Vegan Pumpkin Pie
- Total Time
- About 1¼ hours, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:One 9-inch pie
- 3cups/740 grams pumpkin purée
- ½cup/120 milliliters maple syrup
- ½cup/120 milliliters aquafaba (see Note)
- 2tablespoons coconut oil
- 2tablespoons cornstarch
- 1teaspoon ground cinnamon
- 1teaspoon ground ginger
- ¼teaspoon ground nutmeg
- Pinch of ground cloves
- ½teaspoon fine sea salt
- 1(9-inch) vegan pie crust, unbaked and chilled
Preparation
- Step 1
Heat oven to 350 degrees. Add the pumpkin, maple syrup, aquafaba, coconut oil, cornstarch, cinnamon, ginger, nutmeg, cloves and salt to a blender. Blend on medium speed for about 3 minutes, until light and fluffy. It should increase by 20 percent to 25 percent in volume.
- Step 2
Pour into prepared pie crust. Bake for 60 to 70 minutes, until the top is crackly, the filling is a little jiggly in the center and pulling away from the sides slightly.
- Step 3
Let cool for about 30 minutes at room temperature, then refrigerate for at least 3 hours. Serve at room temperature.
Tip
- You can get about ½ cup aquafaba from a 15-ounce can, but it can sometimes be difficult to get the liquid at the bottom of the can. For ease, consider using a 28-ounce can, and save the leftover aquafaba for a second pumpkin pie or for making meringues. You can store aquafaba in an airtight container for up to a week in the refrigerator, or for up to 3 months in the freezer.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Michele
Looks great. Just FYI: Aquafaba is NOT the soaking water from chickpeas. Soaking water should always be discarded. It's the water the chickpeas have been cooked in—not soaked in. Canned chickpeas have already been cooked, so you're the goop left in the can is their cooking water.
amazing
I was thrilled to see Isa Chandra Moskowitz's recipe in the NYT! I've been a fan of her vegan recipes for years. This pie is a perfect example of how to avoid eggs and dairy when making a pumpkin pie. I've always used tofu to firm the filling but I'm definitely going to try this one out using aquafaba! Hope Moskowitz's appearance in the Food section is just the beginning of a great relationship.
Belinda
I fixed this so my vegan daughter could have some pie, we adjusted the spices more to our traditional pie and used vegan ginger snap crust. I baked it at 425 for 15 minutes then lowered the temp to 350 for 45 minutes, let it sit for an hour and it was custardy and delicious. I mean, not an exact match for pie with eggs and canned milk, but we all enjoyed it!
Fiona Fuller
To keep this recipe completely vegan use agave or maple syrup. The bees will thank you for leaving their honey alone, after all, honey is the bees food. Queen bees are pinned down and artificially inseminated after having their wings clipped to provide us with honey. Their food is replaced with cheap sweetener which makes them sick and honey bees, as slaves for us, are favoured at the expense of other species of bees. Those bees happen to be responsible for the pollinating the foods we eat!
Susan
My finished pie doesn't look like the picture, (mine is more swirly and quite cracked) but I tried the custard before it was baked in the pie and it was deeelish, exactly like traditional pumpkin pie. I bought coconut cream which I will whip into a light topping for the pie. Then, and this is a closely kept secret so don't spill it, we will top our pie slices with the coconut cream whip and maple syrup. Because my dad was from Kansas and evidently that's a thing his generation did. It's good!
Crystal
Honestly this pie is magical. My friend didn’t like it because the filling is very soft (so if you prefer a firmer filling, it’s not the recipe for you), but for me it was like an amazing fluffy cloud of lightly sweetened and spiced pumpkin mousse atop a flaky crust. I could not recommend any more highly.
morgan
It works better to beat the aquafaba first the fold it in to the rest of the mix to get good volume increase.
Nan
Does it matter if I use a salted or unsalted can of garbanzos?
DawnP
I blended the aquafaba on high for 3-4 minutes before adding the other ingredients to the blender. Pie was delicious and texture was perfect.
Cas
This was lovely. I didn't pay attention to the amount of time suggested for blending--just the volume increase. It took considerably longer than three minutes, but the resulting pie was good. In the future, I'd double the spices. It was fine as-is, but less aggressively pumpkin-spiced than I'd prefer.
Nina
So glad to have this recipe on Thanksgiving for my vegan teenager! Thank you. I added a tablespoon of sugar and some grated lemon rind. Perfect.
Nina
The aquafaba was super easy and without the obtrusive taste of flaxseed. I'm a fan.
Brittany
Used fresh ginger and honey instead of maple syrup--great flavor. Ended up having to bake for 85 minutes to get the whole thing to set to my liking. I've baked it before and (probably just cut into it too early and) it was too soft and runny in the middle for me. Proper bake time and set time in the fridge are crucial for this little pie guy. Otherwise, delicious pumpkin pie--you won't miss the condensed milk here.
Beth
Pumpkin pie is my favorite and every year I wonder why I only make it at Thanksgiving! Anyway, as the only vegan in my family I feel like I am always trying to recreate my mother’s rich, deep, egg and evaporated milk pie, and I have to say that for me the flavors in this receive come very close. Next time I will increase the spices a bit. I agree with a previous comment that this bakes up more like a custard, softer than traditional pies, but it is delicious!
Mary T.
This was our Pumpkin pie for T-Day 2021. I am not a vegan but we had guests who are not only vegetarians, but dairy & gluten free. I baked this in a pre-made Trader Joe's gluten free crust which was 'meh'. The pie was terrific--kudos! I increased all the spices (except salt) by 50% over the recipe because I like a well-spiced pumpkin pie. It cracked on the top and pulled away as stated. If I hadn't made it I would not have guessed it was vegan. Loved the blender.
Anne
I made this pie in mid-winter for a family dinner. Followed the recipe exactly and baked it for 80 minutes. It never developed the “cracks” described in the recipe and was soft like baby food. We decided that the best use for it would be to spoon the filling into a blender and add bananas and almond milk to make pumpkin smoothies for breakfast.
Suzanne
Phenomenal recipe. I made it for Thanksgiving this year and it was the most delicious pumpkin pie I've ever had. It was the first time I've used aquafaba. Love the result. Notes: Added cooked sweet potato to the pumpkin to increase the depth of flavor. TJ's garbanzo beans' aquafaba easily poured out of can and there was just enough for one pie. 60 minutes was the right amount of time to bake it. Another commenter said that it needed more time. That was definitely not the case for me.
Carolyn
I made this with the hazelnut crust from the cranberry curd tart and baked it in a tart pan. Fantastic. Not vegan - I used butter in my crust.
Lindsay
Excellent recipe. Since going vegan in 2019, I’ve made this pumpkin pie for five consecutive Thanksgivings. Prior to those years, my pumpkin pie recipe was pretty standard and included egg and sweetened condensed milk. If you’re making the switch to this recipe, here’s what to expect: this pie will darker in color, custardy-er in texture, and subtler but deeper in flavor (not too sweet). It keeps its shape best when refrigerated.
CBCB
Skip this one. I made this and a traditional pumpkin pie (with vegan heavy whipping cream, oat milk, and 3 eggs--dairy allergy). Nobody preferred this one, with it's runny texture and lack of richness.
Ron
Sonoma main oven: baked for 67 minutes
Kara’s Kooky Kitchen
This pie turned out great! I used two full 15 oz cans of org. pumpkin and three tbls of cornstarch and a tbls of ground flax to help bind it, as I read in comments of pie possibly being too soft. I wanted a nicely spiced pie so I doubled spices and used garam masala instead of nutmeg. I whisked the cornstarch and flax alone with aquafaba first to prevent lumps. Used a GF almond and oats crust which made it fabulous!
Kara’s Kooky Kitchen
A note on always having handy aquafaba around- I soak 3 cups dry chickpea/garbanzos on counter for two days. Then rinse well & discard water. Toss into crockpot & cover till an inch or so over beans w/boiling water (it gives crockpot a push) & let them cook till soft. I sift out beans to freeze later & dump the juice into a vessel to cool, now it’s aquafaba! I save little & medium jars to fill with bean juice like this so I can have several jars in the freezer to firm up soups & desserts.
jaaa
mine is slightly sour… hmm?
Reva Winston
This turned out beautifully for me. Even before baking it, the raw purée going into the pie crust was absolutely delicious! Just the right amount of sweetness. While others might like a more assertively-spiced pumpkin pie, I think these were very subtle, and perfectly balanced for my taste buds. Would put Aquafina into blender to get the volume next time, then transfer to a food processor and add the rest of the ingredients. Doing it all in a blender left behind a lot of wasted purée.
Reva Winston
My pumpkin purée comes in 15 oz cans, which equaled a scant 2 cups, not 3. So I reduced all ingredients by 1/3, except the aquafaba— needed the full amount to get the volume when blending. Another note—I don’t agree with using a blender, as it’s difficult to get the ingredients out from the bottom near the blade. This feels like it should have been done in the food processor.
Adrienne
I did not think this came out sweet enough.
Alissa
I've been lactose intolerant for 30 years, and believe me when I tell you that I've tried almost every vegan pumpkin pie out there. This is the best one I've had: creamy, fluffy, excellent flavors.
substitutes
Rice flour for corn starch Olive oil for coco oil Applesauce for Aquafina (whisked bean juice)
Ellen
Thumbs down, cooked a lot longer than recipe called for and still mushy!
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