This pumpkin pie is delicious, you will never miss the dairy! A sweetened and spiced pumpkin filling, sits on top of a dairy-free pastry case. It's perfect with a light dusting of icing sugar.
It's the crust I want to rate/review. I've been using this crust recipe for years as I'm not very good at making rolled crusts. This is soooo easy and is very flaky. If using it in an 8" inch pan, reserve some of the dough to crumble on the top of the filling--almost a double crust pie! The double baking time helps keep the bottom from getting soggy, even with juicy fruit pies! - 20 Nov 2009 (Review from Allrecipes US | Canada)
I made it again (three pies in 2 days!) This time I left out the oil and halved the cinnamon plus baked it at at 425 degrees for 5 extra minutes before lowering the temperature. It was WAY better than the first attempt!! It still took longer to bake, though not nearly as long as the first pie! And I tried the crust this time- SO EASY AND YUMMY! I may never buy a premade crust again! - 23 Oct 2012 (Review from Allrecipes US | Canada)
Adrienne can eat it with her current list of food intolerances and everyone said it was pretty good. It took longer to cook than it said, though. - 24 Nov 2010 (Review from Allrecipes US | Canada)