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| 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."
Ingredients :
- 1 (3 pound) pie pumpkin, halved and seeded
- cooking spray
- 1 1/2 cups white sugar
- 1 1/2 cups unsweetened applesauce
- 1 (14 ounce) can coconut milk
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 3 unbaked pie shells
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 3H35M |
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- 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.
Notes :
- Sometimes the cooked pumpkin is stringy; running it through a food processor or a blender will fix that.
- Substituting Splenda® for sugar gives the filling a slightly lighter, fluffier texture, unlike the brick of pumpkin that a lot of pumpkin pies end up being.
- For a non-vegan version, or if you don't have coconut milk or applesauce, you can substitute 1 can of evaporated milk and 3 eggs respectively.
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