My favorite part of Thanksgiving is dessert. More specifically, pumpkin pie.
Forget the turkey or the stuffing or the green bean casserole (although those ARE good). If I could somehow make JUST THE FILLING of a pumpkin pie and eat it with a spoon, I’d do it all day long.
Lucky for me (and you!), I’ve done just that with this pumpkin pie hummus!
I’m guessing you have two thoughts going on here with the first one being WHY ARE YOU RUINING PUMPKIN PIE WITH BEANS?!
Friends, I wouldn’t steer you wrong. And dessert hummus is actually a “thing” nowadays.
Shortly after I posted my recipe for 5 minute chocolate hummus, a big brand came out with their own version. (Don’t worry, my version is not only cheaper, but it tastes better!)
Y’all went bonkers over that recipe, so I then created recipes for chocolate chip cookie dough hummus (a.k.a. edible cookie dough) and cake batter hummus (that REALLY DOES taste just like cake batter!) and then snickerdoodle hummus… because who can resist a bit of cinnamon with their sweet?
The fact that the chocolate hummus recipe is one of my popular posts of all time should be a clue that we’re on the right track…
Watch How to Make Our Chocolate Hummus
With your fears about beans and dessert no longer an issue, I bet you’re wondering if pumpkin pie hummus really tastes like pumpkin pie. Oh my golly, YES IT DOES!
You guys, my EXACT words when I made this for the first time were – and I quote:
“Oh wow – this tastes just like the inside of a pumpkin pie!”
Totally. Not. Kidding.
I would have shared with the family for them to taste test with me, but none of them share the love of pumpkin that I have.
And I didn’t leave any leftover for them to try anyway!
If you are STILL on the fence about making pumpkin pie hummus, here are a few more reasons:
- It’s gluten-free
- And dairy-free
- It’s made of BEANS!
- Which we all know are super cheap and super healthy
- It has VEGETABLES
- Which we all know are super healthy too
- And super cheap right now (ALDI has the best price – stock up for later!)
- It’s great for breakfast
- Or lunch
- Or dinner
- Or dessert
- It’s made in a blender (YAY!)
- In less than 5 minutes (double YAY!)
- It’s naturally sweetened (with maple syrup)
- It tastes just like the pie!
- Yes, I promise I swear it really does!
- It’s the perfect way to get your pumpkin pie fix without having to actually make a pumpkin pie
- It’s also the perfect way to get your pumpkin pie fix year round
Surely you have a little bit of faith in me, right? You know I wouldn’t steer you wrong…
Pumpkin Pie Hummus
Let’s break down what’s going in this AMAZING pumpkin pie hummus recipe:
I stuck to the classic on this and used garbanzo beans – a.k.a. chickpeas – for this dessert hummus. You could probably use a very mild white bean instead. I haven’t tested any other bean with THIS recipe, but I did with my other dessert hummus recipes and they worked just as well.
We’re putting in ¾ cup of pumpkin in this recipe, which is just about half of a can of pumpkin. That’s a lot of vegetable for a dessert!
Even pumpkin-lovers need ideas for using up leftover canned pumpkin, so here are my recommendations:
- Homemade pumpkin spiced creamer
- Pumpkin swirl black bean brownies
- Slow cooker pumpkin chili
- Pumpkin cookies with cream cheese icing
- Easy pumpkin donuts
- Pumpkin spiced apple cider
- Overnight pumpkin French toast casserole
- Homemade pumpkin fudge
We’re using just 2 ½ tablespoons in the whole entire recipe, and to be honest, that might be a bit on the sweet side.
I tested this using just 2 tablespoons and I thought it was “just barely sweet.” But since we’re talking about DESSERT hummus here, I wanted it to be “just sweet enough.”
You know, that point when you eat something that satisfies your sweet tooth but doesn’t make you feel like you ate a big bag of sugar?
2 ½ tablespoons was that point for me. You can certainly start off with a lesser amount if you’d like and go from there. And you can always add more.
If you have an aversion to maple syrup, or you simply ran out because you’ve been making cinnamon blender waffles every weekend, honey would work too, although the honey flavor itself will be more noticeable.
You can substitute granulated sugar if you want, but if you go that route, I’d use brown sugar over white (because it has molasses and will give you more of the traditional pie flavor) and I’d definitely start out with just one tablespoon.
Pumpkin Pie Spices & Other Things
I always make my own pumpkin pie spice blend instead of buying the pre-made ones from the store. It’s SO much cheaper!! And easier too when you run out.
We’re using cinnamon, nutmeg, ginger and clove in this pumpkin pie hummus.
We’re also using baking powder. Which I know sounds weird, but like the case of cake batter hummus, it’s giving a flavor of “dessert” that simply cannot be achieved with anything else.
And we’re using vanilla. Because YUM.
What equipment should you use?
I’ve had a Blendtec blender for YEARS and absolutely love it. If you don’t have one, put it on your Christmas / Birthday / Anniversary list ASAP. I promise you won’t regret it.
With my Blendtec, I used the Twister Jar. This helps to make sure the thick hummus continues to go down towards the blades and get all creamy smooth, rather than getting stuck at the top of the blender.
You can make pumpkin pie hummus with a regular blender or with a food processor – it just might take a few extra blends or pulses to ensure there are no whole beans left in the end.
How to eat pumpkin pie hummus?
I get this question a lot on my dessert hummus recipes, but I get it… it’s dessert. Yet it’s hummus. Do I go for a piece of food to dip? Or a spoon?
I say both!
I ate my pumpkin pie hummus with a spoon, but you could serve it with sliced apples or strawberries or even graham crackers!
- (1) 15 oz can garbanzo beans, rinsed and drained 3 times (or 1½ cups homemade garbanzo beans)
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 2½ Tbsp maple syrup (not pancake syrup)
- 2 Tbsp almond milk
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground clove
- ¼ tsp baking powder
- Place ingredients in the order listed in a Blendtec Twister Jar, OR a food processor. You can use a regular blender as well, but it might take several blends in order to get the hummus to be smooth.
- Blend or process the ingredients for 30-45 seconds.
- Use a spatula to scrape down the sides, if necessary, and blend again for another 30-45 seconds until the hummus is smooth.