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6Ingredients
60Minutes
530Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 can chickpeas (rinsed and drained)
- 1 cup unsweetened almond milk
- 1 cup chickpea flour
- 1 1/2 cups date paste (I used 16 medjool dates blended with 1 c hot water)
- 1 cup pumpkin puree
- 1 Tbsp. pumpkin pie spice
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol |
| Sodium450mg19% |
| Potassium1070mg31% |
| Protein12g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate93g31% |
| Dietary Fiber14g56% |
| Sugars50g |
| Vitamin A170% |
| Vitamin C15% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Kluzak 4 years ago
Texture is just like pumpkin pie filling and using date paste worked well as a sweetener. For my preference I’ll have to tweak the recipe a bit and add more pumpkin and a few more dates, but overall not bad! This was my first time making a gluten free & vegan recipe from scratch!