This recipe was awesome! Thank you 'BakesCakes' for the inspiration. We are trying to omit as much dairy as possible and I needed to use up some pumpkin that I froze last Fall. I made my own crust, but I am excited to try this version. Working with pre-frozen pumpkin, I thought I'd need to make up for the extra water so I decreased the milk to only 1 cup. For the rest of the filling, based on comments that it came out a little less "set" than the traditional recipe, I omitted the oil. I also halved the cinnamon per reviewer comments. And the kicker...I added a heaping tablespoon of cashew cream (raw, soaked, rinsed, the purreed with water) hoping it would give the recipe the 'fat' that was missing from the diary. It baked at 425 for 20 mins, then 350 for 1 hour. The result? A perfectly set, firm pumpkin pie. It is absolutely unnoticeable that it is any different from traditional pumpkin pie. Thanks again 'BakesCakes.'
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This recipe was awesome! Thank you 'BakesCakes' for the inspiration. We are trying to omit...