You Won't Believe it's Vegan Pumpkin Pie

Hello Gena

Your pumpkin pie recipe is delicious. I made it last night and my non vegan family loved it. I used 2 large sweet potatoes instead of pumpkin and 2 tablespoons of vegan butter. I left out the molasses and nutmeg because I don’t like the taste of either. Everything else I stayed strictly to the recipe. My two kids who normally won’t touch my sweet potato pie during the holidays ate it all! My husband asked that I use your recipe for the holidays. Thank you for a wonder delicious recipe.

This pie is seriously tasty. I make a non-vegan caramel pumpkin pie, and I really wanted to do a vegan caramel pumpkin pie that still had the rich feel of the non-vegan one. This is it. I used coconut cream to make the caramel, used that instead of sugar, and otherwise followed the instructions. This pie tastes rich, and has a full and deep flavor. My only issue is that unless you have a very good quality food processor, I think the nuts will be a bit grainy. I have a little 4 cup thing and it wasn't as smooth as what's pictured here. I think I'll try my immersion blender next time, usually gets a finer grind.

I made this pie last night and loved it! (I’ve already shared the recipe with 3 people) I adore pumpkin pie but dairy is unfortunately no longer my friend and I have to be careful with plant based substitutions because my husband has a legume allergy. This was delicious and had a really creamy/custard-y texture. I made a small substitution of cornstarch for the tapioca starch and light brown sugar. I used the crust recipe listed but instead of using all coconut oil I swapped half of it for Miyoko vegan butter. The only thing I’d do differently is pre bake the pie crust but that’s just a personal preference. This was equally yummy with coffee for breakfast. Some folks mentioned it having a fudge like texture so I was prepared for that, but mine pretty much stayed creamy. This is a keeper for sure! Thank you!

Hi Gena, could I use almonds instead of cashews? Make the pie fo rmy dear friend, but she doesn't tolerate cashews. Thank you, Tatyana

Eeeee Pumpkin Pie!

Quartered the filling and made two mini tarts for a couple of dairy insensitive guests this thanksgiving. Used roasted butternut squash instead of pumpkin. The verdict? Amazing! The recipe worked like a charm and tasted absolutely divine. The filling was delicious both raw and cooked -- will definitely be using this again, even for non-vegan occasions.

For Easter Dinner today I decided to try this cashew based recipe instead of the tofu based one I've used in the past. My daughter is also allergic to gluten, so I make a pie crust subbing the flour for Bob's Red Mill All Purpose Gluten Free Flour, and instead of rolling it out I just press and roll it out right inside the pie crust pan. (I have a mini roller that's perfect for rolling out dough right inside the pie plate pan.) I poke it with a fork in several spots and then bake at 350 for ~14 minutes. Then I put the pumpkin pie filling in and bake. It turned out beautifully! The taste was much more pumpkin like than the tofu based recipe, and my family gobbled it up. For the topping, I make the whipped cream using canned coconut milk that's been in the fridge for at least 24 hours. Just whip it up with 2-3 tbsps of sugar. Make sure the pie is cool before putting the coconut whipped cream on top. This pumpkin pie recipe is a winner! I'll be making it for all future holiday dinners, scrumptious!!!

YUK

This is my first effort to making a vegan apple pie, however I had trouble acquiring some ingredients and was wondering if I could substitute the following? -(considering I'm eager to bake tonight, haha.) If worst come to worst, I can run to a specialty store tomorrow since everything is already closed, however I thought I would still ask!

-Tapioca starch with corn starch
-Molasses with Agave Nectar

Can this be made using a raw vegan crust using dates and nuts and without baking the filling ??

Didn't read the comments on the density of the pie - was surprised at how it was almost like a nut butter texture in my mouth (but it sets like a standard pumpkin pie). But the sweetness and spices were perfect.

Would Arrowroot or Cornstarch work in place of the Tapioca Starch?

Yum! This punpkin pie is extraordinary and so tempting for someone with a sweet tooth like me. Usually I grab my dessert recipes from here:
http://celebritychef.tv/2013/09/25/hedy-goldsmith-the-doyenne-of-dessert/

I was wondering, if you use real pumpkin, does it need to be cooked prior to pureeing it or not? Thanks!

This was my first attempt at a vegan pumpkin pie. I followed the instructions to a T and it is quite delicious. Flavr is spot on. It is Very pumpkiny and quite thick, my fork can almost stand up in this pie. I might experiment with adding a touch of almond milk mixed into the tapioca, perhaps to achieve a somewhat more custardy like set.

I made this pie for thanksgiving and it truly was delicious, It was actually one of the BEST pumpkin pies I've ever eaten. Its not like a custard-y pumpkin pie but really heavy on the pumpkin due to the lack of egg and milk...FABULOUS! I used standard pumpkin pie puree and cooked it as per instructions for the genius pumpkin pie recipe on this website. I really cooked it a while to get out as much moisture as possible, then measured out the 2 1/2 cups in the recipe. I had to puree the mix for a long time-- longer than I've ever run my food processor before! At the end it was beautifully smooth and thick. I baked it the morning of Thanksgiving and though it was cool by meal time but it really was best cold after a night in the fridge.

This tasted lovely but the bottom crust was sadly undercooked, even after 50+ minutes. (The crust top edge was a pretty light brown at that point.) I suspect the problem lay in my using a glazed earthenware pie pan -- a rookie error on my part, to be sure. Next time I'll use Pyrex or metal, and not worry about its appearance! ;o)

Mmmm cashews... I'll have to try that. I just made a dairy-free pumpkin pie today by evaporating unsweetened coconut milk. the pie turned out beautifully! but i'm sure the cashews add some yummy flavor..

I doubled the recipe and just pulled the pies out of the oven. They look gorgeous and I know they will set up perfectly. After tasting the filling, I knew it was going to be a huge hit. I don't think I've ever tasted a more delicious pumpkin pie filling, and I loved that it didn't have raw eggs in it and that I didn't have to cook a custard (one of my least favorite kitchen tasks). Even for non-vegans, I would recommend this recipe simply for the ease of it!

I used my Vitamix to blend, and I did have to thin it a tad with some almond milk, but i used maybe 3 tablespoons at most. Also, I used Trader Joe's organic filling, which was very low moisture. I think if people are having trouble getting this to set, it's because their pumpkin had a lot of water in it. If your pumpkin seems wet, drain it for a little while through some paper towels set in a fine mesh strainer (similar to how you'd drain yogurt) for a little while to get rid of some of the water.

Also, I wasn't originally going to use the blackstrap molasses in it, because I thought it might overpower. Turns out I had a whole jar of the stuff in my pantry, so I decided to just use it and see what happened. There was no problem at all with the flavor. In fact, it added the perfect depth. Also, I used light brown sugar as the sweetener since that what I had on hand.

Used the Perfect Vegan Pie Crust recipe for this as well, and I've never had an easier time of rolling dough. All in all, a perfect recipe combo, and what will probably be my go-to recipe for years to come!

I couldn't find black strap molasses. Can I substitue with "Robust"?