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This pumpkin whipped feta is paired with honey, walnuts, and fresh thyme. The recipe can be made in advance, with an option to serve as crostini. It’s a delicious and easy-to-make appetizer that your guests will love!

Overhead photo of pumpkin whipped feta in a bowl topped with walnuts, thyme, and honey.

Over the summer I posted a whipped feta with roasted strawberries that went viral on the Internet (we’re talking almost 4 million views on TikTok and Instagram!!!), so I knew it was the perfect time to post a fall version. Enter: this pumpkin whipped feta dip!

This recipe takes all the yummy goodness of whipped feta, with the added touch (and nutrition benefits) of seasonal pumpkin. Honey, thyme, and walnuts add to this beautiful combination of sweet and savoury flavours.

Plus, it has a beautiful orange colour that is perfect for this time of the year 😉

This recipe is meant to be enjoyed as an appetizer, but feel free to also have it as a snack, as a spread on sandwiches/wraps, etc. I hope you (and your guests) love it!!

Want more appetizer ideas? Check out my roundup of 10+ easy appetizer recipes for more inspiration! Other fan-favourites for fall include these pear + brie salad skewers, these goat cheese stuffed mini peppers, and these goat cheese stuffed dates!

Overhead photo of two pieces of toasted baguette topped with whipped pumpkin feta, walnuts, thyme, and honey on a white plate.

Ingredients Needed

All you need to make this recipe are 6 simple ingredients:

  1. feta cheese
  2. plain greek yogurt
  3. canned pumpkin puree
  4. honey
  5. thyme
  6. raw walnuts (optional)

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Overhead photo of ingredients on a wood cutting board.

What To Serve With Pumpkin Whipped Feta

  1. For toppings – I LOVED the flavour combo of walnuts, thyme, and honey to accompany the savoury whipped feta. I used fresh thyme because it’s extra pretty, but you can use dried thyme as well 🙂
  2. For serving – I recommend spreading the dip over toasted, crusty bread or some yummy crackers. If you’re gluten-free, be sure to use your favourite gluten-free crackers (linked my favourites).
  3. You can also serve this dip with crunchy, raw veggies!

Tips For Making This Recipe

  1. If you’re making this recipe for a party, you can make the pumpkin whipped feta in advance (I’d say up to a day before!) Prepare the bread/dipping vehicles and add any toppings right before serving for optimal freshness.
  2. Be sure to chill the dip at least 30-60 minutes before serving. This will help to firm up the dip.
  3. You can serve this recipe as a dip (as pictured) OR you can serve it as crostini! If you’d prefer making crostini, simply slice up a baguette, toast the bread in the oven, spread whipped feta on each slice, and top with walnuts, fresh thyme, and a drizzle of honey.
  4. Leftovers will keep for a few days in an airtight container in the fridge. It tastes great spread onto a sandwich or enjoyed as a snack 😉

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Pumpkin Nutrition Benefits

We may associate pumpkin with halloween festivities and sugary pumpkin spice lattes, but did you know that pure pumpkin is actually super nutritious?!

Pumpkin is an incredible source of vitamin A, with 1 cup of cooked pumpkin providing 245% of your daily needs!

Pumpkin is also a good source of other micronutrients, like vitamin C, E, B2 (riboflavin), potassium, copper, manganese, and iron.

In addition to its rich micronutrient content, pumpkin also is a good source of dietary fibre – 1 cup cooked provides 3 grams.

With its vibrant orange colour, pumpkin is rich in carotenoids (e.g. beta-carotene), which act as antioxidants and help to prevent cellular damage.

Overhead photo of pumpkin whipped feta in a bowl topped with walnuts, thyme, honey, and toasted baguette.

More Easy Appetizer Recipes

Did you give this Pumpkin Whipped Feta Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Pumpkin Whipped Feta Dip

This pumpkin whipped feta is paired with honey, walnuts, and fresh thyme. The recipe can be made in advance, with an option to serve as crostini. It's a delicious and easy-to-make appetizer that your guests will love!
Overhead photo of pumpkin whipped feta in a bowl topped with walnuts, thyme, and honey.
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Ingredients

Whipped Feta:

  • Approx. 8 oz block of feta cheese, drained from brine (around 220 grams)
  • 1/4 cup plain greek yogurt (use a higher fat option for less tartness) (benefits of Greek yogurt)
  • 1 cup canned pumpkin puree (unsweetened)
  • 1-2 Tbsp honey (plus more, to serve)
  • 1 tsp dried thyme (or 2 tsp fresh thyme)
  • Black pepper (freshly cracked)

Toppings:

  • Fresh thyme (can use dried, if needed)
  • Chopped walnuts (optional; raw or toasted)
  • Extra honey drizzle

Serve With:

  • Crusty, toasted bread (like sourdough or baguette)
  • Crackers

Instructions

  • Make whipped feta by adding the feta cheese and greek yogurt to a food processor. Blend ingredients together for a few minutes until smooth, scraping down with a spatula as needed.
  • Add pumpkin puree, 1 or 2 Tbsps of honey (depending on desired sweetness), thyme, and a few cracks of black pepper to the food processor. Blend again until all ingredients are combined.
  • Transfer whipped feta to the fridge and chill (covered) for 30-60 minutes. This is necessary to harden and chill the dip.
  • When you're ready to serve this recipe, transfer the whipped feta to a large bowl. Garnish with a handful of chopped walnuts (optional), a generous sprinkle of fresh thyme, an extra drizzle of honey, and more pepper.
  • Serve with crusty/toasted bread or crackers for dipping. Enjoy!

Notes

*SOME NOTES: This recipe has been a divided one among readers, with some people loving it and others not so much. I’ve retested it multiple times based on feedback, and I truly hope that these notes help you to create a dip that you enjoy as much as we do!
  • I’ve lowered the amount of Greek yogurt from the original recipe by half to reduce the tartness. The yogurt is necessary to cut the saltiness of the feta (I’ve tried it without and it is much too salty). 
  • Please use a block of feta stored in brine, rather than feta crumbles. Crumbles are made with an anti-caking agent so that they don’t stick together – this could cause issues when trying to make a smooth dip. The liquid brine also helps to protect the feta from air and therefore keeps it from going sour.
  • I recommend using a traditional sheep’s milk feta, rather than one made from cow’s milk. Cow’s milk feta has a milder flavour, while sheep’s milk feta is much more sharp.
  • If you like things sweeter, you are welcome to add an additional tablespoon of honey to the dip. Personally, I prefer adding the extra drizzle of honey when serving so that you get a bit of that honey flavour when you dip your bread in.
  • Be sure to chill the dip in the fridge for at least 30-60 minutes before serving. This will help to firm up the dip to make it a better consistency. Otherwise, it will be too runny/soupy.
  • While the walnuts are optional, I highly recommend the addition of fresh thyme. The herb really pulls the flavours together.
  • This recipe is best served with toasted bread; it’s not meant to be eaten as a stand-alone. When tasting it, I recommend dipping some bread in there to see how the flavours pair together!
 
*SERVING TIPS:
  • If you’re making this recipe for a party, you can make the pumpkin whipped feta in advance (I’d say up to a day before!) Prepare the bread/dipping vehicles and add any toppings right before serving for optimal freshness.
  • You can serve this recipe as a dip (as pictured) OR you can serve it as crostini! If you’d prefer making crostini, simply slice up a baguette, toast the bread in the oven, spread whipped feta on each slice, and top with walnuts, fresh thyme, and a drizzle of honey.
 
*LEFTOVERS: Leftovers will keep for a few days in airtight containers in the fridge. They taste great spread onto a sandwich or enjoyed as a dip for a snack 😉

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for an easy pumpkin whipped feta dip recipe.
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