Add oat flour and 1/4 teaspoon salt and pulse until combined.
Bake the crust until set but not browned, 12 to 14 minutes.
(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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
