Prep Time:30 minsAdditional Time:11 hrs 30 minsTotal Time:12 hrsServings:10Yield:10 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:11 hrs 30 minsTotal Time:12 hrsServings:10Yield:10 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:11 hrs 30 mins
Additional Time:
11 hrs 30 mins
Total Time:12 hrs
Total Time:
12 hrs
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1 ¼cupspecan halves, toasted1 ¼cupsoat flour (see Tip)¼teaspoonsalt¼cupcoconut oil, melted2tablespoonspure maple syrupFilling1(15 ounce) canreduced-sodium chickpeas, at room temperature⅓cupwhite sugar1(15 ounce) canpumpkin puree2tablespoonscoconut oil, melted1teaspoonground cinnamon½teaspoonground ginger¼teaspoonground cloves¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
Crust
1 ¼cupspecan halves, toasted
1 ¼cupsoat flour (see Tip)
¼teaspoonsalt
¼cupcoconut oil, melted
2tablespoonspure maple syrup
Filling
1(15 ounce) canreduced-sodium chickpeas, at room temperature
⅓cupwhite sugar
1(15 ounce) canpumpkin puree
2tablespoonscoconut oil, melted
1teaspoonground cinnamon
½teaspoonground ginger
¼teaspoonground cloves
DirectionsTo prepare crust: Preheat oven to 350 degrees F.Pulse pecans in a food processor until finely ground. Add oat flour and 1/4 teaspoon salt and pulse until combined. With the motor running, drizzle in 1/4 cup coconut oil and maple syrup; blend until the mixture looks like crumbly dough. Transfer to a 9-inch glass or ceramic deep-dish pie pan and press evenly into the bottom and almost all the way up the sides.Bake the crust until set but not browned, 12 to 14 minutes.Reduce oven temperature to 325 degrees F.To prepare filling: Drain chickpeas, measuring 1/2 cup of the bean liquid (aquafaba) into a mixing bowl. (Save the chickpeas for another use.) Beat with an electric mixer on high speed until stiff peaks form, 3 to 5 minutes. Add sugar and continue beating on high until shiny and glossy, about 1 minute more.Whisk pumpkin, coconut oil, cinnamon, ginger, cloves and salt in a large bowl. Gently fold in the whipped aquafaba. Pour the mixture into the crust.Bake the pie until the outer edges of the filling are set and the crust is lightly browned, 35 to 45 minutes. It will seem like the filling is not fully cooked, but it will set up as it cools. Let cool on a wire rack for 1 hour, then refrigerate overnight.TipsPeople with celiac disease or gluten-sensitivity should use oat flour that is labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Originally appeared: EatingWell.com, November 2016
Directions
To prepare crust: Preheat oven to 350 degrees F.Pulse pecans in a food processor until finely ground. Add oat flour and 1/4 teaspoon salt and pulse until combined. With the motor running, drizzle in 1/4 cup coconut oil and maple syrup; blend until the mixture looks like crumbly dough. Transfer to a 9-inch glass or ceramic deep-dish pie pan and press evenly into the bottom and almost all the way up the sides.Bake the crust until set but not browned, 12 to 14 minutes.Reduce oven temperature to 325 degrees F.To prepare filling: Drain chickpeas, measuring 1/2 cup of the bean liquid (aquafaba) into a mixing bowl. (Save the chickpeas for another use.) Beat with an electric mixer on high speed until stiff peaks form, 3 to 5 minutes. Add sugar and continue beating on high until shiny and glossy, about 1 minute more.Whisk pumpkin, coconut oil, cinnamon, ginger, cloves and salt in a large bowl. Gently fold in the whipped aquafaba. Pour the mixture into the crust.Bake the pie until the outer edges of the filling are set and the crust is lightly browned, 35 to 45 minutes. It will seem like the filling is not fully cooked, but it will set up as it cools. Let cool on a wire rack for 1 hour, then refrigerate overnight.TipsPeople with celiac disease or gluten-sensitivity should use oat flour that is labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
To prepare crust: Preheat oven to 350 degrees F.
Pulse pecans in a food processor until finely ground. Add oat flour and 1/4 teaspoon salt and pulse until combined. With the motor running, drizzle in 1/4 cup coconut oil and maple syrup; blend until the mixture looks like crumbly dough. Transfer to a 9-inch glass or ceramic deep-dish pie pan and press evenly into the bottom and almost all the way up the sides.
Bake the crust until set but not browned, 12 to 14 minutes.
Reduce oven temperature to 325 degrees F.
To prepare filling: Drain chickpeas, measuring 1/2 cup of the bean liquid (aquafaba) into a mixing bowl. (Save the chickpeas for another use.) Beat with an electric mixer on high speed until stiff peaks form, 3 to 5 minutes. Add sugar and continue beating on high until shiny and glossy, about 1 minute more.
Whisk pumpkin, coconut oil, cinnamon, ginger, cloves and salt in a large bowl. Gently fold in the whipped aquafaba. Pour the mixture into the crust.
Bake the pie until the outer edges of the filling are set and the crust is lightly browned, 35 to 45 minutes. It will seem like the filling is not fully cooked, but it will set up as it cools. Let cool on a wire rack for 1 hour, then refrigerate overnight.
Tips
People with celiac disease or gluten-sensitivity should use oat flour that is labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Originally appeared: EatingWell.com, November 2016
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Nutrition Facts(per serving)252Calories19gFat22gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
