Pumpkin Buffalo Dip
A fun fall take on the classic 7-layer bean dip. This flavorful dip is packed with protein, fiber, and plenty of micronutrients PLUS it’s vegan and gluten free, too!
flavor Notes
Earthy | Buffalo | Chive
Pairing Suggestions
Chips | Pretzels | Crudité
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Why You’ll Love this Layer Dip
This layered bean dip is an easy crowd pleaser, and no one would guess that it’s entirely plant based, low fat, and gluten free. Pumpkin and buffalo sauce are a match made in heaven – almost identically orange, when combined, they create a perfectly smooth, creamy top layer. After baking, this layer thickens and tastes oh-so-vibrant when served warm. The black beans soften the heat from the buffalo flavor and give a nice hearty feeling.
The BEST part about this dish is that it can also be meal-prepped and eaten as lunch or dinner. Just layer the dip into small, separate oven-safe glass pyrex containers like these. Bake the portions before consuming, or feel free to bake in advance and serve them cold – both are great options!
Ingredients for Pumpkin Buffalo Dip
- Black Beans: I used canned, refried black beans which are available at whole foods from the 365 brand, but you can also find them from the Rosarita and Amy’s Organic. If you’d rather use refried pinto beans (these are often easier to find), feel free! I enjoy the black and orange color contrast for fall, but any refried bean will work. If all you have are black beans, you can mash them until smooth with a fork or an immersion blender – it will just take some extra time.
- Pumpkin: we’ll use the whole can of pumpkin in this recipe. Be sure to pick up pure pumpkin puree as opposed to pumpkin pie filling, bonus points if you find a BPA-free can. Pick some up on amazon here.
- Buffalo Sauce: I absolutely adore the mild dairy free buffalo sauce by Noble Made – pick it up on amazon with this link!
- Sour Cream: We’ll use a mixture of sour cream and taco seasoning to make a fun spider web design on top of the pumpkin layer! Foragers is my go-to brand.
- Taco Seasoning: you’ll only need part of a full packet – 2 tbsp – to make this recipe. Save the rest for fajitas or use it to season a warming tex-mex chili.
- Green onion: to separate the black bean and pumpkin layers, we’re using a generous handful (or two!) of chopped green onion. Save a small portion of raw green onion to top the dish after it’s done in the oven.
- Red onion: throw some red onion on top of the baked dip for extra color – and it gives a nice crisp, fresh flavor in contrast to the creamy dip.
Assemble the Layers
Bake the dish after assembling the first three layers.
Layer 1: refried black beans
Layer 2: chopped green onions
Layer 3: pumpkin buffalo sauce
Layer 4: seasoned sour cream
Layer 5: chopped green and red onion
Follow along on instagram
Recipe Card
Pumpkin Buffalo Dip
Equipment
- 1 9" baking dish
Ingredients
- 2 cans refried black beans
- 2 cans pumpkin
- 3/4 bottle mild buffalo sauce (I used noble made)
- 1 cup green onion, chopped
- 1/2 cup red onion, chopped
Sour Cream Spider Web
- 1 cup sour cream
- 2 tbsp taco seasoning
Instructions
- Spread black beans in an even layer on the bottom of your baking dish
- Add chopped green onions to cover (reserve some for garnish)
- Mix the pumpkin and buffalo sauce together, then pour to cover the green onion layer
- Bake at 350℉ for 25 minutes
- Prep the spider web sour cream: mix the sour cream (I use Forager's) and taco seasoning together. Transfer to a squirt bottle. Draw the spider web over the baked pumpkin dip.
- Garnish with remaining chopped green onion and chopped red onion
