Homemade Pumpkin Pie Dessert Hummus
Craving a healthier alternative to pumpkin pie? Make pumpkin pie hummus instead!
It’s a sweet, dessert hummus made with chickpeas (no one will know, I promise!), canned, pureed pumpkin, maple syrup, applesauce, and lots of warm pumpkin pie spices — that tastes just like pumpkin pie filling. But it’s SO much better for you.
This pumpkin pie hummus comes together in minutes, and it’s a perfect fall dessert dip for fresh apple or pear slices, air fryer apple chips, pretzel sticks, graham crackers, gingersnap cookies, or anything else you can dream up.
Dietitian tip: With more fiber and protein, less sugar, and some healthy fats, this pumpkin pie dessert hummus is better for your blood sugar than store-bought alternatives. And pumpkin provides lots of important nutrients, including potassium for healthy blood pressure and beta-carotene, an antioxidant that can help protect your cells.
If you love a good dessert hummus, try my dark chocolate hummus and loaded oatmeal chocolate chip cookie dough hummus too!
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Recipe At-A-Glance
PREP TIME: 5 minutes
COOK TIME: 0 minutes
CHILL TIME: 2+ hours
SERVES: 12 (makes 3 cups)
DIFFICULTY: easy
RECIPE HIGHLIGHTS: A rich, creamy fall dessert hummus fruit or cookie dip that tastes just like pumpkin pie filling.
FEATURED INGREDIENTS: chickpeas, canned pumpkin, maple syrup, almond butter, pumpkin pie spice mix
Why You’ll Love This Recipe
Recipe Ingredients
Here are the key ingredients you’ll need to make pumpkin pie dessert hummus. Substitutions and variations are listed in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Canned pumpkin– Buy plain pumpkin puree, not pumpkin pie filling, which has added sugar.
Chickpeas (garbanzo beans) – They provide much of the fiber and protein here, along with the creamy hummus-like texture when pureed with the other ingredients. Since this is a sweet dip, unsalted chickpeas work best.
Almond butter – Just a ¼ cup helps make this dessert hummus thick, smooth, and creamy, but you won’t taste any almond butter flavor. Almond butter also adds some healthy fat. For a nut-free option, see the substitutions below.
Maple syrup and brown sugar – I tested this recipe with one sweetener or the other, but I prefer using both for a flavor that’s closer to pumpkin pie. If you prefer a lower sugar option, see the substitutions below.
Pumpkin pie spice mix – Look for this blended spice mix in the spice aisle. It’s a mixture of cinnamon, nutmeg, allspice, cloves, and ginger, and it’s a super timesaver when making this recipe, pumpkin spice protein balls, or a pumpkin pie smoothie.
Vanilla – It enhances the other spices and rounds out the other flavors. Use good quality vanilla extract or Nielsen-Massey vanilla bean paste
Substitutions and Variations
- For a high-protein pumpkin pie hummus, add up to two scoops of plain or vanilla protein powder to the food processor. Note that this will make the hummus slightly thicker. If needed, thin it a bit with a tablespoon or two of water or almond milk.
- Make this recipe nut-free by swapping sunflower or pumpkin seed butter for the almond butter.
- For a no-added-sugar option, skip the maple syrup and brown sugar and use Lakanto monkfruit-based maple syrup and/or golden (brown sugar substitute) sweetener.
- Garnish your bowl of pumpkin pie hummus with fresh pomegranate arils, a drizzle of caramel sauce, maple syrup, or crumbled gingersnap cookies.
How to Make Homemade Pumpkin Pie Dessert Hummus
1. Measure and combine the ingredients. Place everything in a food processor. If you prefer a less sweet dessert dip, add the maple syrup but hold the brown sugar until the end. You can taste the hummus once it’s smooth and either eliminate the brown sugar or add just a tablespoon or two.
2. Process until smooth. Turn the machine on for about 20 seconds, then scrape down the bowl, process again for another 10-20 seconds, and taste the hummus. Feel free to add extra sweetener or spices and process one more time until it’s perfectly smooth. Refrigerate the hummus until you’re ready to serve it.
Expert Tips!
Remove the chickpea skins for a silky-smooth hummus. Drain and rinse the chickpeas, then transfer them to a bowl of water. The chickpea skins will float to the top. Use your hand to skim them off and discard them. I use this technique when making regular homemade whipped garlic hummus, and it seriously makes the smoothest hummus ever!
Refrigerate before serving. This dip tastes best when it’s chilled and the flavors can really come together, so refrigerate it for at least two hours or overnight.
Serving Suggestions
- Make this tasty dessert hummus the center of a dessert board, surrounded by clusters of fresh-cut apples or pears (dip them in water with a squeeze of lemon to prevent browning), grapes, gingersnap or other cookies, pretzel sticks, and homemade honey-roasted nuts.
- Use it to fill pre-baked phyllo tart shells for a healthier mini pumpkin pie dessert.
- Layer it with Greek yogurt and spiced granola for a healthy breakfast or snack.
Recipe FAQs
You can double it as long as your food processor holds at least 12 cups. If it’s too small, you’ll have a hard time getting the ingredients evenly smooth and will have to stop and scrape down the bowl every few seconds. The same goes for a blender.
Yes, this recipe makes a generous 3 cups, so you can divide it into smaller portions and freeze it. Let it thaw in the refrigerator and stir it well before serving. You may wish to add an extra pinch of pumpkin pie spice mix to boost the flavor.
Related Pumpkin Recipes
Enjoy pumpkin treats all year long with these canned pumpkin recipes!
Love this recipe? Please leave a 5-star rating on the recipe card below & a review in the comments section further down the page. Your email will not appear publicly!
Pumpkin Pie Dessert Hummus
Ingredients
- 15 ounces chickpeas 1 can rinsed very well
- 15 ounces pumpkin puree 1 can
- 1/2 cup cinnamon apple sauce
- 1/4 cup almond butter
- 1/4 cup real maple syrup
- 1/4 cup brown sugar or zero-calorie golden sweetener
- 2 teaspoons pumpkin pie spice mix
- 1 teaspoon allspice
- 2 teaspoons vanilla
Instructions
- Combine all ingredients in a food processor and process for about 20 seconds. Scrape down the sides of the bowl and process 20-30 seconds or until the hummus is smooth.
- Taste and adjust any spices or sweetener.
- Refrigerate, covered, for at least two hours or until ready to serve. Stir before serving.
- Serve with sliced fruit, gingersnap cookies, graham crackers, or pretzels.
Notes
Nutrition
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
I needed to come with a healthy snack for a fitness group. I had just sampled a store bought pumpkin pie hummus and thought I could make that myself! I found your recipe and made it today and absolutely love it! I shared the link with my group and expect other samplers too! Can’t wait to try your other recipes.
Hi Colleen! I’m so glad you like it and thanks so much for sharing it!
Awesome job creating this! I was a bit skeptical at first from almond butter and applesauce but it’s absolutely delightful! I saw pumpkin pie hummus at a local store and I thought “I could make this”. That’s when I looked up a recipe and found this! Love that you do other hummus recipes too, I will totally check them out and try them 🙂
I’m so glad you liked it Heather! I’m starting to see more dessert hummus at the store too. It’s so easy to make and I love the surprised look on people’s faces when I tell them what it is 🙂
This looks so good! I really love dips that go well with cheese and fruits so I know I’ll love this! Thanks for the recipe!
thanks so much! Let me know if you try it!
This sounds incredible!!! Love dessert hummus, and love your combo of flavors in this!
Thanks Lizzie! If you try it let me know how you like it. I actually polished most of it off with a spoon 🙂