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Best Pumpkin Patch 7-Layer Taco Dip Recipe

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A savory, salty, creamy, and crunchy seven-layer dip with a fall twist. Roasted pumpkin-black bean mash, guacamole, sour cream, cheese, and toasted pepitas create the ultimate crowd-pleasing appetizer for any autumn gathering.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 ripe avocados
  • 1 tablespoon lime juice (about half a lime)
  • ¼ cup finely diced red onion
  • 1 small jalapeño, seeded and minced (optional)
  • ¼ cup chopped fresh cilantro
  • Salt to taste
  • 1 cup sour cream (full-fat)
  • ½ teaspoon lime zest
  • A pinch of salt
  • 1 cup shredded sharp cheddar cheese
  • ½ cup crumbled cotija cheese (or feta)
  • ½ cup toasted pepitas (pumpkin seeds)
  • ¼ cup sliced green onions (green parts only)
  • Optional: ½ cup chopped pickled jalapeños

Instructions

  1. Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper or foil.
  2. Make the pumpkin-bean mixture: In a medium bowl, combine pumpkin puree, drained black beans, olive oil, cumin, chili powder, smoked paprika, and a good pinch of salt and pepper. Stir until well combined. Spread onto the prepared baking sheet in an even layer, about ½-inch thick. Roast for 15 minutes, stir, then roast for another 5-10 minutes until edges are slightly darker and mixture smells toasty. Let cool slightly.
  3. Make the guacamole: Cut avocados in half, remove pits, and scoop flesh into a mixing bowl. Add lime juice and mash with a fork to desired consistency. Fold in red onion, jalapeño (if using), and cilantro. Season with salt to taste. Set aside.
  4. Make the sour cream layer: In a small bowl, stir together sour cream, lime zest, and a pinch of salt.
  5. Assemble the dip: Spread the roasted pumpkin-bean mixture evenly across the bottom of a 9×13-inch baking dish or large shallow serving platter. Let cool for a few minutes if needed.
  6. Layer the guacamole gently over the pumpkin-bean mixture using a spatula, spreading evenly without pressing too hard.
  7. Spread the sour cream mixture over the guacamole, gently and evenly.
  8. Sprinkle shredded cheddar cheese evenly over the sour cream layer, followed by crumbled cotija cheese.
  9. Top with toasted pepitas and sliced green onions. Add pickled jalapeños if using.
  10. Let the dip rest for about 10 minutes before serving. Serve with sturdy tortilla chips.

Notes

Don’t skip the roasting step—it transforms the pumpkin flavor. Let the pumpkin-bean mixture cool before layering to avoid melting the guacamole. Use full-fat sour cream for best texture. Toast pepitas in a dry skillet for 2-3 minutes until they pop and smell nutty. The dip can be made ahead: prep the pumpkin-bean layer up to 2 days in advance and assemble no more than 4 hours before serving. Leftovers can be refrigerated for up to 2 days; do not freeze.

Nutrition

Keywords: pumpkin dip, taco dip, 7-layer dip, fall appetizer, pumpkin recipe, game day dip, vegetarian dip, gluten-free appetizer

Find it online: https://lucastable.com/best-pumpkin-patch-7-layer-taco-dip-recipe/