What Can You Do with Leftover Pumpkin Purée?

Every year after Thanksgiving, kitchens overflow with leftover pumpkin purée—cans half-used, jars tipped into the fridge, or pureed scraps yearning for a second life. That’s where Leftover Pumpkin Purée Hummus comes in: a clever, flavorful reinvention that transforms that leftover squash into a party-worthy dip. It’s a celebration of upcycling, seasonal flavor, and smart cooking all in one bowl.

Pumpkin has deep roots in both Native American and colonial cooking traditions. In modern kitchens, it also represents the soul of fall: warming spice, rich color, and the ability to lend moisture and sweetness without overwhelming. This hummus version weaves pumpkin into the classic hummus formula—chickpeas, tahini, garlic, lemon—so you get both comfort and creativity in a dish that speaks to both tradition and innovation.

What makes it shine is how versatile it is: the pumpkin adds velvety texture and autumnal color while keeping the dip light, bright, and perfect for fall spreads. Because the recipe is naturally gluten-free and mostly plant-based, it fits well into holiday menus, snack boards, and clean-eating plans. Use it now to save waste, later on to refresh your seasonal lineup.

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How to Make Hummus from Leftover Pumpkin Purée

Recipe Details

Yield: 2 cups
Active Time: 15 minutes
Total Time: 15 minutes

Recipe Ingredients:

For the hummus:

• 1 10-oz pouch garbanzo beans or white bean of choice, rinsed, reserving 2 tablespoons for garnish
• 2 tablespoons creamy tahini
• ½ teaspoon ground cumin
• 1 ½ teaspoon maple syrup, date syrup, or honey/agave of choice
• 2 large garlic cloves, chopped
• Sea salt, fine ground
• 1 lemon, half zested and 3 tablespoons lemon juice
• ⅔ cup organic pumpkin
• 2 tablespoons olive oil
• 2 tablespoons ice cold water

Optional toppings:

• Organic za’atar
• Organic Olive Oil
• 1-2 tablespoons pine nuts, walnuts, pistachios, pumpkin seeds, or hazelnuts, chopped
• Fresh thyme

For serving:

• Crackers
• Crudité
• Pita or lavash

Recipe Instructions:

1. In a blender or food processor, add the beans, tahini, cumin, maple syrup, garlic, a good pinch of sea salt, lemon zest (of half the lemon), and 3 tablespoons lemon juice. Pulse a few times to break it down.
2. Add the pumpkin and pulse again, scraping down the sides when needed.
3. With the processor running, slowly add in the 2 tablespoons olive oil. Then, slowly add in the ice cold water, 1 tablespoon at a time, until the hummus is silky smooth. Let the processor run for 1 minute.
4. Taste for salt and lemon, adding more if needed. Add another tablespoon of olive oil or cold water, depending on your preferred level of thickness.
5. Spoon hummus into a bowl and top with your choice of garnish (za’atar, fresh thyme leaves, nuts, a drizzle of olive oil, and the reserved whole chickpeas). Serve with crackers, crudité, pita, or lavash.
6. Stores well in the fridge for 5 days.

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Leftover Pumpkin Purée Hummus Nutrition Facts

*Estimated per serving (recipe yields 8 servings of 1/4 cup). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/4 cup
Calories	≈ 130 kcal
Protein	≈ 4 g
Carbs	≈ 12 g
Sugar	≈ 1 g
Fiber	≈ 4 g
Fat	≈ 8 g

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Variations & Tips for Leftover Pumpkin Purée Hummus

• Flavor swap sweeteners: Use date syrup, maple syrup, or agave instead of maple depending on what you have.
• Spice twist: Add warming spices like cinnamon, nutmeg, or smoked paprika for a spiced fall hummus variation.
• Roasted garlic upgrade: Roast garlic first so the garlic flavor is gentler and more caramelized.
• Nut or seed garnish: Top with pumpkin seeds, chopped walnuts, or pine nuts for crunch and texture contrast.
• Herb twist: Add fresh herbs like thyme or sage to echo the pumpkin seasonality.
• Adjust thickness: Use extra cold water or olive oil gradually to smooth it out to your preferred consistency.
• Make it festive: Swirl a bit of olive oil and sprinkle za’atar, chili flakes, or smoked salt over before serving.

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Best Leftover Pumpkin Purée Hummus Pairings

• Crudité platter: Carrots, celery, snap peas, radishes — crisp vegetables that pick beautifully.
• Gluten-free crackers or flatbreads: Great vehicles for scooping that creamy hummus.
• Warm pita chips (GF version): Toasted pita slices handle the dip well.
• Roasted root vegetables: Serve the hummus alongside roasted carrots, sweet potatoes, or beets for a seasonal board.
• Grain bowls or power bowls: Use as a creamy base layer under greens, grains, and roasted proteins.
• Grilled tofu or tempeh: Use it as a sauce or dip to complement plant proteins.

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When to Make Leftover Pumpkin Purée Hummus

• Thanksgiving or post-holiday spreads: Perfect for using up leftover pumpkin while entertaining.
• Fall appetizer parties: Serve among other seasonal dips like beet hummus or butternut squash dip.
• Potlucks and gatherings: Easy to transport and serve cold or at room temperature.
• Healthy snack boards: Include alongside veggies, nuts, olives, and cheeses for a wholesome spread.
• Meal prep snack: Batch and portion for weekday snacking with veggies or crackers.
• Autumn brunches: Serve as part of a brunch board—bagels, eggs, fruit, and seasonal dips.

Download the recipe PDF here.

Recipe credit: Aubrey Devin
Photo credit: Elisha Knight