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
Ingredients
- 1(3 pound) pie pumpkin, halved and seeded
- cooking spray
- 1½ cups white sugar
- 1½ cups unsweetened applesauce
- 1(14 ounce) can coconut milk
- 1½ teaspoons ground cinnamon
- 1teaspoon ground ginger
- ½teaspoon ground allspice
- ½teaspoon ground nutmeg
- ½teaspoon salt
- ¼teaspoon ground cloves
- 3unbaked pie shells
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).Step 2
Spray cut sides of pumpkin with cooking spray. Place cut-side down on a rimmed baking sheet.Step 3
Bake in the preheated oven until tender when pierced with a fork, about 1 hour. Let cool, about 20 minutes.Step 4
Increase oven temperature to 450 degrees F (230 degrees C).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.Step 6
Divide pumpkin mixture among pie shells.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.