Pumpkin Hummus Deviled Eggs Recipe – Easy Fall Appetizer

Imagine the creamy richness of deviled eggs paired with the warm, spiced flavor of pumpkin hummus—sounds irresistible, right? That’s exactly the magic of Pumpkin Hummus Deviled Eggs! Perfect for fall gatherings, holiday parties, or even a cozy snack at home, these festive bites are as delicious as they are beautiful. I first made these during a fall-inspired brunch, and ever since, they’ve become a staple at every autumn celebration. Trust me, they’ll be the star of your appetizer spread!

This recipe combines the velvety smoothness of homemade pumpkin hummus with the classic tang of deviled eggs, creating a flavor profile that feels both familiar and exciting. It’s an easy way to bring seasonal flair to a dish everyone loves. Plus, they’re simple to make, loaded with healthy ingredients, and totally customizable for different diets and preferences. Whether you’re hosting friends or savoring a quiet moment with a pumpkin spice latte in hand, these deviled eggs will have you coming back for more!

Why You’ll Love This Recipe

• Festive & Unique: These aren’t your average deviled eggs. With the addition of pumpkin hummus, they’re a fun twist that celebrates fall flavors!
• Quick & Easy: You won’t need hours in the kitchen—this recipe comes together in about 30 minutes, making it perfect for busy schedules.
• Healthy Option: Packed with protein from eggs and fiber from pumpkin, these bites are both satisfying and nutritious.
• Customizable: Whether you love smoky spices or prefer a more traditional taste, you can tweak the flavors to suit your palate.
• Perfect for Gatherings: These deviled eggs are a guaranteed crowd-pleaser. They’re bite-sized, portable, and easy to serve.
• Visually Stunning: The vibrant orange pumpkin hummus filling makes these eggs look as good as they taste—hello, Instagram-worthy appetizer!

What sets this recipe apart is the balance of flavors and textures. The creamy pumpkin hummus pairs perfectly with the tender egg whites, while a hint of paprika and garlic adds intrigue and depth. It’s not just food—it’s a little celebration of autumn on a plate.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold seasonal flavors. Here’s what you’ll need:

• Large eggs: Hard-boiled and halved—these are the base of your deviled eggs.
• Canned pumpkin puree: Look for pure pumpkin (not pumpkin pie filling) for that earthy, slightly sweet flavor.
• Chickpeas: Cooked or canned, drained and rinsed (the star of the hummus).
• Tahini: Adds creaminess and a nutty flavor to the hummus.
• Lemon juice: Just a splash for brightness and balance.
• Garlic: One clove, minced or grated (for a fresh, aromatic punch).
• Olive oil: Helps create a smooth, rich hummus consistency.
• Paprika: Adds smoky warmth and a pop of color.
• Ground cumin: A pinch for earthy depth.
• Salt: To enhance all the flavors—adjust to taste.
• Optional toppings: Chopped parsley, a sprinkle of everything bagel seasoning, or a drizzle of olive oil.

You may already have most of these ingredients in your pantry, and they’re easy to find if not. Feel free to swap canned pumpkin for homemade puree if you’re feeling ambitious!

Equipment Needed

• Medium saucepan: For boiling the eggs.
• Food processor or blender: Essential for making smooth, creamy hummus.
• Mixing bowl: To combine the hummus and egg yolks.
• Piping bag or zip-top bag: Makes filling the egg whites a breeze. Don’t have one? You can use a spoon instead!
• Small whisk or fork: For mixing the filling to perfection.
• Serving plate: Choose something that shows off the vibrant orange filling beautifully!

If you don’t own a food processor, you can use a handheld immersion blender or even mash the hummus ingredients manually—it’ll be a bit chunkier but still delicious.

How to Make Pumpkin Hummus Deviled Eggs

1. Boil the eggs: Place your eggs in a medium saucepan and cover with water. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 9-10 minutes. Transfer the eggs to an ice bath to cool for 5 minutes, then peel them carefully.
2. Prepare the pumpkin hummus: In a food processor, combine the pumpkin puree, chickpeas, tahini, lemon juice, garlic, olive oil, paprika, cumin, and salt. Blend until smooth and creamy. Taste and adjust seasoning as needed—add a pinch more salt or a drizzle of olive oil if desired.
3. Halve the eggs: Slice each egg in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl.
4. Mix the filling: Add ¾ cup of the pumpkin hummus to the egg yolks and mash everything together with a fork or whisk until fully combined and smooth.
5. Fill the egg whites: Spoon the filling into a piping bag or zip-top bag with the tip snipped off. Pipe the filling into the hollowed-out egg whites, creating a lovely swirl.
6. Garnish: Sprinkle the deviled eggs with extra paprika, chopped parsley, or your favorite toppings. Arrange them on a plate and serve!

The eggs can be prepared a few hours ahead of time—just cover and refrigerate until you’re ready to serve. This way, you won’t be rushing around right before your guests arrive!

Cooking Tips & Techniques

• Perfect hard-boiled eggs: Start with cold water and bring it to a boil gradually. This reduces the risk of cracking and ensures evenly cooked eggs.
• Cool eggs quickly: An ice bath stops the cooking process immediately and makes peeling easier.
• Achieve a creamy hummus: Blend the hummus for at least 2-3 minutes to ensure it’s completely smooth. Scrape down the sides of the food processor occasionally.
• Pipe with ease: If you don’t have a piping bag, use a zip-top bag. Fill it with the mixture, cut a small corner, and squeeze gently.
• Customize the spice: Adjust the paprika and cumin to your liking. For extra heat, add a pinch of cayenne pepper!
• Keep them fresh: Cover the filled eggs tightly with plastic wrap and store them in the fridge until serving. This prevents them from drying out.

Variations & Adaptations

• Low-carb option: Want to cut down on carbs? Skip the chickpeas and use extra egg yolks for the filling.
• Vegan version: Swap the eggs for halved, roasted baby potatoes or zucchini rounds and use the pumpkin hummus as the filling.
• Spicy twist: Add a dash of cayenne or hot sauce to the hummus for a fiery kick.
• Herbaceous delight: Mix fresh chopped dill or chives into the filling for a bright, fresh flavor.
• Cheesy goodness: Stir in a tablespoon of grated Parmesan or feta to the hummus for a savory, cheesy note.

Feel free to play around with flavors—this recipe is super versatile, so don’t hesitate to make it your own!

Serving & Storage Suggestions

These Pumpkin Hummus Deviled Eggs are best served cold. Arrange them on a plate and garnish with your favorite toppings to make them pop—fresh parsley, a sprinkle of smoked paprika, or even toasted pumpkin seeds for crunch.

If you’re planning to pair them with other dishes, they complement fall-inspired soups, roasted veggies, or even a simple cheese board. For drinks, consider a crisp white wine or a spiced apple cider to enhance the seasonal vibe.

To store leftovers, place the filled eggs in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days. When reheating, avoid the microwave—it can make the eggs rubbery. Instead, enjoy them cold straight from the fridge. The flavors will meld together beautifully after a few hours!

Nutritional Information & Benefits

Each serving of Pumpkin Hummus Deviled Eggs offers a mix of protein, healthy fats, and fiber, making it a filling yet light appetizer. Eggs are a great source of high-quality protein and essential nutrients like choline, which supports brain health. Pumpkin is rich in vitamin A, which is fantastic for your skin and immune system, and chickpeas provide plant-based protein and fiber to keep you satisfied.

This recipe is naturally gluten-free, and with simple swaps, you can make it dairy-free or even vegan. If you’re watching your sodium intake, you can reduce the salt or use low-sodium canned chickpeas without sacrificing flavor.

Conclusion

There’s something so heartwarming about creating a dish that captures the essence of the season, and Pumpkin Hummus Deviled Eggs do just that. They’re a little sweet, a little savory, and a whole lot delicious. Whether you’re hosting friends, wowing guests at a potluck, or simply treating yourself, these eggs are sure to impress!

Give this recipe a try and let your creativity shine—add your favorite toppings or adjust the flavors to suit your tastes. I’d love to hear how yours turn out, so share your thoughts in the comments below. If you love this recipe as much as I do, don’t forget to save it for later and share it with your friends. Happy fall cooking!

FAQs

Can I use store-bought pumpkin hummus?

Absolutely! If you’re short on time, store-bought pumpkin hummus works perfectly. Just make sure it’s smooth and flavorful.

How do I prevent the eggs from cracking while boiling?

Start the eggs in cold water and bring them to a boil gradually. Adding a splash of vinegar to the water can also help strengthen the eggshells.

Can I make this recipe ahead of time?

Yes! You can prepare the eggs and filling up to a day ahead. Just assemble them right before serving for the best texture and presentation.

What’s the best way to pipe the filling without a piping bag?

Use a zip-top bag! Fill the bag with the pumpkin hummus mixture, snip a small corner, and pipe away.

What can I use instead of eggs for a vegan version?

Try using halved roasted baby potatoes or zucchini rounds as the base for your pumpkin hummus filling—it’s a delicious alternative!

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