Vegan Pumpkin Pie

To prepare crust: Preheat oven to 350 degrees F.

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.