Pumpkin Pie Hummus (Oil-Free)

Once fall hits I pretty much immediately get a craving to make this pumpkin pie hummus. It’s everything I love about fall and as a snack-y hummus lover, it fits easily into my rotation as a dip option for fresh fruit.

Here’s why I love this recipe:

• It’s oil-free and instead leans on almond butter for richness; the nutty depth is unbeatable.
• Aquafaba from the chickpeas gives a naturally fluffy texture; no extra fat required.
• Pumpkin pie spice does the heavy lifting so the whole thing tastes like a holiday dessert dip in under 10 minutes.

This hummus is a meal-prep hero when it comes to high protein, high fiber snacks. I actually currently keep a jar in the fridge to dip crisp pear and apple wedges into, alongside a little homemade cinnamon pita. It makes a fun centerpiece at a fall party grazing board too; just swirl it into a bowl, drizzle a little maple syrup across the top, and add a pinch of extra cinnamon.

If you’re ready to bring a slice of pumpkin-pie season into your snack routine, this recipe is it; quick, creamy, and delightfully festive without any oil. Grab your blender and a cozy sweater, and let’s make a batch.

Pumpkin Pie Hummus (Oil-Free)

Miranda | The Herby Eater

This fall-friendly pumpkin pie hummus is sweet yet wholesome; creamy without any oil. Made with pumpkin purée, almond butter, maple syrup, and warm spices; perfect as a dip for apples or graham crackers, stirred into oats, or served on your holiday snack board.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert, Dip, Snack

Cuisine American

Servings 10 servings

Equipment

• Food Processor
• Spatula
• Measuring cups and spoons
• Airtight storage container

Ingredients

  

• 1 15-oz can pumpkin purée (unsweetened)
• 1 15-oz can chickpeas, drained and rinsed well
• 3 Tbsp maple syrup or to taste
• 3 Tbsp creamy unsweetened almond butter
• 3 Tbsp aquafaba liquid from the chickpeas or water, plus more to thin
• 1 ½ tsp pure vanilla extract
• 2 tsp pumpkin pie spice
• ½ tsp cinnamon extra for warmth
• ⅛ tsp fine sea salt
• Optional garnish: extra cinnamon or pumpkin pie spice; crushed pecans; cacao nibs; a drizzle of maple syrup

Instructions

 

• In a food processor, combine pumpkin, chickpeas, maple syrup, almond butter, aquafaba, vanilla, pumpkin pie spice, cinnamon, and salt.
• Process until smooth; Let it run for 2–3 minutes; scrape down the sides once or twice until velvety.
• Add a splash of extra aquafaba or water if you like it looser and creamier.
• Sweeten with a little more maple syrup or spice to your preference.
• Scoop into a shallow bowl, dust with cinnamon or pumpkin pie spice, sprinkle pecans or cacao nibs if desired.

Notes

Keeps in an airtight container in the fridge up to 5 days.

Delicious with apple slices, pretzel thins, graham crackers, or stirred into overnight oats.

Almond butter adds body since we skip oil; you can sub cashew butter or tahini if preferred.

Keyword Dairy-Free, Dessert, Oil-Free, Plant Based, Snack, Vegan, Vegetarian