This pumpkin pie hummus features autumn favorites like maple syrup, vanilla, pumpkin spice and real pumpkin purée. This hummus isn't just a snack or appetizer--with the right mix of ingredients, it's a sweet, creamy dessert that captures the rich flavor of pumpkin pie.
Typically you would serve hummus in savory form, like in this lemon basil hummus or the classic garlic hummus but this version is more suitable for the dessert table. It basically tastes like pumpkin pie filling!
Break up a few waffle cones on the side for dipping; they will replicate the flavor and texture of a flaky pie crust.
It's quick, make-ahead friendly and a healthier dessert hack perfect for Thanksgiving or a fall school snack idea.
For more delicious fall food ideas, you can check out my post on how to roast butternut squash seeds or my recipes for mini apple pies with puff pastry and no churn pumpkin ice cream.
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Ingredients
- canned chickpeas - drained and rinsed really well
- pumpkin pie spice - check out how to make your own pumpkin pie spice--only 4 spices required
- maple syrup - this is an excellent way to add sweetness without adding white sugar
- tahini - optional--it makes the consistency of the hummus more smooth
- pure pumpkin purée - without added sugar and spices
- waffle cones - broken into chip-size pieces (to scoop up the hummus) or you can just use your favorite sweet biscuits
*Check recipe card for full ingredient amounts.
Recipe Tweaks
- Consistency: If you would like the pumpkin pie hummus to be thinner, add a little more heavy cream. You can add up to 1 more tablespoon of tahini for more smoothness.
- Sweetness: You can adjust the sweetness by adding more or less maple syrup.
- Gluten free: The hummus itself is gluten-free but for some gluten-free dipping options try fruit slices, dried fruit "chips", GF biscuits and crackers, rice cakes, etc.
How to Make Pumpkin Pie Dessert Hummus
Step 1. Toss chickpeas. Toss the chickpeas with the pumpkin pie spice and cinnamon.
Step 2. Add to processor. Add the hummus ingredients to a food processor or blender.
Step 3. Pulse. Pulse/blend until smooth.
Chef's Note: You will need to scrape down the sides with a spatula a few times, as it is a thick mixture.
Step 4. Serve. Serve the pumpkin pie hummus in a small bowl, garnished with coconut flakes.
What to Serve With Pumpkin Pie Hummus
- In this pumpkin pie dessert hummus recipe, I suggest waffle cones for dipping, but you can dip your hummus with just about any dipper. This includes crackers, chips, fruit, grilled toast points, mini breadsticks, pretzels and crusty bread.
- Pair your hummus with a platter of fresh fruit or fall fruit salad to bring out the sweetness of the dessert and take it up a notch.
- You could also use cookies for a particularly sweet treat.
- Some people eat sweet hummus with a spoon (like I do with Nutella), although a dipping vehicle adds more texture to the creaminess of the hummus.
- You could pair your pumpkin hummus with chocolate hummus or homemade chocolate gravy at the table to let your guests choose their dessert or mix the flavors together on one waffle cone chip.
- Serve your hummus with an apple cider, toasted marshmallow latte or pumpkin pie punch to bring out the autumn flavors in this fall dessert.
⭐ For a naughtier version of pumpkin dip, you could try this pumpkin fluff dip! Or, try another new and unique pumpkin dessert like my transparent pie.
Recipe FAQs
The max amount it can be left out at room temperature is 2 hours.
Yes! Once you've made your pumpkin pie hummus, store it in the fridge until you're ready to serve.
This recipe contains dairy products that can spoil quickly, so refrigerate it in a sealed container. For maximum freshness, eat the hummus within 3-4 days or less.
The hummus might need a little extra blending time or the chickpeas could need softening. Before making the hummus, you could cook the chickpeas in hot water for 5 to 10 minutes which will soften them further. With a high speed food processor you don't normally run into this issue.
More Seasonal Treats to Try This Fall
What's your favorite dipper for dessert hummus? If you tried this Pumpkin Pie Hummus Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Pumpkin Pie Dessert Hummus
Ingredients
- 1 cup canned chickpeas - drained and rinsed really well
- 2 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 6 tablespoons heavy cream
- ¼ cup maple syrup
- 1 ½ teaspoons vanilla
- 1 tablespoon tahini - optional
- 1 cup pure pumpkin purée
- toasted coconut flakes - to garnish
- waffle cones - broken into chip-size pieces
Instructions
- Toss the chickpeas with the pumpkin pie spice and cinnamon.1 cup canned chickpeas, 2 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon
- Add the heavy cream, maple syrup, vanilla, tahini, pumpkin purée and chickpea/spice mixture to a food processor or blender (in that order).6 tablespoons heavy cream, ¼ cup maple syrup, 1 ½ teaspoons vanilla, 1 tablespoon tahini, 1 cup pure pumpkin purée
- Pulse/blend until smooth. You will need to scrape down the sides with a spatula a few times, as it is a thick mixture.
- Serve in a small bowl, garnished with coconut flakes. Serve with waffle cone chips for dipping.
Equipment
Notes
- Makes about 2 cups hummus.
- Optional: Before making the hummus, you could cook the chickpeas in hot water for 5 to 10 minutes which will soften them further.
- Once you've made your pumpkin pie hummus, store it in the fridge until you're ready to serve. The max amount of time it can be left out at room temperature is 2 hours.
- Refrigerate the leftovers in a sealed container afterward. This recipe also contains dairy products that can spoil quickly. For maximum freshness, eat the hummus within 3 to 4 days.
- If you would like it to be thinner, add a little more heavy cream.
- You can add up to 1 more tablespoon of tahini for more smoothness.
- You can adjust the sweetness by adding more or less maple syrup.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
It actually tastes like pumpkin pie filling but healthier with the chickpeas and maple syrup. Yum!