This pumpkin spice hummus is an easy and nutritious fall dessert that tastes like pumpkin pie. It’s perfect for Thanksgiving and would make a tasty addition to any fall-themed sweet table, served with apples slices for dipping. This pumpkin hummus also happens to be gluten free and vegan so it works if you’re accommodating guests with various dietary restrictions.
What to serve with this pumpkin spice hummus
I like to serve this pumpkin hummus with apple slices or cookies for dipping (like these yummy chocolate buckwheat cookies). You can also spread it on toast, waffles, or these vegan whole wheat pancakes (or just enjoy it straight off a spoon).
Ingredients and substitutions
I used canned pumpkin purée in this hummus but you can use homemade fresh pumpkin purée instead if you prefer. Either way, make sure there is no added sugar or any other ingredients besides pumpkin in the purée.
I prefer to use canned chickpeas in this pumpkin hummus recipe but you can use dried chickpeas instead if you like (just soak them first for 8-12 hours, then cook until tender). If using canned, be sure they don’t contain any added salt.
I sweetened this dessert hummus with maple syrup. I prefer a subtle sweetness but if you have a strong sweet tooth you can increase the maple syrup to 1/3 cup instead of 1/4 cup.
Pumpkin pie spice gives this hummus its warm, cozy, pumpkin pie flavor. If you can’t find pumpkin pie spice (it often sells out quickly in the fall when everyone’s in the mood for pumpkin) then you can substitute 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
How to make it
Start by draining and rinsing the canned chickpeas, then add them to a food processor or blender along with the pumpkin purée, maple syrup, pumpkin pie spice, and salt.
Blend until smooth, scraping down the sides of the food processor or blender as necessary.
Then it’s ready to transfer to a serving dish and garnish with a sprinkling of chopped pecans or pumpkin seeds, if desired.
Store this pumpkin spice hummus in an airtight container in the fridge for up to five days.
More pumpkin recipes to try
- This moist, flavorful pumpkin bread with coconut flour is easy to make and delicious.
- These coconut flour pumpkin cookies are gluten free, grain free, and dairy free.
- These vegan pumpkin brownies are warmly spiced, moist, and chocolaty.
Pumpkin Spice Hummus
- Blender or food processor
- 1 1/2 cups pumpkin purée (canned or fresh)
- 1 1/2 cups canned chickpeas, rinsed and drained (with no salt added)
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Optional garnish: chopped pecans or pumpkin seeds.
- Add the pumpkin purée, chickpeas, maple syrup, pumpkin pie spice, and salt to a blender or food processor.
- Blend until smooth, scraping down the sides of the blender or food processor as necessary.
- Garnish with chopped pecans or pumpkin seeds, if desired.
- Serve as a dip for fresh fruit (sliced apples or pears pair particularly well).
- Store this pumpkin spice hummus in an airtight container in the fridge for up to five days.
More fall recipes to try
- These vegan apple bars are warmly spiced, moist, and chewy. They’re perfect for using up apples in the fall.
- This vegan cream of cauliflower soup is filling and flavorful. It’s perfect on a cold day.
- This vegan apple crumble is loaded with fall flavors. It’s easy to make and delicious.
- This paleo butternut squash soup is creamy and flavorful. It’s a great first course for Thanksgiving.
- This roasted butternut squash with rosemary is easy to make and can be prepared in advance. It’s spiced with rosemary and garlic.