This dairy-free pumpkin pie gets its structure from aquafaba (the leftover water from a can of chickpeas) whipped up into a meringue-like foam. When it's combined with pumpkin and poured into a gluten-free pecan crust, you would never know beans had anything to do with this easy dessert recipe.

Breana Killeen
Source: EatingWell.com, November 2016

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Recipe Summary

active:
30 mins
total:
12 hrs
Servings:
10
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • To prepare crust: Preheat oven to 350 degrees F.

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  • Pulse pecans in a food processor until finely ground. Add oat flour and 1/4 teaspoon salt and pulse until combined. With the motor running, drizzle in 1/4 cup coconut oil and maple syrup; blend until the mixture looks like crumbly dough. Transfer to a 9-inch glass or ceramic deep-dish pie pan and press evenly into the bottom and almost all the way up the sides.

  • Bake the crust until set but not browned, 12 to 14 minutes.

  • Reduce oven temperature to 325 degrees F.

  • To prepare filling: Drain chickpeas, measuring 1/2 cup of the bean liquid (aquafaba) into a mixing bowl. (Save the chickpeas for another use.) Beat with an electric mixer on high speed until stiff peaks form, 3 to 5 minutes. Add sugar and continue beating on high until shiny and glossy, about 1 minute more.

  • Whisk pumpkin, coconut oil, cinnamon, ginger, cloves and salt in a large bowl. Gently fold in the whipped aquafaba. Pour the mixture into the crust.

  • Bake the pie until the outer edges of the filling are set and the crust is lightly browned, 35 to 45 minutes. It will seem like the filling is not fully cooked, but it will set up as it cools. Let cool on a wire rack for 1 hour, then refrigerate overnight.

Tips

People with celiac disease or gluten-sensitivity should use oat flour that is labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

252 calories; protein 3.1g 6% DV; carbohydrates 21.5g 7% DV; exchange other carbs 1.5; dietary fiber 3.3g 13% DV; sugars 11g; fat 19.1g 29% DV; saturated fat 8.1g 40% DV; cholesterolmg; vitamin a iu 6625.9IU 133% DV; vitamin c 1.9mg 3% DV; folate 11.1mcg 3% DV; calcium 32.5mg 3% DV; iron 1.4mg 8% DV; magnesium 40.7mg 15% DV; potassium 7.8mg; sodium 121.1mg 5% DV; thiamin 0.2mg 16% DV; added sugar 9g.

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10/09/2019
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