Non-Tofu Pumpkin Pie

[batten707]

Great Pie! I loved it.

 The crust is a little hard to roll...I ended up sort of "smashing" it into the pie plate. But, that worked great.

[NYCVeggie]

Thanks for the recipe, tried it for thanksgiving, and everyone LOVED it.

I used a store-bought crust.  It seemed like the pie was not firm enough, but the next day it was just perfect, so make it a day or two in advance.

[KT22A]

this was good! it's great to have a non-tofu recipe because I don't have a food processor and you can always see little white bits of tofu when I try to mix in the blender...

I used regular granulated sugar and a homemade crust. I tried pre-baking the crust without any filling for five minutes and that was a bad idea - the margarine melted and it changed shape. (I guess it was an experiment.) then I added the filling and baked it according to the directions and it was great! I tried wrapping the edges of the crust in tinfoil to keep them from browning, but I couldn't get it to stay. if anyone has advice about pie crust, I could use it, but this filling recipe worked great.

[stars]

I was a little dissapointed with this one, it didn't have the richness I was hoping for, the body of it just wasn't quite right...but everyone loved it anyway and it was gone very quickly!

[sheepguy42]

I made this as a last-minute replacement for the pumpkin pie cheesecake that I forgot needed 8+ hours in the fridge. It was fantastic! The crust was hard to roll, and there didn't seem to be enough for a nice edging, but it was possibly the closest to non-vegan pumpkin pie I've ever had. And it tasted fantastic! I have yet to find a tofu-based pumpkin pie I really like, so it's nice to see someone break the vegan modification mold. Plus I used up my tofu on the aforementioned cheesecake 

[lucretiak]

Made this for thanksgiving. Really easy to make, ended up using a premade shell as well. It was really good, although the taste was distinct from traditional pumpkin pies with all the crap in them. This was a bit less sweet, and more of an actual pumpkin taste.

[deviant]

My partner makes this and it's fabulous. It even got him a baking job at an independent health food store.
Alterations -
- Used fresh pumpkin, just boiled and mashed it
- Used slightly less than 1 cup soy milk (it gets too runny otherwise)
- To the batter, added 1 tsp of cornstarch
Baking time at 350 is usually 55 minutes to an hour.

[bevylvaj]

  me and my husband loved this pie! Best one ever tried! I loved so much we made 3 pies 2night for Thanksgiving and I uploaded pics! Enjoyed a lot thanks! 

[soyduck]

I made this today for Thanksgiving and it turned out *fantastic*!  But I did change a few things - as one reviewer suggested, I added a little cornstarch.  I added it to the measurement of soy milk.  I also used granulated sugar because I couldn't get beet sugar at my local grocery.  And I actually didn't end up putting any oil in either.  It looked moist enough as it was.  And sadly I cannot do crust so I just used a store bought one.  I can't wait to see my family's reaction to this vegan pumpkin pie.  Thank you!   

[aigroc]

I didn't do the beet suger, just florida crsytals, and added 3 tbs arrowroot powder

[pINKpickles35]

I used a store bought crust and sucanat. when baking it browned a lot..it almost looked like a chocolate pie? the texture wasn't quite right but the flavor was okay.

[amymylove]

  this turned out very good i will be making it again and again and again!

[humboldt_honey]

I was a little dissapointed with this one, it didn't have the richness I was hoping for, the body of it just wasn't quite right...but everyone loved it anyway and it was gone very quickly!

Using coconut milk instead of soy/rice/nut milk would add richness.  Or make cashew cream as a milk substitute (blend 4 parts cashews: up to 2 parts water (depending on how thick you want it): 1 part agave nectar).

[qwarktastic]

I am fairly critical of vegan desserts (and food in general).  With that said, this is one of the best vegan or non-vegan pumpkin pies I've had.  Now, I did modify the recipe as per some user comments and the whole family loved it.  Modifications: CHANGED TO 3/4 cup vanilla soy milk, CHANGED TO 3/4 granulated sugar, CHANGED TO 2 tablespoons vegetable oil, ADDED 3/4 teaspoon cornstarch.  I just put everything in a food processor and let it fly.  I did not use the crust given in this recipe (instead a simple vegan shortening one) so I cannot speak for that.  However, you shouldn't be making this pie for the crust, the filling is that good!