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(673)
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
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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.

Ratings

4 out of 5
673 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.

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!

Jacalyn

I followed this recipe using homemade pumpkin puree. The puree may have been more watery than that out of a can but the mixture thickened as expected using a high speed blender. With that said, it took about double the cooking time as the middle would not set. I eventually removed it from the oven as the edges were darkening, and put it in the fridge. The texture was much softer than a typical pie, almost like a pudding. My daughter described the taste and appearance as "rustic" which may or may not have been a compliment. I regularly make vegan foods so this was a bit of a disappointment. Perhaps I will try it again using canned puree and see if it makes a difference.

Leora

So, so good. Tasted the same as the eggy pumpkin pie I've been making for years. No blender so I used a Food Processor. A hand mixer does not work. Used canola oil instead of coconut oil. No others substitutions.

Kristi

I do not know what I did wrong, but the pie turned out terrible. I respect Isa, and have tried several of her recipes that were delicious. However, this pie recipe is in my never make again list. I have been making a slightly modified Libby’s Pumpkin Pie recipe for my whole married life (20 years), so we were looking for a vegan pie to approximate that. Fairly new to veganism, I thought this recipe would come close, if texturally different. I could have lived with the texture being off, but the taste was terrible! We ended up scraping the filling off of the homemade pie crust and just eating that. I did research on how to veganize the Libby’s version with Just Egg and making my own evaporated milk from soy milk. Much better and will be my go to from now on.

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