I am so excited that pumpkin season is here! Last week I bought two pie pumpkins; today my husband bought me two more. I have a very long list of pumpkin dishes that I want to try this fall. Last week I asked my husband what he wanted me to make first. “Pumpkin pie, of course!”
My beautiful pumpkin
Scooping the seeds
Ready to bake
Pie ready for the oven
Ta-Da! First pie of the year
Beautiful pumpkin pie!
This was the very best vegan pumpkin pie I’ve ever baked. I love that the recipe did not use tofu. Quite honestly, I usually have issues with the consistency of vegan pumpkin pies. However, this one was already firming up an hour after I pulled it out of the oven. Leaving it in the refrigerator overnight gave it an even better texture.
I want to play around with the recipe to see if I can reduce the sugar. 3/4 of a cup is a lot! Any ideas? I also think it needs more cinnamon. I’m looking forward to making a second pie soon. Does anybody want to come over and help us eat it?
I cannot even boil water! The pie looks lovely. I am also a vegan.
The pie looks delish.
I agree, that is a lot of sugar.
I'm happy for pumpkin season too! Let us know how the recipe turns out after your adjustments.
That's one marvelous looking pumpkin pie!