- 1 (19 ounce) can chickpeas (garbanzo beans), rinsed
- 4 eggs
- 1 (15 ounce) can pumpkin
- 1 cup Splenda (or sugar)
- 2 tablespoons maple sugar
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 6 ounces whipped cream cheese
- 2 cups powdered sugar
- 1 (11 ounce) can mandarin oranges, drained
- 1/4 cup walnut halves
- Preheat oven to 350 degrees. In a blender or food processor, combine chickpeas and eggs until smooth. Add pumpkin, Splenda, syrup, baking powder and spice; process again until smooth.
- Spray a round cake pan with oil. Fill with batter. Bake until a knife inserted in the middle comes out clean, about 60 minutes. Cool. (Be sure the cake is completely cool before removing it from the pan, because it is very soft.)
- Combine cream cheese and powdered sugar. Spread over top and sides of cake. Decorate with mandarin oranges and walnuts.