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.
EatingWell.com, November 2016
Gallery
Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size:
1 slice Per Serving:
252 calories; protein 3.1g; carbohydrates 21.5g; dietary fiber 3.3g; sugars 11g; fat 19.1g; saturated fat 8.1g; vitamin a iu 6625.9IU; vitamin c 1.9mg; folate 11.1mcg; calcium 32.5mg; iron 1.4mg; magnesium 40.7mg; potassium 7.8mg; sodium 121.1mg; thiamin 0.2mg; added sugar 9g.
Exchanges:
3 1/3 fat, 1/2 other carbohydrate, 1/2 starch, 1/2 vegetable