INGREDIENTS
1 15.5 ounce can
chickpeas, drained and rinsed well (or 1½ cups cooked)
2/3 cup
pumpkin puree
1/3 cup
greek yogurt (I use 2%)
1/4 cup
pure maple syrup (brown sugar can also be used - see notes below)
2 tsp
pumpkin pie spice
1/4 tsp
cinnamon