In a food processor, combine the block of feta cheese and plain Greek yogurt. Pulse on high until smooth and creamy, about 1-2 minutes. Scrape down the sides as needed.

Add the canned pumpkin puree, 1-2 tablespoons of honey, dried thyme, and a pinch of black pepper. Blend until fully mixed and creamy, about another 1-2 minutes.

Transfer the dip into a bowl, cover with plastic wrap, and chill in the refrigerator for 30-60 minutes.

Once chilled, garnish with chopped walnuts, extra thyme, and a drizzle of honey. Serve with crusty bread or crackers.

Gather loved ones and enjoy the blend of sweet and savory flavors.