Comments on: Vegan Pumpkin Pie https://foodwithfeeling.com/vegan-pumpkin-pie/ Simple & Healthy Vegetarian Recipes – Food with Feeling Sat, 23 Nov 2024 20:06:07 +0000 hourly 1 https://wordpress.org/?v=6.7.1 By: Amber https://foodwithfeeling.com/vegan-pumpkin-pie/comment-page-7/#comment-175151 Thu, 23 Nov 2023 03:19:11 +0000 https://foodwithfeeling.com/?p=7232#comment-175151 5 stars
I’ve made this pie 3 years in a row, I use fresh baked pumpkin and I’ve converted people that don’t like pumpkin pie. I also use canned full fat coconut milk. Thank you

]]> By: Julie-Ann Johnson https://foodwithfeeling.com/vegan-pumpkin-pie/comment-page-7/#comment-174006 Mon, 09 Oct 2023 00:30:00 +0000 https://foodwithfeeling.com/?p=7232#comment-174006 5 stars
Great recipe! I wanted something that didn’t need coconut milk and this was fantastic. Tastes delicious and the texture was on point. I ended up needing an extra 10 minutes in the oven.

Yum

]]> By: srimayyia https://foodwithfeeling.com/vegan-pumpkin-pie/comment-page-7/#comment-170504 Mon, 13 Mar 2023 11:22:07 +0000 https://foodwithfeeling.com/?p=7232#comment-170504 In fact, I tried this using full-fat coconut milk, and it was fantastic! I simply maintained the same ratios. Sri Mayyia is one of the best Caterers in Bangalore offers Innovative catering, fusion food, premium and Luxury Catering Services for Wedding, Small Parties, Griha Pravesh and Corporate parties in Bangalore. We are considered as one of top Veg Caterers in Bangalore. For more info visit our official website https://www.srimayyiacaterers.co.in/ or contact us @ +91-9845038235

]]> By: Jocelyn https://foodwithfeeling.com/vegan-pumpkin-pie/comment-page-7/#comment-170223 Wed, 07 Dec 2022 02:48:55 +0000 https://foodwithfeeling.com/?p=7232#comment-170223 5 stars
Absolutely delicious! I swirled the pumpkin pie mixture into a batch of vegan brownie batter and baked it off. The texture and flavor were wonderful! I’m now looking forward to making this again as a classic pumpkin pie. 

]]> By: Sophia https://foodwithfeeling.com/vegan-pumpkin-pie/comment-page-6/#comment-170188 Sat, 19 Nov 2022 02:01:39 +0000 https://foodwithfeeling.com/?p=7232#comment-170188 Hi this looks amazing! I would love to bake this in a homemade vegan graham cracker crust. Do you know if the graham cracker crust should be baked or not before adding the filling?

]]> By: Maria https://foodwithfeeling.com/vegan-pumpkin-pie/comment-page-6/#comment-170124 Mon, 31 Oct 2022 11:02:38 +0000 https://foodwithfeeling.com/?p=7232#comment-170124 5 stars
This is the best pumpkin pie I have had!
I omitted the brown sugar and substituted the maple syrup with 1/4+1/8 c. date syrup. 
I also made my own pumpkin spice with 1 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. cloves and 1/8 tsp. nutmeg. 

In a convection oven at 175° C the pie only needed to be baked for 45 min. 

And it turned out amazing!

]]> By: Terry Butler https://foodwithfeeling.com/vegan-pumpkin-pie/comment-page-6/#comment-168286 Wed, 12 Jan 2022 20:11:01 +0000 https://foodwithfeeling.com/?p=7232#comment-168286 This pie is delicious! The texture is perfect, and it cuts beautifully. A winner!

Used blender. Easy to put together. Easy cleanup.

Used pecan pie crust (bought). Wonderful combo.

]]> By: Brita https://foodwithfeeling.com/vegan-pumpkin-pie/comment-page-6/#comment-168093 Tue, 07 Dec 2021 22:00:34 +0000 https://foodwithfeeling.com/?p=7232#comment-168093 In reply to Dianne.

Unfortunately no, 1 can of pumpkin puree is about 1.5 cups and the recipe calls for 2.5 so nearly 2 cans

]]> By: Anna of Stuffedveggies https://foodwithfeeling.com/vegan-pumpkin-pie/comment-page-6/#comment-168084 Sun, 05 Dec 2021 02:58:17 +0000 https://foodwithfeeling.com/?p=7232#comment-168084 5 stars
Thank you! My 13 year old daughter made this today (in a store-bought Graham Crust) and it is positively the best pumpkin pie I have ever eaten! Thanks so much!

]]> By: Dianne https://foodwithfeeling.com/vegan-pumpkin-pie/comment-page-6/#comment-168080 Sat, 04 Dec 2021 16:02:08 +0000 https://foodwithfeeling.com/?p=7232#comment-168080 Would one can of pumpkin purée be enough for this recipe?

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