Ingredients
24
24 servings
- •1 (3 pound) pie pumpkin, halved and seeded
- •cooking spray
- •1.5 cups white sugar
- •1.5 cups unsweetened applesauce
- •1 (14 ounce) can coconut milk
- •1.5 teaspoons ground cinnamon
- •1 teaspoon ground ginger
- •0.5 teaspoon ground allspice
- •0.5 teaspoon ground nutmeg
- •0.5 teaspoon salt
- •0.25 teaspoon ground cloves
- •3 unbaked pie shells
Instructions
- Preheat the 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.
Nutritional Facts
Per 24 servings
- Calories: 217
- Carbohydrate: 29g
- Fat: 11g
- Fiber: 2g
- Protein: 2g
- Sugar: 15g
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