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. Pumpkin pie hummus features autumn favorites like maple syrup, vanilla, pumpkin spice and real pumpkin purée.
Break up a few waffle cones on the side for dipping; they will replicate the flavor and texture of a flaky pie crust.
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, toast points, mini breadsticks, pretzels and crusty bread.
Pair your hummus with a platter of fresh fruit 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 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 or foamy latte to bring out the autumn flavors in this fall dessert.
Storage Info
Once you’ve made your pumpkin pie hummus, store it in the fridge until you’re ready to serve. 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 a week or less.
What’s your favorite dipper to serve with this dessert hummus? Share your thoughts with us in the comments and if you loved the recipe, please share it!
Pumpkin Pie Hummus
Ingredients
- 1 cup canned chickpeas - drained and rinsed really well
- 2 ½ tsp. pumpkin pie spice
- ½ tsp. cinnamon
- 6 tbsp. heavy cream
- ¼ cup maple syrup
- 1 ½ tsp. vanilla
- 1 tbsp. 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 tsp. pumpkin pie spice, ½ tsp. 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 tbsp. heavy cream, ¼ cup maple syrup, 1 ½ tsp. vanilla, 1 tbsp. 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.
- If you would like it to be thinner, add a little more heavy cream.
- 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.
Looking for more pumpkin recipes? Try our Pumpkin Spice Syrup