Makes a 9-inch Pie
Pumpkin Pie just got lighter, airier and way, way easier! Aquafaba (that’s cooked chickpea liquid) fluffs up as you puree literally every single ingredient together in the blender. So while it works, you can lean against the kitchen counter scrolling through Instagram and giggling at all the sillyheads that are still using eggs. Come on, it’s 2020, get with the program.
But anyway, this pie is full of ginger and spice and everything nice; simply put it tastes the exact way you want pumpkin pie to taste. It also sets beautifully as you can see from those luscious fork marks. Long story short: cancel any other pies and get this on your table.
Notes
~You will need 1/2 a cup of aquafaba. I highly recommend aquafaba from an organic can of chickpeas. That is what we tested it with and it worked beautifully! Homemade aquafaba will give you varying results in flavor and texture so experiment some time but if you’re new to this just buy the can. I am sure you will figure out some way to use those chickpeas.
~More about that can! I would suggest a 28 oz can because then you won’t need to scrape the bottom of a small can to make sure you get that full 1/2 cup.
~For crusts, you can use one off this site, or a storebought one, or a gluten-free crumb crust or whatever you want. No need to parbake.
~If you are using a high-speed blender (like Vitamix) then put it on a low setting. 2 sounds good. If it’s a regular old blender, do a 5 or 6.
Ingredients
3 cups pumpkin purée1/2 cup pure maple syrup
1/2 cup aquafaba (see notes)
2 tablespoons coconut oil at room temp
2 tablespoons organic cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1/2 teaspoon sea salt
1 (9-inch) pie crust, unbaked and chilled
Directions
- Preheat oven to 350 degrees. Add the pumpkin, maple syrup, aquafaba, coconut oil, cornstarch, cinnamon, ginger, nutmeg, cloves and salt to a blender. Blend for about 3 minutes (less if using a high-speed blender), until light and fluffy. It should increase by 20 percent to 25 percent in volume.
- Pour into prepared pie crust. Bake for about an hour, 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. Slice and serve with whipped cream!
If the blender is broken…will a food processor do?
If you use a frozen crust should it be defrosted in fridge overnight before using next day?
Should the aquafaba come from a salt free can of beans?
This looks amazing! Also curious about the aquafaba; do you recommend a can of chickpeas that is unsalted? Also wanted to triple check that we just literally put the chickpea brine into the blender, without whipping first?
Thank you!
Is there an oil-free alternative I can use in place of the coconut oil?
Made this for Thanksgiving and it was a win for everyone. Easiest pie recipe ever and delicious.
I made this pie on a whim – to go with the cardamom ice-cream I was already making – and I have to say, this is a BIG win! I love how the texture is pudding-like, smooth, and fluffy*. The pumpkin shines as the star it is, while the spices are the backup singers. I loved this pie the more the days went by, so if you need to make it days ahead of time, it’ll keep and taste lovely! Thank you, Isa, for another super-arena, super-star! Fabulous!
*I used unsalted aquafaba
Thank you. That is exactly what I’d hoped to hear
I also found this recipe to be fantastic! Prior to this recipe I used to make another version that called for double the amount of maple syrup, which was completely unnecessary. Beautiful & flavorful, I will be making this again and again. The only drawback was the aquafaba caused some major gas!
I am also wondering—- should the aquafaba be from a unsalted can of chickpeas or is salted okay?
Was so excited to make this (followed the recipe exactly except replaced coconut oil with canola)…still had consistency of yogurt even after additional 15 minutes of baking and cooling for 4 hours. Bummer. I made a gingersnap crust (delish!) maybe the problem?? Salvaged it by mixing with Vanilla bean coconut ice cream and calling it “pump-kream” 😉
Hi Jojo, random commenter here, I think the problem might be that coconut oil is solid when chilled, while canola oil is not. Therefore I think using coconut oil would result in a firmer final product!
Has anyone tried making this recipe in advance and freezing it?
So I cooked my pie for a little longer to make it firmer and it cracked quite a bit. Normally, would it firm up after it came out of the oven? It was still pretty jiggly after 30 minutes, I was afraid it would not cut nicely into pieces.
I used a can of unsalted chickpeas, and the flavor was great. I cooked this for 75 minutes, but think that it probably could have used more time in the oven. I’m not sure if that is related to whipping the aquafaba. Next time, I’ll just follow the recipe, rather than going rogue.
I made this for Thanksgiving this year, it was fabulous. A very unique texture, light and airy but also almost jelled. A word of warning though – the pie does not freeze. I saved it in our freezer for about 6 weeks and then took out to thaw on the counter. Once thawed it was weeping water, and the fluid that separated was weirdly briny (maybe the aquafaba?). Anyway, I’ll definitely make it again, but this time we’ll eat it all in one go!