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.


Recipe Summary

20 mins
1 hr 55 mins
1 hr 20 mins
3 hrs 35 mins
3 pies


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Sometimes the cooked pumpkin is stringy; running it through a food processor or a blender will fix that.

Substituting Splenda(R) 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.

Nutrition Facts

217 calories; protein 2.3g 5% DV; carbohydrates 28.9g 9% DV; fat 11.1g 17% DV; cholesterol 0mg; sodium 168.5mg 7% DV. Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0