This is a superior recipe. I've tried many vegan pumpkin pies, and this tops them all. The nut crust, a pure pumpkin tofu-less filling work together perfectly. This recipe is definitely flexible as I made changes to it based on my pantry. I used almonds in place of pecans, a few graham crackers in place of the flour, some muesli in place of the oatmeal, almond milk in place of the soymilk and cornstarch in place of the arrowroot. I may try coconut oil for the crust next time, which I think will be a great complement. Overall, the pie was excellent: crust was nutty and hearty, filling was creamy, thick, pumpkin-y, a touch of maple and warming spices.. Everyone loved it and raves all around! I thought the spice combination as written in the recipe worked well. Note to other reviewers who thought there was too much ginger, try using the pre-combined pumpkin pie spice instead of adding the individual spices to get a more traditional flavor.
Was this review helpful?
0 users found this review helpful
This is a superior recipe. I've tried many vegan pumpkin pies, and this tops them all. The...