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Put a little twist on tradition with this Vegan Pumpkin Meringue Pie. It’s creamy, dreamy and gorgeous! It’s so easy to make & calls for simple ingredients, too.
Well, here I am again today – I made it just in time for the big day tomorrow. Yay! I just posted this delicious Mashed Potatoes & Gravy recipe yesterday, and now, I’m here to present to you, the grand finale to my Thanksgiving recipe collection. Enter – Vegan Pumpkin Meringue Pie. Doesn’t it look heavenly?
Pumpkin pie is a must on Thanksgiving, right? Of course, that’s a silly question! So why not kick it up a notch and go for this meringue version? I know it looks time-consuming & difficult, but I promise, it’s not hard to create and it’s out-of-this-world delicious!
This Vegan Pumpkin Meringue Pie will be gobbled up quickly, so you might want to make two – one for you and one for your guests 😉
I never thought I could enjoy meringue again as a vegan, but the vegan fairies have gifted us with a magical ingredient that creates the same fluffiness that egg whites do. It’s – wait for it…wait for it…chickpea brine!
In the vegan world, we know it as aquafaba. It sounds fancy and all, but it’s just that water we’ve dumped down the drain for years! Can you believe it? Now, I promise you will not taste bean flavor in your meringue. The sugar takes care of that, which is the same for the egg white version.
This vegan meringue topping is pillowy, fluffy, airy and just gorgeous to look at. I could seriously dive into a vat of this stuff, (total Willy Wonka-style) and never come back. Couldn’t you?
I’m not the smarty pants behind this incredible discovery, and I learned how to make this vegan meringue from an ever-growing Facebook group dedicated to aquafaba recipes only. It’s a place that is seriously somewhere over the rainbow. It’s crazy what can be created with bean water!
For the remaining ingredients, you’ll need vanilla extract, sugar & cream of tartar (or xanthan gum). Now the cream of tartar isn’t 100% necessary, it just helps the meringue hold its shape better.
That’s all you’ll need to create this fluffy goodness! I bet you have everything you need right now. You should take a peek…I’ll be right here when you get back.
Oh, let’s talk about those little-scorched edges – they came from this fabulous kitchen torch. It’s a handy little thing to have around the house. If you don’t have one of these gadgets, you can use the oven to lightly toast the meringue. You can also just leave it plain – it’s just as delicious and perfect without it.
If you aren’t feeling fancy, you can forgo the meringue all together, and stick with the traditional pumpkin pie. This recipe is simple, classic and requires little effort & few ingredients.
This delicious pumpkin pie makes a statement all on its own – it’s creamy, smooth, fall-spiced and pumpkin-y. Just how a pumpkin pie should be. Pair a slice with some vegan whipped cream, ice cream or go all out, and enjoy it with this Pumpkin Spice Latte. There’s no such thing as too much pumpkin, especially on a holiday, so go for it!
If you’ve never made your own pie crust, you might want to give it a try. It’s so much easier than it sounds. You’ll just need some flour, water, vegan butter, salt & sugar. It will come out of the oven perfectly flaky, buttery and golden-y.
No rolling pin – no problem, an empty wine bottle will do. I’m sure there will plenty of those floating around while waiting for guests to arrive 😉
If you aren’t into making the crust, you can pick up a pre-made vegan one from your local grocer. Don’t worry, your secret is safe with me.
To make life easier, you can make this scrumptious pie 1-2 days before the big day, and store in the fridge. When you’re ready to serve up this deliciousness, take it out of the fridge, and start making the meringue about 10-15 minutes before. Easy-peasy!
Ok, folks, this concludes the 2016 Thanksgiving portion on Vegan Huggs. Now it’s onto the Christmas & Hanukkah festivities. Stay tuned for more.
I hope you all have a wonderful, safe & peaceful holiday. Enjoy!
Vegan Pumpkin Meringue Pie
- 2 cups pumpkin puree (not pie filling)
- 1/2 cup coconut cream , use creamier part. *See note
- 3 tablespoons tapioca flour/starch (sub cornstarch or arrowroot powder)
- 1/4 cup light brown sugar
- 1/3 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon
- 1/2 teaspoon each of nutmeg & ginger **See note
- A pinch of ground cloves
- 1/2 teaspoon sea salt
- Liquid from a 15 oz can of chickpeas (unsalted)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon Cream of tartar (sub xanthan gum) *See note
- 3/4 cup fine sugar
- Add flour & salt to a large bowl, whisk to combine.
- Using a knife or pastry cutter, cut the butter into the flour to incorporate, but don't overwork it.
- Add the cold water & stir until just combined, but don't over mix. You should be able to form a ball of dough now.
- Spread out a piece of wax paper over your work space & place dough in the middle. Place another piece of wax paper on top. Gently roll the dough using a rolling pin or wine bottle. Roll it flat & into the shape of your pie pan, and a few inches bigger. It doesn't have to be a perfect shape. Don't worry about small cracks or imperfections, they can be fixed while forming into your pan.
- To transfer crust to your pan, gently peel back the top layer of wax paper off your crust. Place your pie pan face down and using the wax paper, gently flip over to place the crust into the pan. Gently peel back the wax paper.
- Using your hands, gently form the dough into the pan without stretching. Use a knife to cut off extra dough around the edges. Save it for any imperfections in the crust. Fill whole or cracks, as needed. Pinch the top edges to form a scalloped edge. (I used a tart pan which makes beautiful edges)
- Preheat oven to 350 degrees F
- Add all pie ingredients to a blender or food processor & blend until smooth. Scrape down sides as needed. Taste for seasoning & add more if needed.
- Pour mixture into the pie pan about 3/4 full. Place in the oven for 35-45 minutes, or until light golden brown. The filling will still be wobbly & you might see a few cracks (totally normal). Remove from oven & let completely cool on cooling rack before transferring to the fridge for 2-3 hours (loosely cover).
- Using an electric mixer or stand mixer, add chickpea brine, vanilla & cream of tartar (or xanthan gum). Start speed on low to gently incorporate. Gradually increase speed over the next few minutes, until you end up at med-high to high. The mixture will start to get foamy, then it will start to thicken up & turn white & form soft peaks. Once it starts to form stiff peaks, slowly add the sugar a few tablespoons at a time. Continue whipping until sugar is incorporated and the stiff peaks hold their shape. The process can take 10-12 mins. *See note
- Take the pie out of the fridge & spread meringue on top using a swirling motion. You can make the meringue high or low. Have fun with it.
- *Optional: Using a handheld torch, lightly move flame back and forth over the meringue to toast the top. Stay about 3 inches away from the surface. Toast as much or as little as you'd like. Alternatively, you can put it under the broiler for for 1-2 minutes. Watch carefully, because it can burn fast. Serve immediately. Enjoy!
If you are looking for more holiday-ish type desserts, you might be interested in these Pumpkin Muffins W/ Cinnamon Streusel. They are moist, fluffy & scrumptious! They are perfect for Thanksgiving morning.
If you make this Vegan Pumpkin Meringue Pie, I’d love to hear from you. Leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me, Just tag me @veganhuggs and hashtag #veganhuggs.