Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
see more from this author
Comments (22)
Fantastic pie! I didn’t have the issues with the crust or filling that others have had. The crust was perfect and held up—my husband and I ate the pie over four days. The filling was great! I’ve never used arrowroot as a thickening agent before, it’s wonderful—doesn’t add any taste and works well.
I highly recommend the recipe, it comes together quickly and is delicious.
I am wondering about the crust too… I thought the pie tasted very good except the bottom of the crust. It was a little thicker on the bottom than the sides and it was baked through but not crisp like the side was. Should a person bake the crust first for a little before adding the filling?
Can sunflower butter be substituted for the almond butter?
The pie filling was great, the best vegan I have had and I’ve been searching for 32 years! I opted for oat flour instead of the arrowroot, The crust I would leave out. Made it that way the first time, will go back to doing that.
I was very disappointed. I cooked an extra 20 minutes but the filling did not firm up. It looked like the picture and filling tasted good but texture all wrong and very thin. Crust was just ok.
Did you use canned pumpkin or homemade puree pumpkin? sometimes homemade puree pumpkin can have extra moisture. It firms after being in the fridge overnight.
Hello! How many grams of oat flour 1 and 1/2 cups oats makes? And, do i need to par bake the crust before adding the filling?
Would tahini work in place of the nut/seed butter? We have allergies to nuts and sunflower seeds at our house.
I like to add fresh cranberries to my pumpkin pie filling— it makes little bursts of tartness which complement the sweet and earthy pumpkin custard.
Can you make this without a crust?
I made small size tartelettes and it was crowd favorite on last Thanksgiving dinner. Highly recommend!
any substitutes for flax seed? I have a flax seed allergy.
Chia seed!
Can’t wait to try. Any substitutes for almond butter? I have a nut allergy.
Would tahini work in place of the nut butter in the crust? We have counter allergies, some to nuts and one to sunflower seeds, so can’t use any nut butters or sunflower seed butter.
You could try sun butter (made from sunflower seeds)
How about SunButter (from sunflower seeds)? It’s what we use in the school cafeteria, as there are several kids with nut allergies.
Looking forward to trying this for Thanksgiving !!
You can try oats butter
I made this and it was amazing! It stayed together and cut like a “normal” pumpkin pie. I made it in a pie plate with parchment on the bottom. I did add a tiny bit of xantham gum to the crust, but idk if it needed it in the first place. Delish! I did add lots more spices than the recipe calls for because I like it spicy! Highly recommend!
The perfect thanksgiving dessert!
Sooo good! The closest and yummiest substitution I’ve found to the real thing. I wonder how this freezes to make ahead of time??