Vegan Pumpkin Pie

Cook Time: about 1 1/4 hours Servings: Yield one 9-inch pie Source:

Ingredients

3 cups/740 grams pumpkin purée

½ cup/120 milliliters maple syrup

½ cup/120 milliliters aquafaba (see Note)

2 tablespoons coconut oil

2 tablespoons cornstarch

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

Pinch of ground cloves

½ teaspoon fine sea salt

1 (9-inch) vegan pie crust, unbaked and chilled

Directions

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.

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.

Let cool for about 30 minutes at room temperature, then refrigerate for at least 3 hours. Serve at room temperature.