Amazing Vegan Pumpkin Pie
Description
This vegan pumpkin pie made with fresh pumpkin, coconut milk, and warm autumn spices makes an amazing Thanksgiving dessert that everyone will love.
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
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1/2 teaspoon salt
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1/4 teaspoon ground cloves
•
3 unbaked pie shells
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Spray cut sides of pumpkin with cooking spray. Place cut-side down on a rimmed baking sheet.
3
Bake in the preheated oven until tender when pierced with a fork, about 1 hour. Let cool, about 20 minutes.
4
Increase oven temperature to 450 degrees F (230 degrees C).
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.
6
Divide pumpkin mixture among pie shells.
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.