Toss the chickpeas with the pumpkin pie spice and cinnamon.
1 cup canned chickpeas, 2 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon
Add the heavy cream, maple syrup, vanilla, tahini, pumpkin purée and chickpea/spice mixture to a food processor or blender (in that order).
6 tablespoons heavy cream, ¼ cup maple syrup, 1 ½ teaspoons vanilla, 1 tablespoon tahini, 1 cup pure pumpkin purée
Pulse/blend until smooth. You will need to scrape down the sides with a spatula a few times, as it is a thick mixture.
Serve in a small bowl, garnished with coconut flakes. Serve with waffle cone chips for dipping.
Notes
Makes about 2 cups hummus.
Once you've made your pumpkin pie hummus, store it in the fridge until you're ready to serve. The max amount it can be left out at room temperature is 4 hours.
Refrigerate the leftovers in a sealed container afterward. This recipe also contains dairy products that can spoil quickly. For maximum freshness, eat the hummus within 5 days.
If you would like it to be thinner, add a little more heavy cream.
You can adjust the sweetness by adding more or less maple syrup.