Appetizers
Side Dish

Pumpkin Whipped Feta

This Pumpkin Whipped Feta is ready in just about 10 minutes and has absolutely no cooking required. It's a fall twist on my classic whipped feta recipe that is made with plain greek yogurt, honey and topped with candied walnuts and fresh rosemary. The perfect balance between sweet and savory.

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Pumpkin Whipped Feta in a bowl topped with candied walnuts, honey and fresh rosemary sitting on a board and served with baguette slices.

Why You’ll Love This Recipe

  • Pumpkin Whipped Feta is ready in just about 10 minutes.
  • It’s filled with pumpkin puree and pumpkin spice flavor.
  • The perfect recipe for any occasion, especially holiday parties.
  • It’s always the first thing to go at a potluck.
  • This dip is creamy, tangy and the perfect balance of sweet and savory.
  • Serve it with pita bread, toasted baguette slices or fresh veggies.
  • Tastes amazing in salads or bowls too.
  • Check out my classic whipped feta for another great recipe.

Ingredients And Substitutions

These are the main ingredients and substitutions for Pumpkin Whipped Feta. Scroll down to the recipe card for a full list of ingredients and instructions.

Use block feta cheese and not feta cheese crumbles, this will effect the overall texture of the dip.

Plain greek yogurt tastes the best inside this recipe, I love using the one from Greek God’s.

Using a high quality Extra Virgin Olive Oil is best for both flavor and overall texture of this dip.

Use canned pumpkin puree and not pumpkin pie filling.

I love using the honey from Bee Keeper’s Naturals, but feel free to use your favorite high quality honey, just make sure the only ingredient is honey. Otherwise, you may sub agave or maple syrup. Hot honey would also taste really yummy on top of this dip.

Salt and pepper helps balance out all the flavors.

For dipping, use toasted baguette slices, toasted pita bread or fresh veggies.

all the ingredients that you need to make this whipped feta in individual bowls.

How To Make

ONE: Start by adding all the ingredients to a food processor or high speed blender and blend until smooth and creamy, roughly 2-3 minutes.

TWO: Pour into a serving bowl and top with toppings, I did more honey, candied pecans and fresh rosemary. Serve and enjoy!

Tips And Tricks

Don’t use feta cheese crumbles, this will alter the texture of the dip. Instead use a feta cheese block.

A food processor will work best for creating the creamy texture of this dip, if you don’t have one, a high speed blender will work as well.

If your dip is too watery, add it to the fridge to chill and firm up for about 30 minutes.

How To Serve And Store

Serve this Pumpkin Whipped Feta with toasted baguette slices, as crostini, with toasted or warmed up pita bread, or fresh veggies.

Store the dip in an airtight container and enjoy within 3-4 days.

a close up shot of the pumpkin whipped feta that is topped with candied pecans, rosemary and hot honey.

Taste And Texture

This pumpkin whipped feta dip is tangy, and has the perfect balance of sweet and savory. It’s filled with feta cheese tang and has a subtle but lovely pumpkin after-taste.

The texture is creamy, light and fluffy.

a close up shot of the baguette slice that is topped with pumpkin whipped feta dip.

Frequently Asked Questions

Can I make this dip ahead of time?

I would recommend making it when you are ready to enjoy it. This dip only takes a few minutes to put together. If you make it ahead of time, it will still taste amazing, but storing in the fridge will result in a thicker texture.

What can I serve with this dip?

Whipped feta can be served with pita bread, pita chips, fresh or roasted vegetables and can be used as a spread for sandwiches or a dipped sauce for protein such as chicken or beef.

What can I use instead of candied pecans?

You can use walnuts, almonds, pistachios or just omit them all together.

Other Recipes You May Like

If you make these Pumpkin Whipped Feta, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Pumpkin Whipped Feta

This Pumpkin Whipped Feta is ready in just about 10 minutes and has absolutely no cooking required. It's a fall twist on my classic whipped feta recipe that is made with plain greek yogurt, honey and topped with candied walnuts and fresh rosemary. The perfect balance between sweet and savory.
PIN RECIPE
PREP TIME:
5 minutes
COOK TIME:
5 minutes
TOTAL TIME:
10 minutes
Author - Hannah

Ingredients

Pumpkin Whipped Feta

  • 8oz block feta cheese
  • 1/4 cup plain Greek yogurt 
  • 1/4 cup Extra Virgin Olive Oil
  • 1/3 cup pumpin puree 
  • 2 Tbsp honey
  • 1/4 tsp salt 
  • 1/2 tsp pepper

Toppings

  • Chopped candied pecans
  • Honey, or sub hot honey or a kick
  • Fresh rosemary 

SCALE:

1X

YIELDS:

8-10 servings

Directions

  1. In a food processor or high speed blender, add in the feta block, greek yogurt, EVOO, pumpkin puree, honey, salt and pepper and blend for about 2-3 minutes, or until smooth and creamy.
  2. Pour the whipped feta into a serving bowl and top with toppings, I did more honey, chopped candied pecans and fresh rosemary.
  3. Serve with toasted baguette slices, warm pita bread or fresh veggies and enjoy!

Notes

  1. Don't use feta cheese crumbles, this will alter the texture of the dip. Instead use a feta cheese block.
  2. A food processor will work best for creating the creamy texture of this dip, if you don't have one, a high speed blender will work as well.
  3. If your dip is too watery, add it to the fridge to chill and firm up for about 30 minutes.

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