Amazing Vegan Pumpkin Pie Food
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.
Provided by autumn
Categories Fruits and Vegetables Vegetables Squash
Time 3h35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray cut sides of pumpkin with cooking spray. Place cut-side down on a rimmed baking sheet.
- Bake in the preheated oven until tender when pierced with a fork, about 1 hour. Let cool, about 20 minutes.
- Increase oven temperature to 450 degrees F (230 degrees C).
- 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.
- Divide pumpkin mixture among pie shells.
- 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.
Nutrition Facts : Calories 217.2 calories, Carbohydrate 28.9 g, Fat 11.1 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 168.5 mg, Sugar 14.9 g
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- For the filling, first add the syrup and walnuts only to a high powered blender. I used my Vitamix. If you don't have one, I don't think a regular blender will be powerful enough, so I would suggest using your food processor. Blend until fairly smooth. Scrape down the sides and add the cornstarch, cinnamon, pumpkin pie spice and salt, pumpkin and sweet potato. Blend until completely smooth. It should be like a pudding consistency.
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