Pumpkin Pie Hummus combines pumpkin puree, vanilla, and fall spices, to create a comfortable fall vibe. It is easy to make and is the most delicious and healthier sweet spread for dipping cookies, graham, apple, or crackers into it for the perfect snack.
FALL IS NEARING! It’s unquestionably my favorite season! It’s almost time to bring out the sweaters and blankets! It’s also a great time of the year to experiment with new projects and recipes.
Additionally, the fall season is renowned with “Pumpkin Everywhere”: Vegan Pumpkin Pie, pumpkin gnocchi, Vegan Pumpkin Cheesecake, Vegan Pumpkin Muffins, and Jamaican Pumpkin Soup. That is to say, EVERYWHERE!
The idea of making pumpkin pie hummus was floating around in my head, so I decided to give it a try. That was a smart move on my part because it turned out a delicious and healthy dessert. So now, I’m excited to share this unique Hummus recipe with you.
The pumpkin pie hummus recipe is a must-try during the holiday season. Perfect for small gatherings or simply serving the family as an extra special treat that’s actually quite healthy. Set it out and let everyone enjoy! But don’t worry; it tastes just like Pumpkin Pie. Nobody needs to know it’s a healthier version. It’s also quick and simple to make (less than 10 minutes), and there’s no need to do any baking.
Is Pumpkin Pie Hummus Healthy?
Pumpkin Pie Hummus is quite healthy for you. It’s made of chickpeas! Which are, as we all know, pretty affordable and extremely beneficial. They are high in fiber, healthy fats, and a good source of plant protein. In addition, it contains pumpkin and ginger, both of which are highly nutritious and provide various health benefits. It’s sweetened naturally with maple syrup.
Vitamin A and beta-carotene-rich pumpkin pair well with chickpeas as a plant-based protein source, making it a highly healthy dessert. Both are high in fiber. Even though this recipe does not contain any low-carb ingredients, the slow-digesting carbohydrates in pumpkin and chickpeas help keep blood sugar levels stable and maintaining a healthy weight.
This fall, indulge in a healthier version of pumpkin pie!
Here are a couple of extra reasons to make pumpkin pie hummus if you’re still on the fence:
- It’s vegan, dairy-free, and gluten-free.
- It’s equally delicious for breakfast, lunch, or dinner.
- It’s made in a blender/food processor and takes less than ten minutes (YAY!)
- It can be flavored in a variety of ways to complement any season.
- It tastes exactly like pie! Yes, I swear it does!
- It’s the ideal way to satisfy your pumpkin pie cravings all year long without having to bake a pie!
How to Make Pumpkin Pie Hummus?
As I always espouse my recipes as simple, this one truly is. You need the following ingredients and simple steps to follow:
- Pumpkin puree
- Maple syrup
Place all the ingredients in a food processor and process until smooth and creamy.
Transfer the hummus to a bowl and serve.
How to Serve Pumpkin Pie Hummus?
When it comes to serving, this is a crowd-pleasing dip that’s perfect for parties and get-togethers. So to enjoy this unrivaled treat for a comforting and delicious fall snack try it out with these Dippers:
- Apple or Pear slices
- Digestive biscuits or Graham crackers
- Baked Pita
Spread it on banana/pumpkin bread, muffins, toast, pancakes, or waffles if you have a sweet craving for breakfast.
It’s also fantastic as a frosting-like topping. Try it with stir fry Okra. It’s also delicious with roasted meat or grilled fish. Eat with a spoon (my favorite way).
How to Store Pumpkin Pie Hummus?
You can store leftover hummus in an airtight container for a week in the refrigerator. However, if you are intended to make a larger batch for later use, you can freeze it for up to one month.
Seal it in an airtight jar/ container and leave some space for expansion of the hummus.
Allow at least overnight in the fridge to thaw before the day you intend to use it. The hummus may detach slightly; simply give the mixture a good stir before using!
Additional Recipe Notes
- Make sure to scrape the sides periodically to ensure that everything blends evenly and that there are no chunks.
- The time required to smooth it out will vary depending on your blender or food processor.
- If you have any concerns about your ability to digest chickpeas, try removing the skins before adding them to the recipe. It requires a little more effort and time, but it can make huge difference!
Additionally, removing the skins from the chickpeas may result in a smoother texture for the hummus.
- Make sure you’re using pumpkin puree, not pie filling. Spices and sugars are added to the pie filling, whereas the puree is simply cooked pumpkin. Additionally, you can make your own pumpkin puree from scratch by following the simple recipe mentioned below.
There are approximately four steps in total:
- Cut the pumpkins
- Scoop the seeds out
- Bake pumpkins
- Remove the Skin and Blend it. It’s Done.
- Tahini adds an element of earthiness that I adore. However, if you prefer a milder flavor, you can substitute your favorite nut butter for the tahini.
- Maple syrup is one of the best ways to sweeten a recipe without the use of refined sugar. However, you can replace it with agave, coconut sugar, or brown sugar syrup.
Other Hummus Recipes To Prepare
- How To Make The Best Hummus Recipe
- Easy Homemade Beet Hummus
- Black-Eyed Pea Hummus
- Roasted Red Pepper Hummus
- Black Bean Hummus
Give this Pumpkin Pie Hummus recipe a try, and please let me know how it turns out. Also, I’d appreciate your feedback and rating of the recipe below.
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- Energy: 219 kcal / 915 kJ
- Fat: 6.4 g
- Protein: 8.9 g
- Carbs: 33.5 g
- Preparation: 5 min
- Ready in: 5 min
- For: 8 Servings
- Place all the ingredients in a food processor and process until smooth and creamy.
- Transfer the hummus to a bowl and serve.