Pumpkin Pie Hummus is my FAVORITE dessert hummus recipe so far. It’s perfectly sweet, whips up in a blender, and tastes just like pie – minus the crust! Serve alongside my delicious Snickerdoodle Hummus recipe!
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…
Why You Should Make Pumpkin Pie Hummus
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
- It’s great for breakfast, lunch, 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 – year round!
Surely you have a little bit of faith in me, right? You know I wouldn’t steer you wrong…
Pumpkin Pie Hummus Ingredients
- garbanzo beans, rinsed and drained 3 times (or 1 1/2 cups homemade garbanzo beans)
- pumpkin puree (not pumpkin pie filling)
- maple syrup (not pancake syrup)
- almond milk
- ground nutmeg
- ground clove
- baking powder
Notes on Ingredients
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.
(Make sure you have beans on hand by making them in big batches using the slow cooker or Instant Pot!)
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!
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.
How to Make Pumpkin Pie Hummus
Step 1. 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.
Step 2. Blend or process the ingredients for 30-45 seconds.
Step 3. Use a spatula to scrape down the sides, if necessary, and blend again for another 30-45 seconds until the hummus is smooth.
FAQs for Pumpkin Hummus
What equipment should you use?
How to eat pumpkin pie hummus?
More Ways to Use Pumpkin Puree
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
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Watch How to Make Pumpkin Pie Hummus
Pumpkin Pie Hummus
Pumpkin pie hummus is my FAVORITE dessert hummus recipe so far. It’s perfectly sweet, whips up in a blender and tastes just like pie, minus the crust!
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 5 mins
- Yield: 2 cups 1x
- Category: Dessert
- Method: Blender
- Cuisine: American
- (1) 15 oz can garbanzo beans, rinsed and drained 3 times (or 1 1/2 cups homemade garbanzo beans)
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 2 1/2 Tbsp maple syrup (not pancake syrup)
- 2 Tbsp almond milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- 1/4 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.
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.
- Serving Size: 1
- Calories: 68
Keywords: Pumpkin Pie Hummus, Pumpkin Hummus
What is the purpose of the baking powder?
Karen @ Team Crumbs
The small amount of baking powder in this recipe is used to give it a dessert-like texture. Hope that helps! 🙂
I would definitely dip ginger snaps in this. Or make little sandwich cookies with ginger snaps or graham crackers.
SJ - Team Crumbs
What great ideas Janet! Thanks for sharing. 🙂
Does anyone know how this compares to the seasonal Pumpkin Pie hummus from Aldi?
I think it’s very comparable, Tina! (I might be biased, but I like mine better. 🙂 )
Great pantry recipe! I used canned garbanzo beans and peeled them for a smoother texture. I also retained the aquafaba to use as a replacement for egg whites in coconut macaroons. It’s supposed to whip up into stiff peaks just as good.
With the pumpkin pie hummus, I mixed in some yogurt and enjoyed with apple slices, carrot sticks, sugar snap peas, and whole grain crackers.
Thank you for the recipe!
This was good. A little less sweet and more allspice-y than I’d like. I added 1.5T of monkfruit sweeter and that helped balance out the flavors. Next time will use pumpkin pie spice instead of the individual spices and see how it turns out. Looking forward to trying your other dessert hummus recipes. Thanks!
You’re very welcome, Shannon! I love how we can adjust the flavors of homemade to suit our preferences! ♥
Lori B de G
It’s good to know where to start. Added more pie spice and used part Birchbenders Maple syrup. Needed more almond milk for my son. Hope he likes it!
This is delicious! My two year old son and I are eating it right now for lunch with crackers and green apples. Thanks 🙂
You’re very welcome Heidi! Great choices for lunch!