Savory Pumpkin Dip


Canned pumpkin puree blended with white beans and spices makes a savory dip that can hold up to baguette slices, pita chips or veggie sticks. Adjust the recipe slightly to make a vegetarian or vegan option.

savory pumpkin dip recipe card.


  • 3/4 cup pumpkin puree (not pie filling)
  • 1 can (15 oz.) white beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked Spanish paprika
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup thinly sliced green onions (about ½ a bunch)
  • 2-3 slices bacon, cooked crispy and chopped
  • 1/3 cup toasted pumpkin seeds

Serve with baguette slices, pita chips, or veggies



  1. In a blender or food processor, combine the canned pumpkin, white beans, olive oil, salt and spices and pulse to process until smooth.
  2. Transfer the pumpkin mixture to a bowl and add in the shredded cheddar, onion, bacon pieces and pumpkin seeds.
  3. Stir to combine completely.
  4. Cover bowl with plastic wrap and refrigerate until serving time.
  5. Serve at room temperature for best flavor.


  • Omit bacon for vegetarian option
  • Use dairy-free shredded cheddar for a vegan option