Amazing Vegan Pumpkin Pie Food

AMAZING VEGAN PUMPKIN PIE

Amazing Vegan Pumpkin Pie image

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

Ingredients

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

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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