This is a great pie! I used a 9-inch tart pan, which worked great. We loved the crust and I will be using that for other tarts also. Great flavors in the pumpkin. The maple syrup is a nice touch. Made for tag game at Kittencalskitchen.com
This is a great recipe! In this case I was making it for a Caribbean challenge and wanted to add some Curacao flair so I didn't use the maple syrup and instead used some molasses, organic sugar, orange juice and zest. I also subbed cashews for the crust instead of pecans and almond flour in places of the whole wheat, so it is gluten free. I had to replace the cornstarch with tapioca flour as I had run out, and only mention it because it still worked out fabulously. What a delicious treat! I baked for slightly longer to make sure the filling was set and as I was able to chill it for a good 4 or more hours, it cut very well. Iâ€™ve made a few vegan pies/tarts/puddings over the last year, and I think this is the best yet. The texture was perfect. Next time Iâ€™ll follow the recipe to a T. It will be the perfect addition to our holiday table and being that itâ€™s vegan, we will please all the diners at our table. Thanks Lauralie41! Made for ZWT5, Tempting Caribbean Desserts Challenge (Cooks with Dirty Faces Team).
Didn't firm up as much as I expected (and followed baking directions about outer 1" being firm so not sure what went wrong). But the flavor is very nice.
Delicious. Next time I'll use more maple syrup and maybe some vegan cream cheese.
How come no one reviewed this yet?! I'm telling you, YUM! My whole family loved it, even squash-hating little bro. The nutty smell of the crust alone is worth it. I subbed with the applesauce and was very pleased. Also, I know arrowroot's healthier, but have not always had the best of luck with it, so I used cornstarch. A creamy pie that is especially good with Vegan Pastry Cream. Thanks Lauralie!