Amazing Vegan Pumpkin Pie

Amazing Vegan Pumpkin Pie

This is a modification of my mother's from-scratch pumpkin pie recipe. I'm not vegan myself, but I made this variant for some vegan friends and loved it so much that I don't make the original recipe any more.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 3 persons



  1. Step 1

    Preheat oven to 350 degrees F (175 degrees C).
  2. Step 2

    Spray cut sides of pumpkin with cooking spray. Place cut-side down on a rimmed baking sheet.
  3. Step 3

    Bake in the preheated oven until tender when pierced with a fork, about 1 hour. Let cool, about 20 minutes.
  4. Step 4

    Increase oven temperature to 450 degrees F (230 degrees C).
  5. Step 5

    Scoop cooked pumpkin into a bowl. Add sugar, applesauce, coconut milk, cinnamon, ginger, allspice, nutmeg, salt, and ground cloves; beat with an electric mixer until smooth.
  6. Step 6

    Divide pumpkin mixture among pie shells.
  7. Step 7

    Bake in the preheated oven until edges are golden, about 10 minutes. Reduce oven temperature to 350 degrees (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 45 to 50 minutes more. Let cool completely on a wire rack, at least 1 hour.