Drain the chickpeas in a colander and rinse them under cold water. Shake off as much water as you can. For extra-smooth hummus, pinch off and discard the loose skins (optional).

Add the chickpeas, pumpkin puree, pumpkin pie spice, and a pinch of salt to a food processor. Process for about 1 minute, until the chickpeas are finely ground, stopping to scrape down the sides of the bowl as needed.

With the processor running, drizzle in the maple syrup. Continue processing for 1 to 2 minutes, until the hummus is completely smooth and creamy. If it's too thick, add water 1 tablespoon at a time.

Taste and add more maple syrup if you'd like it sweeter, then pulse to combine.

Spread the hummus on a serving plate or in a shallow bowl and swirl the top with the back of a spoon. Drizzle with a little more maple syrup, dust with pumpkin pie spice, and sprinkle with pumpkin seeds if you like.

Serve right away with graham crackers, apple slices, or pita chips, or cover and refrigerate until ready to serve.