Preheat your oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and place the halves cut-side down on a lined baking sheet. Roast for 30–40 minutes or until the flesh is tender.

Allow the block of feta cheese to sit at room temperature for about 15 minutes to achieve a smooth blend.

In your food processor, add the cooled pumpkin puree, softened feta, Greek yogurt, and honey. Sprinkle in fresh thyme, salt, and pepper. Incorporate these ingredients well.

Blend the mixture on high speed for about 2-3 minutes or until you achieve a smooth, creamy texture. Scrape down the sides if necessary.

Transfer the dip to a serving dish or spoon it into a hollowed mini pumpkin for a festive touch.

Drizzle extra honey over the top and sprinkle with chopped walnuts or additional fresh thyme if desired.

Serve with toasted baguette slices, fresh veggies, or crispy crackers. Refrigerate in an airtight container for up to 3 days.