Vegan Pumpkin Pie

By Isa Chandra Moskowitz

Updated Nov. 8, 2021

Vegan Pumpkin Pie
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
About 1¼ hours, plus chilling
Rating
4(696)
Comments
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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.

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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
Ingredient Substitution Guide

Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
696 user ratings
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Comments

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.

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!

Melissa

So crazy the two top comments sound like they never cooked it. Anyways love Isa, but made this, and it just wasn’t for me. Texture was more pot de crème meets gelatinous pumpkin. Using maple syrup only to sweeten gave it almost an artificial sweetener undertone. Wasn’t a fan.

SLB

An alternative to aquafaba (no offense but gag) is unsweetened coconut cream. It does not affect the flavor of pumpkin, is smooth and super creamy, and makes for a wonderful pumpkin pie experience.

Park Slope

@SLB Is coconut cream a 1:1 substitute for Aquafaba in this recipe?

Michèle

I don't have pie crust, so I crushed some glazed soft ginger bread biscuits and used that as the base instead. I made this in individual muffin casings so that they can easily be taken for lunches.

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