Try this recipe!

PUMPKIN HUMMUS

This dish offers a seasonal twist on the traditional Middle Eastern spread.
You can find pumpkinseeds--also called pepitas--in groceries and Mexican markets.
Prepare up to a day ahead, and refrigerate.

4 (6-inch) pitas, each cut into 8 wedges
Cooking spray
2 tablespoons tahini (sesame-seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon olive oil
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can pumpkin
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkinseed kernels, toasted (optional)

Preheat oven to 425 degrees.
Place pita wedges on baking sheets; coat with cooking spray.
Bake at 425E for 6 minutes or until toasted.

Place tahini and next 7 ingredients in a food processor, and process until smooth.
Add parsley; pulse until blended.
Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired.
Serve with pita wedges.