Amazing Vegan Pumpkin Pie

This vegan pumpkin pie made with fresh pumpkin, coconut milk, and warm autumn spices makes an amazing Thanksgiving dessert that everyone will love.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 15 mins
• Calories: 217 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 (14 ounce) can coconut milk
• cooking spray
• 1 (3 pound) pie pumpkin, halved and seeded
• 3 unbaked pie shells
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 1.5 cups white sugar
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon ground allspice
• 0.25 teaspoon ground cloves
• 1.5 cups unsweetened applesauce

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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

Step 3

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

Step 4

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

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.