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.
- Serves: 3 persons
- 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
Step 1Preheat oven to 350 degrees F (175 degrees C).
Step 2Spray cut sides of pumpkin with cooking spray. Place cut-side down on a rimmed baking sheet.
Step 3Bake in the preheated oven until tender when pierced with a fork, about 1 hour. Let cool, about 20 minutes.
Step 4Increase oven temperature to 450 degrees F (230 degrees C).
Step 5Scoop 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 6Divide pumpkin mixture among pie shells.
Step 7Bake 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.