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Pumpkin Pie Pops

By Gabby Boobar and Rachael Tatko

Our Pumpkin Pie Pops are a fun play on the classic Thanksgiving pumpkin pie as we incorporate the pulse crop, garbanzo beans, which is grown locally on the Palouse! We used the combination of pumpkin, classic pumpkin spices, almond flour, and pureed garbanzo beans to create a texture that mimics a pumpkin pie filling. Our pie pops will be sure to entice you, not only with the silver and gold Vandal colors it wears, but also with the rich, white-chocolate coating that adds a crunchy shell to the soft, creamy center.


  • Yield: 36
  • Portion: 1 pie pop

Ingredients

  • 36 paper lollipop sticks

Pie

  • 1 (15 oz) can pumpkin puree
  • 2 c almond flour
  • 1 (16 oz) can garbanzo beans
  • 2 eggs
  • 1 c sugar
  • 1 ½ tsp vanilla
  • 1 Tbsp allspice
  • 2 tsp baking powder
  • 1 tsp salt

Frosting

  • ¼ block (2 oz) cream cheese
  • 1 ½ c powdered sugar
  • 1 tsp vanilla
  • ¼ stick (2 Tbsp) unsalted butter
  • 2 Tbsp milk 1%

Glaze

  • 2 (12 oz) bags white chocolate chips
  • Silver sprinkles or candies (for decorating)
  • Wilton gold color mist (for decorating)

Directions

  • Preheat oven to 375°F
  • Drain and rinse garbanzo beans then puree in a food processor or mash with a fork
  • Thoroughly combine pumpkin puree, pureed garbanzo beans, eggs, and vanilla in a large bowl until smooth
  • Combine almond flour, sugar, baking powder, allspice, and salt in a large bowl and mix
  • Slowly combine wet and dry ingredients until thoroughly mixed
  • Prepare a baking pan with cooking spray then pour in the pumpkin mixture and smooth it out evenly
  • Bake at 375°F for 35 to 40 minutes or until an inserted toothpick comes out clean
  • While the batter is baking, prepare the frosting by whisking all ingredients in a medium bowl until smooth, with no lumps present
  • When the pumpkin cake is done baking, remove from oven and allow it to cool (about 15-20 minutes)
  • Once the cake is cooled, crumble it with a fork and combine with the frosting until evenly incorporated
  • Line a baking sheet with parchment paper then roll the mixture into 36, 1 ½ inch balls
  • Place the baking sheet with the cake balls in the freezer for 45 minutes or until hard
  • Heat the white chocolate chips in the microwave until completely melted
  • Insert paper lollipop sticks into each ball
  • Dip each pie pop in the white chocolate and cover the ball completely
  • Place on parchment paper top down and let cool
  • Decorate with sprinkles or candies and enjoy!

Nutritional Analysis

Portions: 36

Food Groups — Amount Per Portion
Grains — ½ ounce(s)
Whole Grains — 0 ounce(s)
Refined Grains — ½ ounce(s)
Vegetables — 0 cup(s)
Dark Green — 0 cup(s)
Red & Orange — 0 cup(s)
Beans & Peas — 0 cup(s)
Starchy — 0 cup(s)
Other — 0 cup(s)
Fruits — 0 cup(s)
Fruit Juice — 0 cup(s)
Whole Fruit — 0 cup(s)
Dairy — 0 cup(s)
Milk & Yogurt — 0 cup(s)
Cheese — 0 cup(s)
Protein Foods — 0 ounce(s)
Seafood — 0 ounce(s)
Meat, Poultry & Eggs — 0 ounce(s)
Nuts, Seeds & Soy — 0 ounce(s)
Oils — 0 teaspoon
Limits — Amount Per Portion
Total Calories — 210 Calories
Added Sugars — 76 Calories
Saturated Fat — 41 Calories
Alcohol — 1 Calories

Nutrients — Amount Per Portion
Protein — 3 g
Carbohydrate — 33 g
Dietary Fiber — 1 g
Total Sugars — 23 g
Added Sugars — 19 g
Total Fat — 8 g
Saturated Fat — 5 g
Monounsaturated Fat — 2 g
Polyunsaturated Fat — 0 g
Linoleic Acid — 0 g
α-Linolenic Acid — 0.0 g
Omega 3 - EPA — 0 mg
Omega 3 - DHA — 1 mg
Cholesterol — 17 mg

Minerals — Amount Per Portion
Calcium — 81 mg
Potassium — 119 mg
Sodium — 184 mg
Copper — 60 µg
Iron — 1 mg
Magnesium — 12 mg
Phosphorus — 77 mg
Selenium — 3 µg
Zinc — 0 mg

Vitamins — Amount Per Portion
Vitamin A — 109 µg RAE
Vitamin B6 — 0.1 mg
Vitamin B12 — 0.1 µg
Vitamin C — 1 mg
Vitamin D — 0 µg
Vitamin E — 0 mg AT
Vitamin K — 4 µg
Folate — 12 µg DFE
Thiamin — 0.0 mg
Riboflavin — 0.1 mg
Niacin — 0 mg
Choline — 19 mg
www.SuperTracker.usda.gov

Total Calories: 210

Food Groups — Limits
Grains — ½ oz. — Added Sugars — 76 Calories
Saturated Fat — 41 Calories
Alcohol — 1 Calories
Sodium — 184 mg

(USDA, 2016)

References
USDA. (2016). My Recipe. Supertracker. Retrieved October 10, 2016 from
https://www.supertracker.usda.gov/myrecipe.aspx

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