Dessert

Pumpkin Pie Dessert Hummus Recipe

Bylilan Sage March 20, 2026March 20, 2026

Introduction

This Pumpkin Pie Dessert Hummus is a creamy, flavorful twist on traditional hummus, perfect for fall gatherings or anytime you crave a sweet treat with a hint of spice. It combines smooth pumpkin puree with aromatic pumpkin pie spices, creating a unique dip that’s both comforting and delicious.

A close-up image shows a round bowl filled with smooth, thick, orange-brown dip that has a creamy texture with a swirl on the top and a small white toasted marshmallow partially dipped into it. Surrounding the bowl, there are several different snacks including light brown rectangular cookies, darker brown spiced rectangular cookies, white mini round biscuits with a shiny surface, and golden-brown pretzel chips with a slightly rough texture. All items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 15 oz. can garbanzo beans or chickpeas (drained and rinsed)
1/2 tsp baking soda
2/3 cup canned pumpkin puree, strained to remove liquid (not pumpkin pie filling)
1/2 cup coconut sugar (or maple syrup, agave, or Swerve as substitutes)
1/2 tsp salt
1.5 tsp pumpkin pie spice
1/4 tsp cinnamon
1/3 cup cream cheese (softened)
Dippers such as pie crust cutouts, biscoff cookies, nilla wafers, pretzels, etc.

Instructions

Step 1: Place the chickpeas in a medium saucepan and add the baking soda. Cover with several inches of water and bring to a boil over high heat. Boil for about 20 minutes, adjusting heat to prevent overflow, until the chickpeas are bloated, their skins are falling off, and they are very soft.
Step 2: Drain the chickpeas in a fine-mesh strainer and rinse with cool water for about 30 seconds. Pat them dry.
Step 3: Prepare a glass of ice-cold water by filling it with filtered water and adding several ice cubes. Set aside.
Step 4: In a food processor or blender, combine the cooked chickpeas, strained pumpkin puree, coconut sugar, salt, pumpkin pie spice, and cinnamon. Blend on high while slowly drizzling in three tablespoons of the ice-cold water along with two ice cubes through the top.
Step 5: Stop the blender and scrape down the sides as needed. Add the softened cream cheese and blend again until the mixture is smooth and creamy.
Step 6: Transfer to a serving bowl and enjoy with your favorite dippers such as pie crust cutouts, biscoff cookies, nilla wafers, or pretzels.

Tips & Variations

For a sweeter hummus, substitute coconut sugar with maple syrup or agave nectar.
Use Swerve or another sugar substitute to make this recipe lower in sugar without sacrificing flavor.
Straining the pumpkin puree through a cheesecloth ensures your hummus isn’t watery, giving a thicker, creamier texture.
Try adding a pinch of nutmeg or ginger to enhance the pumpkin pie spice flavor.

Storage

Store leftover dessert hummus in an airtight container in the refrigerator for up to 4 days. Because it contains cream cheese, it’s best enjoyed fresh but can be served chilled or brought to room temperature before serving. Stir well if it thickens after storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices, which will alter the flavor and texture of the hummus. Use plain canned pumpkin puree instead.

Is this hummus vegan?

This recipe contains cream cheese, so it is not vegan. To make it vegan, substitute the cream cheese with a dairy-free alternative like vegan cream cheese or cashew cream.