Comments on: Bryanna’s Vegan Pumpkin Pie

By: StaceyF

StaceyF — Fri, 23 Dec 2011 04:45:51 +0000

I used a 9″ whole wheat crust from Whole Foods which was filled to the brim! I followed the recipe except for subbing maple syrup (as suggested) for the sugar and adding BOTH the cloves and allspice. The pie had a strong flavor, but we liked it. And, I love that the recipe is so easy.

The only thing disappointment was the pie got a bit goopy on top. I assume that was due to covering it with plastic wrap and putting in the fridge before it was completely cool. It was VERY difficult to get my husband to wait a day to try it!

By: sule

sule — Thu, 22 Dec 2011 00:21:55 +0000

Do you use the frozen or fresh pie crust sold in the dairy dept? Isn’t it loaded with fat?

By: StaceyF

StaceyF — Tue, 20 Dec 2011 19:08:47 +0000

Thanks for the quick reply!

By: SusanV (admin)

SusanV (admin) — Tue, 20 Dec 2011 13:15:05 +0000

I used an 8- inch deep dish crust but you can also use a 9- inch regular crust.

By: StaceyF

StaceyF — Tue, 20 Dec 2011 05:08:21 +0000

Does this use a deep-dish or regular pie crust?

Thanks!

By: sara k

sara k — Sat, 03 Dec 2011 18:18:21 +0000

This is a delish pie! My 14 month old daughter is allergic to eggs but LOVES pumpkin (of all things!) so we wanted her to be able to enjoy pumpkin pie at Thanksgiving. I did use half and half–and upped some of the spices when I made a second one–and both times it set up beautifully with a couple hours in the fridge. Definitely a keeper! Thank you

By: Cheryl

Cheryl — Thu, 24 Nov 2011 13:08:36 +0000

This is the best pumpkin pie. I make this for every major holiday. You can’t even tell it’s vegan. I usually put a half a cup of maple syrup instead of the sugar, because my mother doesn’t eat sugar.

By: Jennifer in Simi

Jennifer in Simi — Wed, 01 Dec 2010 14:56:43 +0000

This is my favorite pie! I’ve made this pie many times in the past couple years-
it’s a family favorite! People are always amazed
it has no dairy and it’s so uniquely and deliciously
spicy. Thanks, Bryanna!

By: joehonda

joehonda — Sat, 27 Nov 2010 16:32:43 +0000

This is by far the best pumpkin pie I have ever had! I did make one change as I did not have ginger, so I put in 1-1/4 tsp pumpkin pie spice instead to replace the ginger, nutmeg, and allspice. I am keeping this recipe for future use.

Thanks for a wonderful pie!

By: Karen

Karen — Mon, 22 Nov 2010 20:29:24 +0000

Hi Bryanna,
I’ll be making this for Thanksgiving. I’ve been looking for an alternative to tofu in pie. Thanks so much. Peace, Karen