You know that saying, “as easy as pie”? Yeah, I never really got that.
To me, pies are some of the most laborious desserts out there. After all, it’s basically two recipes disguised as one (if you’re making the crust from scratch, that is).
First, you have to make the dough. Then you have to roll the dough. Then you have to transfer the dough to a pie plate. Then you have to go back and inevitably fix all of the holes that you tore in the process. Then you need to parbake the the crust. And then you need to make the filling. Then you have to transfer the filling to the cooled pie crust. Then you have to bake the pie for another hour. And then, THEN, after all that, you finally pull your labor of love out of the oven, only to realize that you forgot to cover the crust with foil, so the edges are burnt to a crisp. *Siiiigh*
The whole thing is nothing short of a broadway production.
Luckily, I’ve found a way to evade all of this unnecessary hassle (are you surprised?)
It’s called… PUMPKIN PIE DESSERT HUMMUS.
Aaaand I lost you.
I know, I know, it sounds insane. After all, since when are chickpeas considered “dessert”? (Well, actually since about 2011 when chickpea blondies hit the internet, but that’s beside the point…)
I promise you, though.. this dip is totally reminiscent of pumpkin pie filling. It’s thick, creamy, pumpkin-y (obviously), and naturally sweetened with maple syrup and cinnamon-y goodness. And the best part? All you have to do is dump all of the ingredients into your food processor, give it a whirl, and within minutes you have yourself the perfect fall treat.
I like to scoop this up with homemade cinnamon sugar pita chips (recipe below!), though you could also serve it alongside fresh fruit, graham crackers, animal crackers, etc. The subtle sweetness of the pita chips complements the hummus beautifully. Plus, if you’ve never made pita chips before, you’ll be amazed at just how easy they are to make!
This dip would make a great addition to your holiday spread, or just a fun fall snack or sweet treat during the autumn months. I personally have been loving it as an afternoon snack – it satisfies my post-lunch sweet tooth and holds me over until dinner!
PS: In case you were wondering, it turns out that the reason why the saying, “as easy as pie” never made sense to me was because.. it shouldn’t. According to the ever-reliable Wikipedia, this phrase is actually meant to refer to the act of EATING a pie, not making one. Now THAT makes sense to me.
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Pumpkin Pie Dessert Hummus is everything that you love about pumpkin pie.. stuffed inside a protein-packed dip! Gluten-free, naturally sweetened, and ready in minutes!
- 1 (15 oz) can garbanzo beans, rinsed, drained and skins removed*
- 1/2 cup pumpkin puree
- 2 Tbsp almond butter (may substitute other nut butter, such as cashew or peanut)
- 3 Tbsp pure maple syrup
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- pinch of ground nutmeg
Add all ingredients to the bowl of a food processor. Process until smooth, stopping to scrape the sides of the bowl as needed to ensure that all of the ingredients are incorporated. Drizzle with additional maple syrup, if desired, and serve immediately or refrigerate for 4-5 days.
* Removing the chickpea skins is an optional step that helps to make the hummus extra smooth and creamy. To remove the skins, spread the rinsed and drained chickpeas on a paper towel or clean kitchen towel and place a second towel overtop. Using the palms of your hands, gently gently rub the towel over the chickpeas until the skins are loosened. Working one at a time, gently pinch the chickpeas to completely remove the skin.
Serve with homemade cinnamon sugar pita chips (recipe below), fresh fruit, or graham crackers.
Crunchy, slightly sweet, and full of cinnamon flavor, these Baked Cinnamon Sugar Pita Chips are great on their own or dipped into Pumpkin Pie Dessert Hummus. A quick and easy snack the whole family will love!
- 4 large whole-wheat pitas
- 1/4 cup coconut oil, melted
- 4 tsp brown sugar
- 3/4 tsp ground cinnamon
- 1/8 tsp sea salt
Preheat oven to 375 degrees F and line a baking sheet with parchment paper or nonstick foil.
Cut each pita into 8 wedges and place on the prepared baking sheet.
Add brown sugar, cinnamon, and salt to a small bowl and whisk to combine. Brush both sides of the pita wedges with a thin coat of coconut oil and sprinkle with brown sugar mixture.
Bake for 13-15 minutes, until golden brown and crisp. Allow pita chips to cool completely on the baking sheet before transferring to a ziplock bag or airtight container.
Depending on your desired sweetness, you may not need the full amount of brown sugar mixture listed.
Oven temperatures may vary. I recommend checking the chips at 10-12 minutes to ensure that they do not burn.