Comments on: Classic Vegan Pumpkin Pie Recipe

By: Jenni

Jenni — Mon, 30 Nov 2020 17:53:10 +0000

I made this for Thanksgiving, and it was awesome! Nice blend of flavors, a great firm texture, and most importantly, my non-vegan husband asked me to make it again some time. It was super easy to make. I will definitely use this as my go-to pumpkin pie recipe from now on. Thank you so much!

By: Jenny

Jenny — Fri, 27 Nov 2020 04:09:56 +0000

Hi Sarah,
Thank you very much for this recipe! My daughter has been vegan for over 5 years and this is the first vegan pumpkin pie recipe I have made for her that we both liked. My store only carried the silken firm, so I imagine when I find the extra firm it will be even better. The texture of the pie was firm, yet incredibly light, smooth, creamy, and melted in our mouths.

I made my own GF crust for this, and with the exception of firm rather than extra firm stabilized silken tofu, I followed your recipe.

I will be making this again!

Thank you! Jenny

By: Sarah McMinn

Sarah McMinn — Wed, 25 Nov 2020 21:11:19 +0000

In reply to Anne M Jenkins. Ah, thanks for sharing. I love hearing that.

By: Anne M Jenkins

Anne M Jenkins — Wed, 25 Nov 2020 01:42:32 +0000

I've tried a few vegan pumpkin pie recipes, and this is the winner! I make my own crust or use store bought vegan graham cracker crust. My husband prefers this pumpkin pie over my traditional pumpkin custard pie which my family has made for generations....this is fine because my son and I get to eat the traditional pie, and my husband and daughter eat the vegan pie. This recipe is better than most store bought NON vegan pies. It has a cheesecake like flavor and consistency.

By: Sarah McMinn

Sarah McMinn — Sun, 22 Nov 2020 00:34:41 +0000

In reply to Joanne Kelleher. I don't recommend substituting the tofu, unfortunately.

By: Joanne Kelleher

Joanne Kelleher — Wed, 18 Nov 2020 20:31:42 +0000

What can I use instead of tofu?

By: Sarah McMinn

Sarah McMinn — Thu, 05 Nov 2020 17:21:57 +0000

In reply to Meryl. Sure.

By: Meryl

Meryl — Wed, 04 Nov 2020 21:21:27 +0000

Can i sub shortening for coconut oil in the crust? Very excited to try this!

By: Sandi

Sandi — Sat, 10 Oct 2020 21:11:09 +0000

This is the easiest & flakiest vegan pie crust ever. It is the second year that I have made the pumpkin pie using silken tofu. The best for taste, colour and consistency. Thank you!

By: Sarah

Sarah — Thu, 26 Dec 2019 17:14:55 +0000

In reply to Sue. That's great to know! Thanks for sharing.

By: Sue

Sue — Thu, 26 Dec 2019 11:22:30 +0000

I didn't have access to silken so I used regular. It worked out fine! I just processed it longer. So to those that don't have access to silken, the regular works well ; just process it more .

By: Maxine Baker

Maxine Baker — Wed, 25 Dec 2019 03:23:44 +0000

Hi, I made two of the pumpkin pies and they were delish! I had to add almond milk because the filling was way too thick. They turned out perfectly! I did use a pecan/oat crust for my gluten free friend. It was much appreciated.
I signed up for email recipes because you impressed me with recipes. I will definitely be searching for vegan offerings.

By: Sarah

Sarah — Wed, 04 Dec 2019 21:29:05 +0000

In reply to Selena. What a lovely review! Thanks for sharing. I'm so glad it worked out.

By: Selena

Selena — Wed, 04 Dec 2019 19:51:00 +0000

After making 5 pumpkin pies I found this to be the best recipe of them all!

Inspired by my recent choice to go vegan 6 months ago my family decided on their own that we would do a vegan Thanksgiving this year. Normally we buy our pie from Costco because we personally haven't found one that was better. For this past holiday I was assigned to do the pumpkin pie and I felt like I had high expectations to make it as good, I wanted to show my family that vegan can be just as good when done right! I made four pies that all turned out dark and I almost lost hope. The last two recipes I decided to use were the Vegan Pumpkin Pie recipe from It Doesn't Taste Like Chicken and this pie from My Darling Vegan. I was so happy that BOTH of them turned out equally as good, but the one from My Darling Vegan was the only one that checked all the boxes from me because the other pie was still dark and the spice of it was not what I was aiming for. My Darling Vegan's was the perfect consistency, taste, and color! My dad even said if I had not told him it was vegan he never would have known.

By: Jori

Jori — Fri, 29 Nov 2019 14:37:26 +0000

In reply to Amber. Tapioca Starch or arrowroot starch will work just fine in its place!

By: Kori

Kori — Fri, 29 Nov 2019 08:11:15 +0000

This recipe is so good! I made it for my (non-vegan) family and it got two thumbs up! My mom even said she will probably make this instead of her non-vegan version next year. I was unable to find extra firm silken tofu so I just used regular silken, added a little extra cornstarch and cooked it 10 more minutes and it turned out great! The texture is spot on and the flavor is great, highly recommend!