This pumpkin pie made with North Coast Apple Sauce instead of eggs will still give you that custard-like consistency we all love, while omitting some of the fat and calories we don’t. You can use full fat coconut milk instead of the whipping cream for a vegan option.
1 15-ounce can of pureed pumpkin
1 cup heavy whipping cream
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup apple sauce
3 tablespoons corn starch
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1 9 or 10-inch pie crust
Preheat the oven to 350* F. Add all of the ingredients (minus the pie crust) to a large bowl. Using an electric hand mixer, beat the ingredients until a smooth batter is formed. Pour the pumpkin pie batter into the pie crust and bake for 1 hour.
Once the pie has finished baking, turn off the oven and open the oven door. Do not remove the pie yet as the change in temperature will lead to the pie cracking. Let the pie cool on the rack with the door open for 30 minutes.
Chill in the refrigerator for 6 hours prior to serving.