Reviewed: Jan. 1, 2011

Delicious! I didn't have oats, so I used all w.w. pastry flour. The middle was a bit too gooey for my taste. The outer inch was the perfect consistency. Next time I think I'll cook it at 350, and cook it until there's about a quarter-size underdone center, like I do for regular pies. I also subbed 1 tsp. ground ginger for fresh. I prefer the BH&G pumpkin pie spices - 1 tsp. cinnamon, 1/2 tsp. ginger, and 1/4 tsp. nutmeg. Very glad to have a tofu-free vegan recipe. Thanks for sharing!

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Reviewer:

Kris

Cooking Level: Intermediate

Reviewed: Nov. 28, 2010

We have experimented with egg-free pumpkin pie recipes for years -- this is the best one yet! Substituted rice milk for soy, changed the spices to match the recipe from the festal pumpkin pie can that we used to make. Thought it could be a little sweeter, so may add 1/4 c. brown sugar to the filling next time. Served it to a non-vegan family and it was well received!

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Reviewer:

JOEBERHARDT

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Reviewed: Nov. 13, 2010

Really liked this. Not too sweet but can be sweetened to individual taste with more syrup. Loved the crust! I used butternut squash instead of pumpkin, less powdered ginger and corn starch instead of arrowroot. Yummy

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Reviewer:

dirtdigger

Reviewed: Jun. 21, 2010

I wanted to try this recipe mainly because the crust sounded really good to me. And in fact it was amazing (even though I had to replace the pecans with pine-nuts as that was all I had). I couldn't stop eating it. However I found the filling to be a little - I never thought I'd say this - too pumpkiny. The texture was really just like mashed pumpkin. But maybe that's because I used fresh pumpkin and didn't blend it well enough. I also only used half the amount of maple syrup and even though I thought the result was sweet enough, that surely also contributed to the overly-pumpkin flavour. So I may try again without these changes.

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Reviewer:

RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

Reviewed: Nov. 30, 2009

Easy, light tasting, not too sweet, healthy, fast. I've made this twice now and have decided that it's my 'go to' pumpkin pie recipe from now on. No reason to make any other.

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Reviewer:

mighty moose

Cooking Level: Expert

Home Town: Whitehorse, Yukon, Canada

Reviewed: Nov. 19, 2009

Thank you, a wonderful and easy recipe. My vegan family loved it and I will make another pie in a few days.

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Reviewer:

Gabriella

Reviewed: Oct. 13, 2009

This smells great, and tastes good too. The filling is perfect, and I love the pecans and maple syrup in the crust but felt the crust was missing a little something... bit blah. However my husband thought it was perfect. Only change I made was I used ground ginger instead of fresh and changed the amount to compensate for the sub. Perfect for my lactose intolerant kid, thank you.

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Reviewer:

MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Apr. 12, 2009

This was a great pumpkin pie for vegans and non-vegans alike. I only added half the fresh ginger based on the reviews but I should have added it all. Maybe those who thought it was too much were using ground ginger instead of fresh. Other than the ginger I followed the directions exactly and had no problems with it setting.

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Reviewer:

JMINER

Reviewed: Dec. 10, 2008

I thought the pie was really firm and the crust is EXCELLENT!!! I thought the ginger was a little bit much. I am going to make it again with less ginger next time.

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Reviewer:

Andria

Reviewed: Oct. 12, 2008

I just want to say THANK YOU for this recipe!!!!!!!!!! This is my first vegan thanksgiving and my mother-in-law asked me to make pumpkin pie. I was a little worried as I am the ONLY meatless eater in a huge family..This pie was a HIT and was so easy to make. I will make this every year and share it with as many people as I can, especially those who think pumpkin pie has to have cream in it!!

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