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.
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.
3 1/3 fat, 1/2 other carbohydrate, 1/2 starch, 1/2 vegetable