The soft cookie-style crust wraps around a rich, perfectly spiced pumpkin filling, creating a slice that’s pure comfort. Perfect for Thanksgiving, or any day when you’re craving a little taste of autumn warmth.
[tasty-recipe id=”34513″]
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I haven’t tried this yet but I have never been disappointed with a recipe by Kim! I will follow-up after I make it. Can’t wait 🙂
Thank you Kathie! Hope you enjoy Pumpkin Pie as much as we do:)
A Solid Vegan Pumpkin Pie With an Amazing, Perfect-Texture Crust, But a Filling That Needed More Flavor
I am plant based and have been for five years so I was excited to try this recipe for the holidays. I had a mixed experience. The crust was hands-down my favorite part. The combination of rolled oats, walnuts, soaked dates, a little plant milk, and cinnamon came together nicely. I loved the texture: firm enough to hold its shape, but soft, nutty, and slightly chewy in the best way. One note: covering the crust with foil is absolutely necessary so it doesn’t darken too quickly. I would not consider that step optional.
Where the pie lost me was the filling. With ingredients like pumpkin purée, walnuts, dates, molasses, pumpkin pie spice, vanilla, cinnamon, and salt, it sounded like it would deliver big flavor, but it fell a bit bland for me. It just didn’t have the sweetness or depth I was hoping for. As someone who prefers sweet potato pie, I went into my first pumpkin pie-making experience open-minded, but the flavor didn’t quite land.
My daughter enjoyed it as-is, but to avoid wasting it, we ended up repurposing pie slices and folding them
into oatmeal and smoothies which were actually tasty saves.
Overall, the recipe has great potential, especially with that incredible crust, but the filling needs a flavor boost for me.