Savory Pumpkin Spread

Canned pumpkin goes savory here, mixed with nutritional yeast, marjoram, parsley, dry mustard, and garlic salt into a thick, spreadable dip that’s entirely plant-based. No cooking required. Just stir and serve.

Nutritional yeast is the ingredient that makes this work. It adds a cheesy, umami depth to the pumpkin that turns what would otherwise taste like unsweetened baby food into something you actually want to scoop onto crackers or bread. The marjoram and dry mustard give it a warm, savory edge.

The consistency is yours to control. As mixed, it’s a thick spread for crusty bread or crostini. Add more water a tablespoon at a time and it loosens into a smooth dipping sauce for raw vegetables or pita chips.

Pro Tips

• Use plain pumpkin puree, not pumpkin pie filling. Pie filling has sugar and spices that make this taste like dessert.
• Taste and adjust the garlic salt. Nutritional yeast brands vary in saltiness, so start with ¼ teaspoon and go up from there.
• Let it sit 10 minutes before serving. The flavors meld and the herbs hydrate slightly, which rounds out the taste.

Variations

• Add a teaspoon of smoked paprika for a smokier, deeper flavor.
• Stir in a tablespoon of tahini for extra richness and body.
• Fold in finely diced roasted red peppers for color and sweetness.