Spice in the Kitchen: Vegan Pumpkin Pie

When making pumpkin pie, I generally stick to the tried and true recipe from my favorite cookbook of all time, Heaven's Banquet by Miriam Kasin Hospodar. It bakes wonderfully and I always get perfect results. Since I just received Vegan Pie in the Sky, I decided to try Isa and Terry's recipe.

It was fairly easy to prepare and smelled great when baking. For some reason, my pie developed cracks on the top and I am not sure what caused it. I tried a small sliver and my first thought was that the pie was not sweet enough; the recipe only calls for maple syrup as a sweetener. Maybe adding 1/4 cup of brown or vegan sugar might help. It was not very custardy having more of the consistency of pudding;  subsequent slices did not ooze out of place, so that's a good sign that it was baked long enough. Maybe an overnight visit with the fridge will help it set. Otherwise, the taste was spot on.

I think I will have to revisit the Heaven's Banquet recipe and my friend Deva's (of Sabjimata) to see which of the three is best!


  1. Cracks, schmacks, this looks awesome! I have been holding off on pumpkin pie so far but this could sway me. The PPK pumpkin cheesecake is also on my list...mm..

  2. I love the Heaven's Banquet recipe. I just use almond milk.
    You can cover up the cracks with a nut topping or whipped cream.


  3. You can also try to prevent the cracks by using a waterbath when baking: just place an oven-save dish filled with water at the bottom of the oven while baking the pie. Works for custards that are made with tofu - so if Isa and Terry's recipe contains silken tofu or anything similar, this might be worth a try. :)


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