Comments on: Dairy-Free Pumpkin Pie

By: Christina Lane

Mon, 28 Nov 2022 17:09:57 +0000

By: Whitney

Sun, 27 Nov 2022 12:57:38 +0000

Came across this recipe for a fun baking night I’m attending but am curious how far in advance you think it can be made and kept (in/out of the fridge?) before we go to a holiday party?

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By: Colleen

Mon, 31 Oct 2022 18:42:30 +0000

By: Cathryn

Tue, 20 Sep 2022 13:30:50 +0000

Coming back to say we’ve been on a baked oatmeal kick in our house, and this pie filling + 1.5c of old-fashioned oats makes an AMAZING baked oatmeal that my kids beg for.

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By: cathryn

Sat, 04 Dec 2021 02:10:37 +0000

I finally got to try this after having the recipe saved for years, and it’s now our forever pumpkin pie recipe! My spouse was really skeptical about coconut milk especially, but the orange was the biggest and most pleasant surprise. Even my toddler and baby loved this, so much that we already made a second one.

I will say that I have a pretty strong aversion to the refrigerated pie crust since learning to make real shortcrust pastry, but we tried it this year anyway. The first pumpkin pie I put the refrigerated crust in the deep dish pie pan (it just barely comes to the top edge), poured in the filling, and baked it…and it was the typical overcooked noodly texture I know-and-don’t-love from my childhood. For the second pie, I blind baked the crust until it was just barely cooked and then filled/baked it, and the result was MUCH better.

We also made 2 pecan pies this year (one went to a small friendsgiving so we only got a slice each and HAD to have more) using the filling recipe from your pecan pie bars and for whatever reason, THAT recipe makes the refrigerated pie crust turn out amazing. Golden brown, flaky for days; it’s some serious voodoo magic.

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By: Christina Lane

Tue, 08 Dec 2020 22:37:04 +0000

By: Anita

Tue, 08 Dec 2020 11:17:01 +0000

I could have eaten the whole thing by myself, it was just perfect as it was, thank you!

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By: Redhead

Sat, 05 Dec 2020 06:56:08 +0000

Wowza! Great recipe! It’s baking in the oven as I write this, but I tasted the filling and it’s delicious! I used 1/2 cup allouse and 1/4 cup stevia (truvia) because I’m diabetic and candy have the sugar. The allouse ‘sugar’ is best w/pumpkin pie when you are using non sugar- sugar. It just looks better after baking. I also added a 1/2 tsp. of vanilla extract cause I love the flavor.
Thank you for a great recipe! :)

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By: Christina Lane

Thu, 15 Oct 2020 01:22:30 +0000

By: Lama

Wed, 14 Oct 2020 00:15:35 +0000

Hi Christina! This looks amazing! It’s in the oven as we speak. I missed your note about using deep dish and I bought a regular pie crust instead. I’m wondering if I can freeze the remaining filling? I can buy some mini frozen crusts next time I’m at the grocery store so the filling doesn’t go to waste!

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By: Christina Lane

Sat, 11 Jan 2020 03:44:48 +0000

By: Amy

Tue, 24 Dec 2019 06:57:20 +0000

This looks gorgeous! I’m in Australia and we don’t really have pre-made pie bases available, so may I ask the dimensions of the pre-made ones you use are so I can make the base to the right size? Thanks :)

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By: RossC

Mon, 11 Nov 2019 19:57:47 +0000

Well heck… I no longer have full size, deep dish pie pans.. I’m a Dessert for Two fanatic now..
Maybe I can find one to borrow, if I promise to share.. Well, no… Not promising to share.. ;o)

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By: Christina Lane

Sun, 25 Nov 2018 14:26:22 +0000

By: Jill

Sun, 25 Nov 2018 03:56:35 +0000

I made this for thanksgiving this year and it was. AMAZING. I don’t even like pumpkin pie! I do love pumpkin, and coconut milk, and coconut cream… so I just had to try it and I’m so happy I did! Thanks for another great recipe!

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