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Pumpkin Pie Hummus

This pumpkin pie hummus is the perfect fall treat and is only made with 6 ingredients!
Recipe by: The Nutritious Kitchen


  • 10 Medjool dates, soaked in water overnight
  • 15 oz. can chickpeas
  • 1/2 cup aquafaba (liquid from the chickpeas)
  • 1/3 cup pumpkin puree
  • 1/3 cup cashew butter
  • 2 teaspoons pumpkin pie spice
  • Sea salt to taste
  • 2 tablespoons maple syrup (optional for a sweeter dip)
  • For Serving
  • Cinnamon sugar pita chips
  • Sliced pitted Medjool dates
  • Ginger snap cookies
  • Pretzels


  1. First, soak the dates in water overnight. If short on time, bring a pot of water to a boil and add in the dates. Allow them to soak for 30 minutes.
  2. Drain the chickpeas, reserving the aquafaba (liquid in the can). I like to strain the chickpeas over a bowl to make sure I get all the aquafaba liquid.
  3. Place the chickpeas, aquafaba, dates, pumpkin puree, cashew butter, seasonings and optional maple syrup in a high powered blender. Blend until smooth, slowly add in more aquafaba or liquid if needed to achieve a creamy consistency. You may need to scrape down the sides in-between blending.
  4. Serve with your favorite crackers, pretzels, cookies, and sliced dates and enjoy!

Nutritional analysis per serving:


Pumpkin Pie Hummus - Nutrition Label


*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.