Vegan Pumpkin Pie


This easy vegan 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 vegan pumpkin pie recipe.

Prep Time:
30 mins
Additional Time:
11 hrs 30 mins
Total Time:
12 hrs
10 servings



  • 1 ¼ cups pecan halves, toasted

  • 1 ¼ cups oat flour (see Tip)

  • ¼ teaspoon salt

  • ¼ cup coconut oil, melted

  • 2 tablespoons pure maple syrup


  • 1 (15 ounce) can reduced-sodium chickpeas, at room temperature

  • cup white sugar

  • 1 (15 ounce) can pumpkin puree

  • 2 tablespoons coconut oil, melted

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • ¼ teaspoon salt


  1. To prepare crust: Preheat oven to 350 degrees F.

  2. 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.

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

  4. Reduce oven temperature to 325 degrees F.

  5. 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.

  6. 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.

  7. 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.

    Vegan Pumpkin Pie


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 (per serving)

252 Calories
19g Fat
22g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 252
% Daily Value *
Total Carbohydrate 22g 8%
Dietary Fiber 3g 12%
Total Sugars 11g
Added Sugars 9g 18%
Protein 3g 6%
Total Fat 19g 24%
Saturated Fat 8g 41%
Vitamin A 6626IU 133%
Vitamin C 2mg 2%
Folate 11mcg 3%
Sodium 121mg 5%
Calcium 33mg 3%
Iron 1mg 8%
Magnesium 41mg 10%
Potassium 8mg 0%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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