NYT Cooking: The secret to this rich, creamy pumpkin pie is aquafaba, or the liq…

NYT Cooking: The secret to this rich, creamy pumpkin pie is aquafaba, or the liq…



NYT Cooking: The secret to this rich, creamy pumpkin pie is aquafaba, or the liq…

NYT Cooking: 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, pou…

NYT Cooking: The secret to this rich, creamy pumpkin pie is aquafaba, or the liq...

NYT Cooking: 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, pou…

NYT Cooking: The secret to this rich, creamy pumpkin pie is aquafaba, or the liq… NYT Cooking: 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, pou…

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