• Deb

    This is the best pumpkin pie I’ve ever tasted! I’m not a big fan of pumpkin pie, but this was amazing. I loved the consistency and the spice balance was perfect. I made the crust using your recipe. It was simple and delicious and made the pie even better.

  • La Donna

    I tried this recipe for Thanksgiving and it was a winner. It tastes like the pumpkin pie I remember and love. I’ll be using the recipe from now on. Thank you so much for sharing it.

  • Ginger

    I made this pie for Thanksgiving this year. I didn’t make the topping, but I put pecans on the crust before adding the filling. It was good, but the filling was too stiff, dry, or dense. I’m not sure of the best way to describe it. I’m not sure what to do to tweek it so it is a better consistency.

  • http://veganchickie.com Nikki

    Oh wow, this looks amazing! I’m so glad I found your blog.. everything looks incredible.. I’m going to add you to my blogroll and reader so that I can keep up to date. I’ve never had pumpkin pie before (I’m an Australian living in New Zealand and neither of those countries have a pumpkin pie tradition the way you do in the States) but I’m going to give this recipe a try..

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Thanks Nikki, I’m adding you to my links I love! ; )

  • http://www.HealthyVeganRecipes.net Heather

    Hi Josh, thanks this looks great. I think I’ll use unrefined cane sugar, coconut oil, and rice milk as replacements and see how it works. Looks beautiful. Thanks!

  • Monica

    I made this vegan pumpkin pie the other night for a halloween party…a couple comments. First off, I was pretty impressed with the crust. I always make a vegan crust that I put together myself and this one was even better! It was very crumbly at first and i thought it would never meld together, but i was pleasantly surprised! What a perfect crust it turned out to be!
    As for the pie filling… a delicious idea using the almond and soy milk mixture! After I prepared the complete filling, I could NOT stop eating it! lol! however, I do find that it was way too dense. I added more pureed pumpkin, and even a little juice (orange or apple i suggest). As well, I think 1 hour cooking time is way too much. I have a convection oven and even after cutting the baking time 20 minutes short, I still thing it was a little overcooked. I would change it to 30 minutes MAX at 320 degrees. However, it was still quite a hit so I will definitely make it again! very excited to find great vegan recipes! thanks!