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.

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.

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!