Hummus is a staple dish in a plant-based diet. It’s easy to make, nutrient dense, and loaded with protein! This pumpkin pie hummus is so delicious and even be a dessert! It’s a delicious late night snack, just top it with your favorite vegan whipped topping, pick up some graham crackers, and voila! You’ve got yourself a bangin’, guilt-free dessert!


This Pumpkin Pie Hummus Recipe is:

  • a simple vegan snack/dessert
  • incredibly tasty
  • a great source of plant-based protein

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Pumpkin Pie Hummus Recipe
Prep time
Total time
Recipe type: Snack
Phase: 3
Serves: 4 servings
  • ½ cup pure pumpkin purée
  • 1 - 15 oz can chickpeas
  • 2 tbsp creamy almond butter
  • 2 tbsp pure maple syrup
  • juice squeezed from ¼ of a fresh lemon
  • 1 tsp pumpkin spice
  • 1 tsp vanilla extract
  • ¼ tsp salt
  1. Open the can of chickpeas, pour out the liquid into a container and place the chickpeas into a food processor (or blender).
  2. Add ¼ cup of the liquid drained from the chickpea can into the food processor (save the rest of the liquid for use in another recipe).
  3. Add the almond butter, maple syrup, lemon juice, pumpkin spice, vanilla extract and salt into the food processor and power on to blend until everything is well combined and smooth.
  4. Enjoy!
Store pumpkin pie hummus in a sealed container in the fridge for up to 1 month.

Cedric Torres

Cedric Torres

Plant Based Athlete at Plant-Based Stride
Cedric is a graduate of The University of South Florida with a degree in Cell & Molecular Biology. He has a career in nutrition research and is attending school to become a registered dietitian. He also runs and is a proud vegan cook! Follow on Instagram @plantstride_cedric.
Cedric Torres

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