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–+ servings

Aquafaba Pumpkin Pie

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Servings 9 inch pie

Ingredients
  

  • 3 cups pumpkin purée
  • 1/2 cup pure maple syrup
  • 1/2 cup aquafaba see notes
  • 2 tbsp coconut oil at room temp
  • 2 tbsp organic cornstarch
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch of ground cloves
  • 1/2 tsp sea salt
  • 1 9 inch pie crust unbaked and chilled

Instructions
 

  • Preheat oven to 350 degrees. Add the pumpkin, maple syrup, aquafaba, coconut oil, cornstarch, cinnamon, ginger, nutmeg, cloves and salt to a blender. Blend for about 3 minutes (less if using a high-speed blender), until light and fluffy. It should increase by 20 percent to 25 percent in volume.
  • Pour into prepared pie crust. Bake for about an hour, until the top is crackly, the filling is a little jiggly in the center and pulling away from the sides slightly.
  • Let cool for about 30 minutes at room temperature, then refrigerate for at least 3 hours. Slice and serve with whipped cream!
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