Enhance your autumn snacking with this vegan pumpkin pie dip. It’s the dessert hummus you didn’t know you needed and it tastes just like your favorite pumpkin pie.
Perfect for Thanksgiving or to dip those crisp fall apples or pears in. But I won’t tell anyone if you decide to spread it on toast, a teff brownie, or even on top of a cupcake!
This is the time of year that I love most – pumpkins, sweaters, and multicolored leaves falling season! You will find me most days curled up. in a sweater, sweatshirt, or my new Harry Potter wearable blanket drinking a warm cup of chai or a pumpkin spice latte.
With this in mind, I wanted to share my vegan and oil-free recipe for delicious Pumpkin Pie Dip with you. This healthy pumpkin dip only takes minutes to throw together but tastes like it took hours.
Uses pantry ingredients and only takes minutes to make!
Best of all you can make it with what you have in your pantry right now. In addition to being a great party food, it’s an awesome dessert, and it would be a great addition to any Thanksgiving dessert table.
That’s right, this vegan, oil-free dessert dip is perfect for the holidays! It has a pumpkin pie flavor with a date-sweetened option, so everyone can partake. I used maple syrup in the video, but you can use date syrup.
What this dip is not:
- full of fat or oil – it’s a whole food plant-based dip
- no allergens – it’s soy-free, gluten-free, nut-free, and dairy-free
- contains no processed ingredients – so no vegan cream cheese or whipped pie topping
- sugar-laden – You can use any liquid sweetener you want, but I recommend maple or date syrup.
What is dessert hummus?
Dessert hummus is a healthy, sweet treat that goes great on apples, pears, and vegan cookies. It’s made by blending a sweet veggie or fruit with beans and usually vanilla to create the perfect dipping consistency and flavor.
There are tons of flavors for this dessert hummus recipe but in this post, we’re making our own sweet pumpkin pie version because it’s fall!
But is it really hummus?
Sweet hummus is definitely not a traditional hummus, so you can just call this a dip if you want to. With the popularity of chickpeas being used in sweets dessert hummus was a natural next step.
You can even use white beans in place of garbanzo beans if you want to, making it even a step further away from classic savory hummus.
Is sweet hummus good?
If you put the emphasis on the flavors and make sure it doesn’t taste like bean sip I think it’s amazing. It’s no different from eating chickpea cookie dough.
The trick is to have enough other tastes to cover up the beans. We usually do that with sweetener and vanilla. I made a ton of dessert in The Great Vegan Bean Book, so I’m pretty good at it!
Is dessert hummus good for you?
All hummus has plenty of protein and fiber so it’s better than having a vegan ice cream or cookie. Also, i’s made from chickpeas, which provide protein and folate.
Some recipes load up on sugar and fats, but you can make oil-free pumpkin pie hummus with date paste or syrup and avoid any refined sugar.
How to make your own homemade pumpkin puree
I have step-by-step instructions to show you how to make pumpkin puree in your slow cooker. It’s fine to use canned pumpkin puree, but it’s much cheaper to make your own.
But you can also make it in your Instant Pot by finding a whole pie pumpkin that fits into your IP and poking holes in it with a fork. Cook on high pressure for about 15 minutes. Then follow the rest of the slow cooker steps!
Be sure to pick out the small pie pumpkins for the best puree. Get them when they go on sale and freeze the cooked puree to use all year long!
What do I need to make this healthy pumpkin dip?
You probably have everything you need in the pantry right now, but I’ll give you a few substitutions just in case you don’t.
You will need one can of white beans or chickpeas. Drain and reserve the liquid for a recipe that calls for aquafaba. Note: you can freeze the aquafaba in ice cube trays so you have it when you need it.
You also need 1 can of pumpkin puree, or about 1 1/2 cups homemade. You could easily use sweet potato or butternut squash puree instead.
You’ll need a little vanilla extract and a liquid sweetener like maple syrup, date syrup or date paste to make it refined-sugar-free, or even my pumpkin spice syrup without extra spices for a shortcut. You can do this to taste, but I used 3 tablespoons of maples syrup.
Use a pumpkin spice blend or the amounts of cinnamon, cardamom, allspice, and cloves called for in the recipe card.
How to make this oil-free sweet pumpkin dip
It’s so easy – just blend the beans, pumpkin, sweetener, and spices in a food processor or blender. It takes almost no time at all.
What should I serve with pumpkin spice hummus?
I love apple and pear slices with it and you can even soak them in a little lemon water to keep them from browning.
Vegan cookies like ginger snaps or graham crackers are great additions to a fancy fall dessert board with this dip and my date caramel hummus.
Stay tuned for more dessert hummus recipes, you can add flavors like brownie hummus, caramel date dip, peanut butter hummus, and more to add to your spread.
Storing leftover pumpkin dip
Store in an air-tight container for 5 to 7 days. I like to leave out only what I will use in that time and freeze the rest in single servings.
Just pull one out in the morning and you’ll have an effortless dessert that night!
More vegan pumpkin recipes you will love
I have a savory chile pumpkin hummus recipe that’s perfect for a party and you can even make half recipes of both like in the video!
My vegan pumpkin pecan ice-creamless shake is another great way to celebrate autumn and you could toss some cold brew in the blender if you wanted to.
Vegan Pumpkin Pie Dip: A Dessert Hummus Recipe with Date Sweetened Option
- food processor
- 1 15.5 oz can chickpeas or 1 1/2 cup cooked garbanzo beans
- 1 14.5 oz can pumpkin puree or substitute sweet potato or butternut squash
- 2 tablespoons maple syrup date syrup, or date paste, or. more as needed to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground clove
- Puree the beans and pumpkin together in the bowl of your food processor until smooth.
- Add the sweetener of choice and the spices, then blend again until creamy.
- Add the smallest amount sweetener to the first blend, then taste, and add more until it’s just the way you like it.
- Leave out what you will eat now and store the rest in the fridge or freezer.