Pumpkin Spice Hummus Recipe

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 maple syrup chocolate chip cookies. You can also spread it on toast, waffles, pancakes, or muffins, like these fluffy flaxseed muffins. Or just enjoy it straight off a spoon.

A dish filled with pumpkin spice hummus next to a pile of sliced apples.

Ingredients and substitutions

I used canned pumpkin purée in this pumpkin spice 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 spice 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. 

Almond butter adds a rich, creamy texture to this pumpkin spice hummus. You can substitute cashew butter or tahini if you prefer. If using tahini, you may want to add an extra tablespoon of maple syrup to balance the bitterness of the tahini.

How to make pumpkin spice hummus

Start by draining and rinsing the canned chickpeas, then add them to a food processor or blender along with the pumpkin purée, maple syrup, almond butter, pumpkin pie spice, and salt.

Ingredients in a food processor.

Blend until smooth, scraping down the sides of the food processor or blender as necessary.

Hummus in a food processor.

Then it’s ready to transfer to a serving dish and garnish with a sprinkling of chopped pecans or pumpkin seeds, if desired.

Storage 

Store this pumpkin spice hummus in an airtight container in the fridge for up to five days.

Hummus in a dish next to some apple slices.

More pumpkin recipes to try

A dish filled with pumpkin spice hummus next to a pile of sliced apples.
3.78 from 9 votes
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Pumpkin Spice Hummus Recipe

This pumpkin spice hummus is a delicious dessert dip that tastes like pumpkin pie. It would make a great Thanksgiving dessert served with apple slices or cookies for dipping. This pumpkin hummus is vegan, gluten free, and refined sugar free.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 11
Calories 103.9kcal

Equipment

  • Blender or food processor

Ingredients

  • 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
  • 1/4 cup smooth almond butter
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • Optional garnish: chopped pecans or pumpkin seeds.

Instructions

  • Add the pumpkin purée, chickpeas, maple syrup, almond butter, 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).

Notes

  • Store this pumpkin spice hummus in an airtight container in the fridge for up to five days.

Nutrition

Serving: 0.25Cup | Calories: 103.9kcal | Carbohydrates: 15.1g | Protein: 3.6g | Fat: 3.9g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 57.3mg | Potassium: 195.3mg | Fiber: 3.3g | Sugar: 6.8g | Vitamin A: 5206.5IU | Vitamin C: 1.8mg | Calcium: 49.9mg | Iron: 1.4mg

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