Reviewed: Feb. 18, 2012

I used regular milk for both crust and filling. This was a delicious spicy surprise. My husband and I are not big fans of pumpkin pie, but I had to use up some pumpkin puree (from a fresh pumpkin btw). We both enjoyed and will be using this recipe again for leftover pumpkin! Thank you!

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Reviewer:

Caramela

Cooking Level: Intermediate

Living In: Palo Alto, California, USA

Reviewed: Feb. 4, 2012

i made this twice both times with fresh pumpkin that i steamed then mushed up with a fork and just a half cup of sugar. the second time i added an extra cup of pumpkin, lessen the oil and took out an egg and it was still awesome

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Reviewer:

jaQ

Reviewed: Dec. 26, 2011

I'm in HEAVEN. Dairy-free? No need to substitute tofu to compensate? The crust turned out perfectly even with my clumsy hands, and the filling was so easy to make! I made this for Thanksgiving and Christmas this year, and it'll be a staple for many years to come. Thank you so much! Easy... as... pie!

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Reviewer:

Natalie

Reviewed: Dec. 25, 2011

I love this recipe! We made our crust with graham cracker crumbs and it was the best pumpkin pie we ever had.

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Reviewer:

gypsy54

Reviewed: Nov. 26, 2011

This pie is amazing! I chose this recipe because it is dairy free and because of the easy-sounding pie crust. I was a little worried because it just seemed too easy, but happily I was wrong. It turned out excellent, no one could tell it was any different than a traditional pumpkin pie, and it was the first thing to go at our Thanksgiving dinner. This is my new go-to recipe!

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Reviewer:

rainekitty

Cooking Level: Beginning

Living In: Mount Airy, Maryland, USA

Reviewed: Nov. 25, 2011

Ohhhhh SOOO good! Everyone loved it. I have found some different pumpkin pie recipes that are good, but not a traditional pumpkin pie. This pie tastes just like a delicious traditional pumpkin pie. I used my gluten free crust recipe so I am just reviewing the filling. I used almond milk because that's what I had and I cut the ginger to 1/4 tsp because my husband doesn't like alot of ginger. Thank you SOOO much for posting. My search is over...LOVE IT!

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Reviewer:

Sara I

Reviewed: Nov. 24, 2011

Very easy to make and I didn't change a thing! I only told the person that was lactose intolerant that this was lactose-free. Everyone loved it, especially the crust. Very flavorful. The only difference I could tell between this and the "traditional" pumpkin pie was that this was just slightly less firm. No one else noticed this, so I don't consider it a big deal. This one is a keeper--thanks for sharing!!

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Reviewer:

jen

Reviewed: Nov. 23, 2011

Very good recipe! It also took twice as long to bake then stated but turned out delicious! I substitued Almond milk for rice milk and truvia for white sugar. Will use this recipe again!

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Reviewer:

Kristy

Reviewed: Nov. 22, 2011

Very yummy. I had to bake it twice as long as called for, but otherwise everything was perfect. I thought it was much more flavorful after it had sat in the fridge for 24 hours. We will be making this again!

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Reviewer:

Regina

Reviewed: Nov. 12, 2011

Tried the whole thing last night - Delicious!!! I normally make my own crust, roll it out the whole thing, this one was so much easier and tasted great! Everyone loved it! Need to try to make it gluten free one of these times.

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