Pumpkin has always been my favorite pie, but this was my first attempt at making it myself. It turned out wonderfully. I made a different type of crust, since I didn't have Whole Wheat Pastry Flour, so I can't speak for that part of the recipe - but the filling was excellent. I added some vanilla for extra flavor and a teaspoon of Xantham Gum because I was concerned that the filling would be too jiggly, but otherwise I followed the recipe and am glad I did!
The filling recipe worked great for Thanksgiving! I used a store-bought pareve graham-cracker crust (tastes great with pumpkin), home-cooked pumpkin (saved rest in freezer), and 2 tsp Trader Joe's Pumpkin Pie Spice, and got rave reviews! It was silky smooth and delicious, better than any 'regular' pumpkin pie I've ever had. My husband actually dropped his fork when I divulged that there was tofu in it. He never would have known! There's another one in the oven right now--I hope I don't eat it all myself!
WOW! It looks so yummy! I will definitely try this one for thanksgiving! BTW - I found a great vegan wine at Whole Foods Market, it is called "Deccolio Prosecco" and it will be great aperitif to the holiday dinner.