Aquafaba Pumpkin Pie
A warmly spiced pumpkin pie with a silky filling made from pumpkin, aquafaba and maple syrup. Just blend, pour into an unbaked crust and bake. No parbaking or separate bowls.
Notes
~ Do not whip the aquafaba. It goes into the blender straight from the can with everything else.
~ Use coconut oil, not a liquid oil. It solidifies as the pie chills and that's part of what sets it.
~ The center should still be a little jiggly when it comes out. It firms up in the fridge.
~ This pie doesn't freeze well. Make it up to two days ahead and refrigerate.
Ingredients
- 3 cups pumpkin purée
- 1/2 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
Instructions
- 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!
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