This is an awesome recipe. Outstanding flavor and balance of spices. I will add at least 10 upto 20 minutes to bake time to be sure it sets well. I followed directions and mine fell in the center, did not affect flavor. This is a winner. The coconut whipped cream is excellent!

I bought fresh spice for this recipe and left out extra cinnamon, it was still to much spice. I found the cornstarch thicken it a bit to much and a bit too sweet. I have another gluten free pie crust so will try adjusting ingredients and mixing in a bowl. I think is easy to over blend in blender ( seem to thicken the longer blended). I will use less cornstarch, sugar and spice plus mix in a bowl. I hope that fixes it because I like the ease of making it.

Amazing and addicting. Very simple recipe.

Looooove it! So delicious that I made it for Thanksgiving and now Christmas.

This was delicious. I’ve been trying to do a pumpkin pie like on the Libby’s can, and have struggled with the consistency when eggs are not used. This pie was just perfect, and I love the added vanilla!

The pie turned out great! We followed the recipe exactly and it tasted just like any non-vegan pie. There was kind of a thin layer on the top that was thicker than the rest, but it may have just been from cooking it too long. I would definitely recommend this recipe!

This was my first ever pumpkin pie! In all my 37 years, I've never eaten one because I have never desired one. However, when I saw this recipe and the similarity to my sweet potato pie, I knew I had to try it! So glad I did! Sweet potato who? This. Recipe. Is. WONDERFUL!

Great! It’s the best I’ve ever made! Don’t forget the chilling in fridge overnight!

This pumpkin pie was amazing! I put oat milk instead of coconut milk, but it tasted like a regular pumpkin pie! I loved how easy it was to make in the blender.