Pumpkin Pie Hummus is the perfect guilt-free fall treat! This sweet hummus recipe is made with real pumpkin puree and warm spices, with a touch of maple syrup for sweetness. Even better than that, it is SO easy to make! It’s dairy free, gluten free and vegan, too! This post contains affiliate links for products I’m obsessed with.
This post was originally published on October 31, 2015 as Pumpkin Cookie Dough Dip. Same recipe, but pretty new pictures and better info for you!
I don’t know about you, but when my kids come home from their in-school days, they are STARVING. More than ever this year. And I am always looking to find ways to get them to eat something healthier before dinner.
One of my favorite treats to make is my Healthy Edible Cookie Dough [Vegan | Flourless], so I decided to put a fun, fall spin on it. Spoiler alert – I think I might like it even better.
This sweet hummus has real pumpkin puree and warm spices, just like a homemade pumpkin pie! With a touch of maple syrup for sweetness, it’s the perfect guilt-free fall treat. The best part? It’s SO easy to make!
Table of Contents
Pumpkin Pie Hummus
All you’ll need to make this dip are a few simple ingredients and about 10 minutes.
It’s delish with fresh fruit slices as a light dessert, or spread some onto rice cakes or crackers for a healthy snack. Or, you know, eat it with a spoon. No judgement here, friends.
Ingredients and substitutions
- Pumpkin puree – This is 100 percent pumpkin, and is completely different than pumpkin pie filling
- Legumes – You can use either white beans or garbanzo beans (chickpeas)
- Rolled oats – If you are celiac or have a problem with gluten, be sure to use gluten free rolled oats.
- Maple syrup – I use 2 tablespoons of maple syrup and it has the perfect sweetness for me. If you want to make the pumpkin hummus recipe sweeter, feel free to add some stevia or additional syrup
- Coconut oil – If you need a substitute, you can melt an equal amount of nut butter
- Chocolate chips – I use dairy free dark chocolate chips. If this isn’t a concern for you, feel free to use traditional chips. You can even use a different flavor if you prefer. White chocolate would be delicious!
- Pumpkin pie spice – Depending on the time of year, this premade spice blend may be difficult to find. If so, it’s easy to make yourself.
To make homemade pumpkin spice, combine the following ingredients in a small bowl:
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp ground nutmeg
Store the spice blend in an airtight container in a cool, dry location. It will stay fresh for up to 6 months.
How to make Sweet Hummus
Making healthier desserts doesn’t get easier than this!
Simply place all of the ingredients except for the chocolate into a food processor or high speed blender. Pulse or run on low speed until everything combines into a thick, creamy dip. It’s that simple!
If you want the dip a little bit thinner, add a tiny bit of additional milk. To thicken the dip, you can add some additional oats or oat flour. Start with just a teaspoon and adjust from there.
**If you don’t have a food processor, you can click the link to see which one I have. I highly recommend getting one and I literally have been using mine several times a week since get got it over a decade ago for our wedding.
How do I store this Vegan Hummus Recipe?
Although you can store dairy free dips in a covered container at room temperature, I like to refrigerate this pumpkin pie hummus. I think it tastes the best when it’s cold!
Looking for More 21 Day Fix Pumpkin Recipes? Check these out:
Pumpkin Spice Whipped Ricotta [21 Day Fix | 2B Mindset | WW]
Pumpkin Pie [Gluten-free | Dairy-free | Refined Sugar Free]
Pumpkin Chocolate Chip Macaroons {Gluten-free/Dairy-free}
Pumpkin Pasta with Spicy Sausage (Gluten Free | Instant Pot Option)
Pumpkin Pie Hummus
Ingredients
- 3/4 cup pumpkin puree
- 1 can white beans or garbanzos drained and rinsed very well
- 1/4 cup gluten free rolled oats
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon of pumpkin pie spice
- 1/4 teaspoon salt
- 2 tablespoons of pure maple syrup **if you need this sweeter, try adding some stevia or another T of syrup
- 1 1/2 tablespoons of coconut oil or nut butter, if you’d rather
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk of choice or water (I used 2 Tbsp almond milk)
- 4 tablespoons dark chocolate chips (I use Enjoy Life dairy free chips) **Note - chocolate chips are optional, but this is my favorite way to make this
- Optional Dippers - apples, strawberries, pretzels, or crackers
Instructions
- Place all ingredients besides chocolate chips in your food processor and puree until VERY smooth. Adjust spices to taste; add more oats if you want a thicker dip or milk if you need to thin it out.
- Top with chips and chill for a bit. I like this one when it's cold!
- Eat with apples, strawberries, pretzels or crackers (or, you know, with a spoon!)
Erin Maso says
How long would this stay in the fridge?
So delicious! Thanks!
Nancylynn says
3-5 days in an air tight container! Enjoy!
Connie says
How many servings would you say this yields?
Nancylynn says
I would say 4, but I often put it out at parties and it feeds a crowd as a snack.
Holly Woods says
Which size can of chickpeas? The 15.9 oz or the larger size?
Nancylynn says
The smaller one is perfect!
Holly Woods says
Which size can of chickpeas? 15.9 or the larger size?