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Amazing Vegan Pumpkin Pie

"This is a amendment of my mother's from-scratch pumpkin pie recipe. I'm not vegan myself, however I made this variation for a few vegan friends and loved it a lot that I don't make the authentic recipe any extra."

Ingredients :

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

Instructions :

Prep : 20M	Cook : 24M	Ready in : 3H35M

Preheat oven to 350 degrees F (a hundred seventy five stages C).
Spray reduce facets of pumpkin with cooking spray. Place reduce-facet down on a rimmed baking sheet.
Bake within the preheated oven till smooth while pierced with a fork, about 1 hour. Let cool, about 20 minutes.
Increase oven temperature to 450 degrees F (230 tiers C).
Scoop cooked pumpkin right 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 within the preheated oven till edges are golden, about 10 minutes. Reduce oven temperature to 350 degrees (175 tiers C) and maintain baking till a toothpick inserted into the middle comes out easy, forty five to 50 minutes extra. Let cool completely on a wire rack, at the least 1 hour.

Notes :

Sometimes the cooked pumpkin is stringy; running it via a food processor or a blender will repair that.
Substituting Splenda® for sugar offers the filling a barely lighter, fluffier texture, not like the brick of pumpkin that lots of pumpkin pies come to be being.
For a non-vegan version, or in case you do not have coconut milk or applesauce, you may alternative 1 can of evaporated milk and three eggs respectively.

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