Chickpea Pumpkin Pie
Thanksgiving is around the corner and I want to test a dessert recipe! I thought it might be fun to make a pumpkin pie. I’ve shown you in the past how amazing one can of chickpeas is so why don’t I try to make a chickpea pumpkin pie. First things first, we have to make our pie crust. This is a test, I haven’t tried this recipe yet! If you like this recipe check out this one too! and this one!
Crust
I start with three and a quarter cups of all purpose flour into my food processor. I also add a decent amount of salt, a cup of chilled coconut oil, and I get about a half cup of ice cold water ready. Start to pulse and add in a tablespoon of cold water at a time, until you have a dough ball. I dump it onto the counter, cut it into halves and toss them into a bag then into the freezer for about thirty minutes. One will be for Thanksgiving day and one is for my test today.
Filling
Let’s get started on the actual pumpkin pie, first we have to drain those chickpeas, save the aquafaba (the liquid in the can)! I add the chickpeas to a food processor as well as some of the aquafaba and about half a cup of cold water. We need probably fourteen ounces of the mixture, I was a little under so I added more aquafaba. I also added two tablespoons of chia seeds. While I wait for the chia seeds to hydrate I preheat the oven for 425ºf.
Into our mix I add a teaspoon of cinnamon, a half teaspoon of ground ginger, a quarter teaspoon of ground clove, half teaspoon kosher salt, and mix. I transfer this over to a bowl and add three quarters cup of granulated sugar. Give it another mix then I added in a touch more clove, a touch more cinnamon then our canned pumpkin puree. Stir that together, and set it aside in the fridge. I pull out my frozen pie discs. I roll it out so that it’s bigger than my pie pan, then gently put it in the pie pan.
Into the Oven!
At this point I give my pie filling one more mix then add it to the crust. Toss it into the oven, let it cook for about twenty minutes. After twenty minutes we just need to lower the temperature to about 350ºf. And let this cook for at least an hour. I take it out and let it cool on a wire rack and toss it in the fridge so it can cool the rest of the way. It’s going to be a little softer than your traditional pumpkin pie.
Taste Time
This is delicious! It has a nice texture and the flavor is so good. It slices and cuts like any pumpkin pie would. To firm this up, I would use less chia seeds, probably try to use less liquid in the chickpeas and blend it all together in the blender! I think that would make it smooth and have a better texture. Happy Thanksgiving! Watch the full video here.
One Can Of Chickpeas Will Change How You Think About Pumpkin Pie
Ingredients
- 3 and 1/4 cup all purpose flour
- salt
- 1.5 cup cold water
- 1 can chickpeas
- 2 tbsp chia seeds
- 1 tsp cinnamon
- .5 tsp ground ginger
- 1/4 tsp ground clove
- .5 tsp kosher salt
- 3/4 cup granulated sugar
- 1 can pumpkin puree
Instructions
- Add all purpose flour to food processor, along with salt, chilled coconut oil, and ice water then pulse (add the water 1 tbsp at a time).
- Once you have dough ball, cut it in half and put it in a bag then in the freezer for 30 minutes.
- Drain the chickpeas and save the liquid. Add chickpeas to food processor along with some of the liquid and cold water.
- Add chia seeds and preheat oven for 425ºf.
- Add cinnamon, ground ginger, ground clove, kosher salt, and mix. Add puree then mix again and set aside in the fridge.
- Take out pie crust, roll it out, and place it in pie pan.
- Add filling to the crust and toss it in the oven, let cook for 20 minutes then lower the temperature to about 350ºf and let cook for at least an hour.
- Take it out and let it cool! Enjoy!