In a food processor, combine the block feta cheese and plain Greek yogurt. Blend for about 30 seconds until smooth.

Add the canned pumpkin puree, honey, dried thyme, and freshly cracked black pepper. Blend again for 30-45 seconds until fully combined.

Transfer the dip to a covered container and chill in the refrigerator for 30-60 minutes.

Once chilled, transfer to a serving bowl, creating a dip in the center. Garnish with chopped walnuts and a drizzle of honey.

Serve with slices of toasted crusty bread or an assortment of crackers.