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overhead close yo view of thanksgiving appetizers

Thanksgiving Appetizers With Creamy Dipping Sauce

  • Author: Vicky and Ruth
  • Total Time: 30 minutes
  • Yield: 36 1x
  • Diet: Vegan


Crunchy, delicious Thanksgiving appetizers made with real pumpkin and no pumpkin pie spice! Need more ideas? Keep reading and you'll find a list of Thanksgiving appetizers.


  • 2 tbsp olive oil
  • 1 medium onion, diced small
  • 1 ½ tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 1-15oz can pumpkin puree (100% pumpkin)
  • ½ tsp salt
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • ½ tsp ginger powder
  • ¼ tsp cumin
  • ¼ tsp Aleppo Pepper or Hot Red pepper flakes (optional)
  • 18 spring roll wrappers ( not eggroll wrappers)
  • ¼ cup avocado oil, sunflower oil, or other vegetable oil

Dipping sauce (makes 2 ¼ cups)

  • 1 ½ cups plain fat-free greek yogurt or plain unsweetened plant-based yogurt
  • 1 cup chopped cilantro
  • ¾ cup chopped parsley
  • 4 tbsp freshly squeezed lime juice or lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 tsp honey mustard
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • 1/8 tsp black pepper


To make the Pumpkin Triangles:

  1. Preheat the oven to 375F. Line a large baking sheet with parchment paper.
  2. In a large skillet, sauté the diced onion in 2 tablespoons of olive oil at medium heat for 5-7 minutes. Add maple syrup and balsamic vinegar and cook for an additional 3-5 minutes, adding a little water if necessary to prevent the onions from burning.
  3. Add pumpkin puree and spices, stir well so all the ingredients are well incorporated, and cook for 3-4 minutes. Set aside to cool slightly.
  4. In the meantime, cut each wrapper in 2 even rectangles. Brush each one on both sides with oil. Fold each rectangle in half to form a square. Place about a teaspoon of pumpkin filling in the center and fold the corner diagonally to meet the opposite corner and form a triangle. Pinch the edges together (don’t worry if they’re not completely sealed) and gently press the filling towards the edges so it’s evenly spread on the triangle.
  5. Arrange the triangles on the baking sheet and bake at 375F for 10-12 minutes until golden and crunchy.

To make the sauce

  1. Combine cilantro, parsley, lime juice, olive oil, and both mustards in a blender and blend until smooth
  2. In a large bowl, season greek yogurt with salt and pepper. Add herb mixture and mix well until all the ingredients are well combined.


  1. These pumpkin appetizers are best eaten fresh right out of the oven!
  2. To make ahead, make the appetizers and freeze them flat on a parchment-lined baking sheet. Once Frozen transfer to a freezer bag.  Bake right before serving.  When baked frozen they may require a couple more minutes in the oven. Just check them carefully, so they don't burn.

This post was originally published on October 12, 2012 - it has been updated with new information and images

  • Prep Time: 20
  • Cook Time: 10
  • Category: Appetizer
  • Method: baked
  • Cuisine: American


  • Serving Size: 3 Thanksgiving Appetizers without dipping sauce
  • Calories: 123
  • Sugar: 2.8
  • Sodium: 363
  • Fat: 7
  • Saturated Fat: .9
  • Unsaturated Fat: 5.7
  • Trans Fat: 0
  • Carbohydrates: 15.2
  • Fiber: .9
  • Protein: .4
  • Cholesterol: 0

Keywords: Vegetarian, thanksgiving, fall, kosher, parve, pumpkin

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