Are you a beginner in the world of cooking, looking for a simple yet delicious recipe to try this Autumn? Then you have to try my delightful Pumpkin Pie Hummus recipe. It’s the perfect introduction to making your own dips and spreads, offering an interesting twist on a classic dish.
The warm and comforting flavors of pumpkin pie blended with the creamy goodness of hummus will have everyone asking for seconds. With just a handful of ingredients and straightforward steps, every novice cook can whip up this autumn-inspired snack. Grab your apron and let’s dive in!
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Why You’ll Love it
You’ll love this hummus for its rich, smooth texture that melts in your mouth, perfectly balanced with the warm and aromatic spices of pumpkin pie. It’s a blend of sweet and savory, making it an irresistible dish that captures the essence of autumn in every bite.
What You Need to Make Pumpkin Pie Hummus
This sweet pumpkin hummus only calls for five ingredients.
- Chickpeas / garbanzo beans: Canned chickpeas are ready to eat after your drain the liquid and rinse them in a colander. To reduce sodium, choose low-sodium or no salt added.
- Canned pumpkin: Make sure to choose 100% canned pumpkin and not pumpkin pie filling (although I’m sure that would be delicious). You can use freshly roasted pie pumpkin instead if you like. I’ve added ways to use your leftover pumpkin below.
- Pumpkin pie spice: This is a wonderful combination of cinnamon, nutmeg, ginger, allspice, and clove.
- Avocado or olive oil: The oil will add some high quality fats and add to the silky smooth texture of the hummus.
- Brown sugar: Alternatively you can use maple syrup but I think the brown sugar pairs with everything perfectly!
All you’re going to need is a colander, some measuring cups/spoons, and a food processor, blender, or immersion blender. I use an immersion blender because it’s so easy to clean and can blend food in seconds. Storage tips are below.
Step One: Open the can of chickpeas and pour them into a colandar. Drain all of the excess water and rinse the beans under cold running water for 5-10 seconds.
Step Two: Measure all remaining ingredients and add them all to the blender, food processor, or cup if using an immersion blender. Blend until you reach the desired consistency. The longer you blend the smoother the texture.
Step Three: Enjoy with a variety of pairings (suggestions listed below) or by the spoonful.
Puree vs Pure Pumpkin
There are a few differences between canned and fresh pumpkin. First, the price and availability will vary. Canned pumpkin can be purchased all year round and pie/sweet/sugar pumpkins (great for baking and eating) are only available during the season.
Canned and fresh pumpkin are nutritionally similar. If you didn’t know, even though canned pumpkin will state 100% pure pumpkin on the front, it may be a combination of pumpkin and another golden-fleshed squash.
Even still, pumpkin provides nearly all of the vitamin A you need daily in a single cup. Fresh pumpkin has 3 grams of fiber, is a good source of potassium, and has vitamin C. If you choose fresh pumpkin, you can also roast the seeds for a crunchy snack loaded with quality fats, magnesium, and a little protein too.
Does Canned Pumpkin Go Bad
The shelf life for canned foods can reach multiple years. Canned pumpkin, unopened and stored properly will be at its greatest quality between 3 and 5 years. But what if the recipe you’re following only calls for half to one cup?
What Do You Do with the Remaining Pumpkin
Freezing Canned Pumpkin
Freezing canned pumpkin is a great way to use it again for a future recipe. Put the pumpkin into single use or reusable storage bags, remove as much air as possible and freeze for up to three to six months. After that it may lose some of its integrity.
I like to freeze pumpkin in half or one cup portions. These are very common amounts called for in recipes. That way you don’t freeze too much and end up wasting it.
Using Up Canned Pumpkin
There are lots of ways to use the remaining canned or fresh pumpkin. Below are a few ways I like to use it:
- Add ¼ to ⅓ cup to overnight oats
- Stir a cup into mac and cheese, chili, or soup
- Use it as a spread on quesadillas, pita, or naan and sprinkle on cheese, greens, and pomegranate seeds
- Make a Pumpkin Sweet Potato Soup
- Try Black Bean and Sweet Potato Enchiladas
- Whip up Pumpkin Protein Balls
- Thicken a smoothie with it
- Heat and froth a spoonful of pumpkin with milk and pumpkin creamer for a homemade pumpkin latte
Optional Toppings & Variations
Toppings are the chef’s kiss of recipes! If you use fresh pumpkin, roast the seeds and place them on top prior to serving. Drizzle some on a little extra maple syrup or an additional sprinkle of brown sugar.
As far as variations, if you want to try a different squash variety I recommend butternut or acorn squash. Alternatively, you can taste the difference between fresh and canned pumpkin to see which you like better in this recipe.
Store the freshly made pumpkin spice hummus in the fridge in an airtight container. I use a plastic container or a mason jar. It will stay good for 7-10 days in the fridge or up to three to six months in the freezer.
Hummus is not just for cold carrots or celery, there are tons of ways to enjoy it. While I completely support eating this recipe with a spoon, here are some other potential foods to pair it with:
- Crackers – any kind but I find sweet potato crackers pair particularly well
- Graham crackers – for something a little sweeter
- Vanilla wafers – even sweeter!
- Vegetables – you could dip any veggie in this that sounds good to you
- Fruits – Sliced apples, pears, or grapes are extra yummy with this hummus
- Bagels – my favorite right now is the cranberry harvest bagel from Aldi with this hummus spread on top
- Tortilla wraps – whether with veggies, greens, cheese or deli meats
- Waffles – toaster oven or fresh, this is delicious on a classic waffle
- Toast – it’s not just for butter, try spreading the hummus on while the toast is hot and drizzle on some hot honey
- Dark chocolate – ok, this could be a stretch but I love dark chocolate pieces dipped in this hummus
Pumpkin Pie Hummus
- 1 Blender Food processor or Immersion Blender
- 1 can lima beans drained and rinsed
- 1 cup canned pumpkin*
- 1 tsp pumpkin pie spice
- 2 tbsp avocado oil**
- 2 tbsp brown sugar
- Drain and rinse the can of beans in a colander
- Add all ingredients into the mixer, blender, or use an immersion blender. Blend until desired consistency.
I can’t wait for you to try this hummus. Please be sure to give it a rating and comment when you come back! Let me know if you customize it in any way, I love hearing about how people get creative with recipes.