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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Pacific Wado
[email protected]This pie is a must-try for any pumpkin pie lover. It's creamy, flavorful, and the crust is flaky and delicious.
Phuti Pinky Moloto
[email protected]I'm so glad I found this recipe! This is the best vegan pumpkin pie I've ever had.
Mariella Cialdini
[email protected]This recipe is a waste of time and ingredients. Don't bother.
Kacper Lysiak
[email protected]I'm not sure what went wrong, but my pie turned out a complete disaster. The crust was burnt and the filling was runny.
md Onik
[email protected]I wouldn't recommend this recipe. The pie was bland and the crust was soggy.
Zeba Khatun
[email protected]Overall, I thought this pie was just okay. It wasn't bad, but it wasn't anything special either.
Naresh Raju
[email protected]The crust was a bit dry. I think I would add a little more butter next time.
Minhaz Sp
[email protected]This pie was a bit too sweet for my taste. I think I would reduce the amount of sugar in the filling next time.
Jane Wood
[email protected]I followed the recipe exactly and the pie turned out perfectly. The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.
Tawaz Geri
[email protected]I was a bit skeptical about making a vegan pumpkin pie, but I was pleasantly surprised. The pie turned out great! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this pie again.
Graham Field
[email protected]This pie is amazing! The crust is flaky and the filling is creamy and flavorful. I love that it's vegan so I can feel good about eating it.
Bahador Hosseini
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The crust is easy to make and the filling is delicious. I love that it's vegan so everyone can enjoy it.
S_A_K____ PAHTAN
[email protected]This vegan pumpkin pie was a hit at our Thanksgiving dinner! Everyone, even the meat-eaters, loved it. The filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making this pie again.