Amazing Vegan Pumpkin Pie

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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.

1
Prep Time:
20 mins
Cook Time:
1 hrs 55 mins
Additional Time:
1 hrs 20 mins
Total Time:
3 hrs 35 mins
Servings:
24
Yield:
3 pies

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

Directions

  1. Preheat 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.

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 (per serving)

217 Calories
11g Fat
29g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 217
% Daily Value *
Total Fat 11g 14%
Saturated Fat 5g 25%
Sodium 169mg 7%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 6%
Total Sugars 15g
Protein 2g
Vitamin C 6mg 28%
Calcium 21mg 2%
Iron 2mg 9%
Potassium 259mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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