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This didn't work out for me at all. I omitted the cloves but everything else remained the same. The end result was rubbery and just kind of gross. I'm convinced it must have been something I did wrong. My second failed pumpkin pie.
This was wonderful! Made exactly as written, would not change a thing. I like the fact that this does not use a crust to keep lower on calories. Thanks for sharing, will make this often!
Superb! I had my doubts about an egg-less, milk-less pumpkin pie, but no more! This recipe will replace all others -- it was so good. Even my DH (who had no idea it was vegan) said this was the best pumpkin pie I ever made. I increased the sugar to 3/4 cup. And I used 1 tbsp pumpkin pie spice. I cooked it the full 60 minutes, I think actually about 10 extra minutes because it seemed runny and the knife wasn't clean. But then I took it out and let it cool a little. Seemed to solidify and the texture is great -- kind of creamy. I'm going to delete all the other pumpkin pie recipes from my saved recipes...
The spice measurements are quite off here, in my opinion, but this is an EXCELLENT dairy-free, egg-free pumpkin pie recipe. I used a refrigerated pie crust and decreased the spices significantly. (I also think you could substitute a teaspoon or two of pumpkin pie spice.) I will increase the sugar slightly when I make this pie for Thanksgiving, to perhaps 3/4 cup.
Wow! This is fantastic. I certainly didn't miss the dairy or eggs. The cornstarch really gave it the right consistency. Non-veg*an relatives were impressed too. The only changes I made were to add a teaspoon of vanilla and omit the salt (accidentally). I did not use a crust. Next time I might cut down on the spices just a tad so that I can enjoy the pumpkin flavor more. But I will definitely make this again, and I might not even wait until next Thanksgiving.