Recipes By Isa Chandra Moskowitz
1 recipe found
Vegan Pumpkin Pie
The secret to this rich, creamy pumpkin pie is aquafaba, or the liquid leftover from cooked chickpeas, which is used in recipes to mimic the thickening, binding and foaming properties of egg whites. (For ease, we recommend using the liquid from canned chickpeas in this recipe.) This pie could not be simpler: Just toss everything into a blender for three minutes until it increases in volume, pour it into a prepared, unbaked pie crust, then bake until the top is crackly and ever-so-slightly jiggly in the center. Because this pie doesn't contain any eggs or dairy, once the pie is chilled and set, you can let it sit out at room temperature overnight. For longer-term storage, keep it in the refrigerator for up to a week. Serve with a dollop of vegan whipped cream.