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Home » Recipes » Appetizers

Modified: Sep 23, 2022 | Categories: Appetizers

Pumpkin Pie Hummus with Cinnamon Pita Chips

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Feast your eyes on fall's BEST appetizer or snack - pumpkin pie hummus with cinnamon pita chips!

It's a creamy, dreamy pumpkin dip with chickpeas, pumpkin puree, peanut butter, maple syrup and vanilla.

Dip with easy-to-make cinnamon sugar pita chips and watch the entire thing disappear!

A white dish filled with pumpkin pie hummus lined with cinnamon pita chips.
PIN THIS RECIPE FOR LATER!

How to make pumpkin pie hummus

Featured Ingredients

  • Chickpeas. All hummus has chickpeas!
    • And in this instance, the chickpeas are kinda overpowered by the pumpkin, PB, maple syrup and spices, but they provide body, a nice creamy texture and a ton of nutrition to this dip.
  • Pumpkin puree. Not a can of pumpkin pie filling - just pumpkin puree.
  • Peanut butter. The creamy kind, brand is your choice! I use JIF or Skippy Natural.
  • Maple syrup. Pure maple syrup!!
  • Pumpkin pie spice. Or a mix of cinnamon, nutmeg, ginger and cloves.
  • Vanilla extract. Dark, rich and flavorful.

Step-by-Step Instructions

  1. Place all of the hummus ingredients in the bowl of a food processor and puree until very smooth, scraping the sides of the bowl as needed.
  2. Taste and adjust the seasoning, if necessary.
  3. Transfer the hummus to a serving bowl.
  4. Cover and refrigerate until ready to serve.
A white dish filled with pumpkin pie hummus.

How to make cinnamon pita chips

Featured Ingredients

  • Pita crackers. A box of your favorite pita crackers. Pita chips will work, too.
  • Butter. Melted, salted or unsalted - whatever you have.
  • Cinnamon. This will give the chips the BEST flavor to match the pumpkin dip.
  • Sugar. Just a few teaspoons will do.

Step-by-Step Instructions

  1. Preheat the oven to 375 degrees.
  2. Line the crackers on a baking sheet.
  3. Brush the melted butter on top of the crackers. Sprinkle them with cinnamon and sugar.
  4. Bake 7-8 minutes or until lightly golden on top. Let cool.
  5. Serve pita chips with the pumpkin pie hummus.
A side shot of a white dish filled with pumpkin pie hummus and a dish of pita chips in the backdrop.

Recipe Substitutions and Alterations

  • Chickpeas: Any white bean would work here (think cannellini, great northern, navy).
  • Pumpkin puree: Mashed sweet potato or even butternut squash would work.
  • Peanut butter: Try it with any nut or seed butter.
  • Maple syrup: You could use honey, but you'll miss the maple flavor!
  • Pumpkin pie spice: Use a mix of cinnamon, nutmeg, ginger and cloves.
  • Pita crackers: Any cracker will work; simply follow the directions for making them into cinnamon sugar chips/crackers.

Nutrition Considerations

  • To make it gluten free: Use gluten free crackers/chips. Be sure all other packaged ingredients are gluten free.
  • To make it dairy free: This recipe is naturally dairy free!
  • To make it vegan: Use coconut or another neutral vegetable oil instead of butter. Be sure the crackers/chips you use are vegan.
  • To make it nut free: Use seed butter (like Sunbutter) instead of nut butter.

Storage Tips

For the pumpkin pie hummus: Store the hummus in an airtight container in the refrigerator up to 4 days.

For the cinnamon pita chips: Store the chips in an airtight container or Ziploc bag at room temperature up to 2 weeks.

A birds eye view of a white dish filled with pumpkin pie hummus and a small dish with cinnamon pita chips.
PIN THIS RECIPE FOR LATER!

The BEST pumpkin recipes:

  • Pumpkin Pasta with Bacon
  • Pumpkin Cookie Dough Bites
  • Copycat Starbucks Pumpkin Bread
  • Pumpkin Muffins with Pistachio Crumble
  • Pumpkin Spice Waffles
  • Maple Pumpkin Butter
  • Chocolate Pumpkin Bread
Print

Pumpkin Pie Hummus with Cinnamon Pita Chips

Print Recipe

Creamy, dreamy pumpkin dip with chickpeas, pumpkin puree, peanut butter, maple syrup and vanilla. Dip with easy cinnamon sugar pita chips for the ultimate fall appetizer.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 0 mins
  • Total Time: 10-15 mins
  • Yield: Serves 12 1x
  • Category: Appetizer, Snack
  • Method: No-Cook
  • Cuisine: American

Ingredients

Scale

Cinnamon Pita Chips:

  • 9-ounce box pita crackers
  • 1 tablespoon melted butter
  • 1 tablespoon ground cinnamon
  • 2 teaspoons granulated sugar

Pumpkin Pie Hummus:

  • 15-ounce can chickpeas, rinsed and drained
  • 15-ounce can pumpkin puree
  • 5 tablespoons creamy peanut butter
  • 5 tablespoons pure maple syrup
  • 1 tablespoon pumpkin pie spice
  • 1 ½ teaspoons pure vanilla extract
  • ½ teaspoon coarse salt

Instructions

To make the cinnamon pita chips:

  1. Preheat the oven to 375 degrees.
  2. Line the crackers on a baking sheet. Brush the melted butter on top of the crackers. Sprinkle them with cinnamon and sugar.
  3. Bake 7-8 minutes or until lightly golden on top. Let cool.
  4. Serve pita chips with the pumpkin pie hummus.

To make the pumpkin pie hummus:

  1. Place all of the hummus ingredients in the bowl of a food processor and puree until very smooth, scraping the sides of the bowl as needed. Taste and adjust the seasoning, if necessary.
  2. Transfer the hummus to a serving bowl. Cover and refrigerate until ready to serve.

Notes

Substitution Tip: Swap in mashed sweet potatoes instead of pumpkin puree.

Nutrition

  • Serving Size: 1/12 of recipe
  • Calories: 266
  • Sugar: 10g
  • Sodium: 458mg
  • Fat: 11g
  • Saturated Fat: 1g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 3mg

Keywords: dip, hummus, appetizer, snack, snacks, fall, pumpkin

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hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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