This gorgeous creamy pumpkin whipped feta is the perfect dip for the holidays! The mild, creamy pureed pumpkin pairs perfectly with the tangy feta and Greek yogurt – plus, this dip comes together in less than five minutes. Serve this dip as an appetizer with crackers, crusty sourdough, or crudites!

a bowl of pumpkin whipped feta, topped with crispy sage and more crumbled feta

My whipped feta dip (served with Greek roast potatoes) remains one of my most popular recipes ever – and this pumpkin whipped feta is like its slightly more complex, cozy sister for the colder months.

I used leftover canned pureed pumpkin in this recipe, but you could also roast a fresh pumpkin instead. If you want more ways to use up pureed pumpkin, make sure you’ve tried this pumpkin mac and cheese and this pumpkin alla vodka.

Ingredient Notes

Each ingredient in this dip has its role to play! Below, I’ve added a few notes and substitutions for each – scroll down to the recipe card for the exact quantities and instructions for bringing this dip to life!

– Greek Yogurt: Adds a creamy, tangy base to balance the feta and pumpkin in the dip. You could use sour cream or creme fraiche for a slightly more tangy alternative to this recipe, but personally I think the Greek yogurt is perfect.

– Feta Cheese: Adds a salty, rich flavor that pairs beautifully with the pumpkin. Feta is also the perfect texture for “whipping”. Ricotta cheese is a great milder substitute for feta.

– Pumpkin Puree: I used canned pureed pumpkin (make sure it’s 100% pumpkin and not sweetened!). You could also roast a halved pumpkin, scoop out the flesh then mash it, and then use this in your dip.

– Seasonings: I think the addition of crispy fried sage leaves on top of the dip, and dried thyme stirred into it, are the perfect wintery flavors for this recipe. You could also use basil or even some red pepper flakes for a touch of spice!

Variations

If you want to make this recipe vegan-friendly, use a vegan feta and plant-based Greek-style yogurt.

In place of the pumpkin, pureed red peppers would also be a great touch – similar to my red pepper feta dip recipe with roasted potatoes.

How To Make This Pumpkin Whipped Feta

pureed pumpkin and greek yogurt in a bowl — add yogurt and pureed pumpkin

feta ADDED TO THE BOWL — add yogurt and pureed pumpkin

This pumpkin whipped feta comes together in less than five minutes. We simply add all the ingredients (minus the sage) to a blender, and blitz in pulses until smooth.

Sometimes, I’ll have feedback from readers that their whipped feta turned out too runny. It’s for this reason that I recommend blending (or whipping) your dip in short 10-second pulses. This way, you get a smooth and creamy dip without over-whipping the dip and it turning watery.

Then, fry your sage leaves in a little butter until crispy and sprinkle them over your dip with a drizzle of extra virgin olive oil. Delicious!

Top Tips \ Chef’s Notes

For an extra creamy pumpkin whipped feta, pop the finished dip in the fridge for an hour or two to help it firm up.

a bowl of pumpkin whipped feta with a slice of sourdough dipped into it. The dip is topped with crispy sage, thyme, and crumbled feta.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, as it may firm up after chilling.

Serve your pumpkin whipped feta with a variety of dippers like pita chips, sourdough, or sliced veggies for a perfect, versatile dip.

FAQs

Can I use roasted pumpkin instead of puree?

Yes! Simply roast fresh pumpkin and blend it until smooth before adding it to the whipped feta.

Can I make this ahead?

Yes, this dip can be made up to a day in advance. Just add toppings right before serving.

Can I freeze Pumpkin Whipped Feta?

No, freezing the dip is not recommended, as freezing may affect the texture and consistency.

pumkin whipped feta smeared onto a slice of sourdough toast

Pumpkin Whipped Feta

Yield: 3-4 servings

Prep Time: 5 minutes

Total Time: 5 minutes

This simple 5-minute pumpkin whipped feta dip is the perfect holiday appetizer! Creamy pureed pumpkin pairs so perfectly with the tangy feta.

Ingredients

150g Greek yogurt
150g pureed pumpkin
120g feta
1 tsp dried thyme
1 tbsp olive oil
Salt and pepper to taste
4-5 sage leaves
0.5 tbsp butter

Instructions

Heat your butter in a pan, and fry the sage leaves for 1-2 minutes until crispy. Set aside.
Add all the other ingredients to a blender and blend in short pulses until smooth (take care not to over blend the whipped feta!).
Spoon the pumpkin whipped feta into a bowl and, optionally, place it in the fridge for an hour to firm up a little.
Top the pumpkin whipped feta with the crispy sage leaves (I like to chop them up a bit), some more crumbled feta, a little extra virgin olive oil, and a crack of black pepper.
Serve with crackers, flatbread, sourdough, or even potato wedges!

Notes

I recommend blending (or whipping) your dip in short 10-second pulses. This way, you get a smooth and creamy dip without over-whipping the dip and it turning watery.