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

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• 1 ½ cups white sugar
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• 1 (14 ounce) can coconut milk
• 1 ½ cups unsweetened applesauce
• cooking spray
• 1 (3 pound) pie pumpkin, halved and seeded
• 3 unbaked pie shells

Recipe Instructions

Step 1

Preheat 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.