VEGAN PUMPKIN PIE
The secret to this rich, creamy pumpkin pie is aquafaba, or the liquid leftover from cooked chickpeas, which is used in recipes to mimic the thickening, binding and foaming properties of egg whites. (For ease, we recommend using the liquid from canned chickpeas in this recipe.) This pie could not be simpler: Just toss everything into a blender for three minutes until it increases in volume, pour it into a prepared, unbaked pie crust, then bake until the top is crackly and ever-so-slightly jiggly in the center. Because this pie doesn't contain any eggs or dairy, once the pie is chilled and set, you can let it sit out at room temperature overnight. For longer-term storage, keep it in the refrigerator for up to a week. Serve with a dollop of vegan whipped cream.
Provided by Isa Chandra Moskowitz
Categories pies and tarts, dessert
Time 1h15m
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Add the pumpkin, maple syrup, aquafaba, coconut oil, cornstarch, cinnamon, ginger, nutmeg, cloves and salt to a blender. Blend on medium speed for about 3 minutes, until light and fluffy. It should increase by 20 percent to 25 percent in volume.
- Pour into prepared pie crust. Bake for 60 to 70 minutes, until the top is crackly, the filling is a little jiggly in the center and pulling away from the sides slightly.
- Let cool for about 30 minutes at room temperature, then refrigerate for at least 3 hours. Serve at room temperature.
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Olanrewaju Favour
[email protected]This pie is the perfect fall dessert. It's warm, comforting, and delicious.
SK Tariful
[email protected]This recipe is a keeper! I'll definitely be making this pie again and again.
Bokamoso Mphuthi
[email protected]I would not recommend this recipe to anyone. It's a lot of work for a pie that doesn't taste very good.
Momen Bhuiyan
[email protected]This is the worst pumpkin pie recipe I've ever tried. It was a waste of time and ingredients.
Tibita
[email protected]This pie was a total disaster. The crust was burnt and the filling was runny. I'm never making this recipe again.
Robert L Tyler
[email protected]This recipe is missing some key ingredients. I had to add some pumpkin pie spice and vanilla extract to make it taste right.
Dan Singh
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as the pictures. I'm not sure what I did wrong.
Muhammad Nadir
[email protected]This pie was a lot of work to make, but it was worth it. It was the best pumpkin pie I've ever had.
Amanda Martins
[email protected]The crust was a little dry, but the filling was delicious. I would recommend using a different crust recipe next time.
BORO BARNABAS
[email protected]This pie was a little too sweet for my taste, but it was still good. I would recommend using less sugar next time.
Marwa Ibrahim
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved it, even the people who aren't vegan. I'll definitely be making this again.
Shakil Ahmmed
[email protected]This was the best vegan pumpkin pie I've ever had! The crust was perfect and the filling was so creamy and flavorful. I will definitely be making this again.
AMJAD TV
[email protected]This pie is so good! I love the creamy texture of the filling and the flaky crust. I'll definitely be making this again for Thanksgiving.
Precious Mwale
[email protected]I'm not vegan, but I'm always looking for new and interesting recipes to try. This pumpkin pie was a great find! It was easy to make and tasted just as good as the traditional version.
Xam Sentongo
[email protected]This was my first time making a vegan pumpkin pie, and it turned out great! The crust was a little crumbly, but the filling was delicious. I'll definitely be making this again.
Strange Girl
[email protected]I've made this pie twice now, and it's been a hit both times. The first time I made it, I followed the recipe exactly. The second time, I added a little extra cinnamon and nutmeg, and it was even better. I highly recommend this recipe!
Mohaned Mohaned
[email protected]This vegan pumpkin pie is absolutely delicious! The crust is flaky and buttery, and the filling is creamy and perfectly spiced. I love that it's made with all plant-based ingredients, so I can feel good about eating it.