warm flavours of pumpkin pie spice and cinnamon, this sweet pumpkin hummus recipe can be made in less than 10 minutes for a healthy snack or dessert! {Gluten-free, dairy-free, & vegan}
Pumpkin Spice Hummus Recipe – The Perfect Snack or Dessert!
As soon as fall rolls around, I crave all things pumpkin like my Healthy Pumpkin Breakfast Cookies and Pumpkin Protein Pancakes. So, I thought it was time to introduce the classic flavours of pumpkin spice into snack time with this sweet pumpkin pie hummus recipe!
A homemade alternative to store-bought dessert hummus, it’s made with simple ingredients for a healthy snack or sweet treat you can feel good about eating.
In this recipe, low-sodium chickpeas are blended with pumpkin puree, maple syrup, coconut milk, and warm spices for a festive autumn snack. We’re talking rich, creamy, and made with just the right amount of spice. One bite, and you’ll be hooked!
The best part is, this healthy pumpkin dip is so easy to make, you can have it prepared and on the table in less time than it would take to run to the store.
Always a crowd-pleaser, it’s perfect for holiday parties, thanksgiving dinner, potlucks, lunch boxes and after school snacks. With all those yummy flavours, don’t be surprised if you find yourself making it all year round!
No matter the occasion, you really can’t go wrong with this pumpkin dessert hummus.
For more tasty dips and spreads, be sure to check out this Sweet Potato Hummus & Spicy Roasted Garlic Hummus, too!
Why We Love This Pumpkin Pie Dessert Hummus
- Easy: Made with just eight pantry staples, this easy dessert hummus comes together in 10 minutes or less with minimal prep and very little cleanup.
- Better than store-bought: Nothing can quite compare to the creamy texture and rich taste of homemade hummus. You can easily control the sugar and spice levels to suit your preferences, and it’s more budget-friendly, too!
- Kid-friendly: What kid doesn’t love a tasty dip? Unlike most savoury hummus recipes, this dessert dip contains no tahini and replicates the flavour of pumpkin pie for a sweet, yet nutritious snack the kids will love. Because it’s free of common allergens, it makes a great snack for school too!
Ingredient Notes
- Chickpeas: Also known as garbanzo beans, these form the base of this recipe. To save time, I usually opt for low-sodium canned chickpeas but you can also use dried chickpeas that you cook from scratch.
- Pumpkin purée: Creates the pumpkin flavour and adds a vibrant colour. It’s also a great source of fibre, vitamin A and C! Be sure to use 100% pure canned pumpkin purée (or your own homemade pumpkin puree) and not pumpkin pie filling, as that usually has sugar added.
- Maple Syrup: Adds a sweet dessert-like taste to the dip without the need for refined sugar. Use 100% pure maple syrup.
- Spices: Pumpkin pie spice, ground cinnamon, and salt enhance the flavour. Adjust and adapt as needed to fit your preferences.
- Vanilla Extract: Enhances the rest of the ingredients.
- Coconut Milk: Used in place of the olive oil found in savoury hummus, coconut milk adds a good dose of healthy fats and makes for an extra creamy texture. You can use almond milk as well if you don’t require the recipe to be nut-free.
How to Make Dessert Hummus – Step by Step Instructions
- Add all of the ingredients except for the coconut milk to a blender or food processor. Blend on high speed, scraping the sides occasionally, until the mixture is smooth.
- Add ¼ cup of coconut milk to the hummus mixture, and blend well. For a thinner consistency, add an additional tablespoon of coconut milk at a time, until your desired consistency is reached.
- Transfer the hummus to a serving bowl, and top it with crushed graham crackers, pecans or chocolate chips, if desired. Serve with fresh apple slices, apple chips, strawberries, ginger snaps, graham crackers, green grapes, or pretzels.
Keep scrolling to the recipe card for the full printable recipe!
Tips for the Best Pumpkin Pie Hummus
- For an even smoother hummus, you can remove the chickpea skins before blending up the hummus if desired.
- I typically use coconut milk for this hummus to keep it nut-free and school-friendly. It’s great for those lunch boxes paired with some apple slices, apple chips or pretzels!
- Adjust the creaminess according to personal preference. I recommend starting with 1/4 cup of milk and increasing accordingly. I ended up using about 3/4 of a cup of coconut milk for a really smooth and creamy hummus dip.
- You can eat this dessert hummus plain or it also tastes great topped with some crumbled graham cracker crumbs, chopped pecans or chocolate chips. It makes for a nicer presentation too, especially if serving to a crowd!
Recipe FAQs
Yes! This recipe can be store in the freezer for up to 3 months. Although, keep in mind that the flavour and texture might alter slightly once thawed. If your hummus does dry out a bit, add a dash of coconut milk or water, and stir or blend the ingredients again to freshen it back up. Also, you may need to add extra pumpkin pie spice or cinnamon if the flavour has lost some of its boldness.
According to the FDA, hummus should not be left to sit out at room temperature for any longer than 4 hours. Past this point, bacteria may begin to form making it unsafe to consume.
Homemade dessert hummus can definitely be a better option than other sweet dips and spreads. Made with minimal ingredients, this sweet pumpkin hummus recipe is refined sugar-free, high in fibre and plant-based protein, and provides a good dose of vitamins A and C. Unlike store-bought versions, you can adjust and adapt the ingredients and amounts used to better suit your dietary needs.
How to Store
This pumpkin pie dessert hummus recipe doesn’t contain any preservatives so it will last covered in the fridge or in an airtight container for 4-5 days.
Or, place it in an airtight container, and freeze it for up to 3 months. I like to freeze it in these Souper Cubes so we can thaw smaller portions each week. Simply defrost it overnight in the fridge before serving. It’s great for snack prep!
What to Eat With Pumpkin Pie Hummus
There are so many way you can serve up this sweet hummus, but it tastes especially great with any of the following:
- Fresh apple slices
- Apple chips
- Other fresh fruit (try grapes or pear)
- Ginger snaps
- Vanilla wafers
- Pretzels
- Cinnamon sugar pita chips
- Crackers
Recipe Variations
- To make into a creamy pumpkin pie dip: Add Greek yogurt or cream cheese.
- For a nutty flavour: Add some peanut butter, almond butter or cashew butter.
- To make a savoury pumpkin hummus recipe: Swap out the maple syrup and spices with tahini, garlic, and cumin.
- To enhance the fibre and texture: Add white beans to the dip for a thicker texture and even more fibre and protein.
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Pumpkin Pie Dessert Hummus
Ingredients
- 1 14.5 oz can low sodium chickpeas drained and rinsed
- 1 15 oz can pure pumpkin puree
- 1/4 cup maple syrup
- 1-2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4-3/4 cup canned coconut milk (or unsweetened almond milk)
Instructions
- Add all of the ingredients except for the coconut milk to a blender or food processor. Blend on high speed, scraping sides occasionally, until the mixture is smooth.
- Add ¼ cup of coconut milk to the hummus mixture and blend well. If a thinner consistency is desired, add additional coconut milk 1 tablespoon at a time, until the desired consistency is reached.
- Transfer hummus to a serving bowl and top with crushed graham crackers, pecans, chocolate chips or an extra drizzle of maple syrup, if desired. Serve with fresh apple slices, apple chips, strawberries, ginger snaps, graham crackers, green grapes or pretzels.
Notes
- For an even smoother hummus, you can remove the chickpea skins before blending up the hummus if desired.
- I typically use coconut milk for this hummus to keep it nut-free and school-friendly. It’s great for those lunch boxes paired with some apple slices, apple chips or pretzels!
- Adjust the creaminess according to personal preference. I recommend starting with 1/4 cup of milk and increasing accordingly. I ended up using about 3/4 of a cup of coconut milk for a really smooth and creamy hummus dip.
- You can eat this dessert hummus plain or it also tastes great topped with some crumbled graham cracker crumbs, chopped pecans or chocolate chips. It makes for a nicer presentation too, especially if serving to a crowd.
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