I grow a lot of pumpkins and so at this time of year we we eat a lot of roast pumpkin, pumpkin mash (about 30% potato to 70% pumpkin to is optimal) & Paula makes great pumpkin soup.
But pumpkin pie is something we have tried to make from time to time using various recipes - my attempts have been recipes that included egg and evaporated carnation milk included in the filling, Some of these attempts have been OKish but generally not quite what pumpkins are for. I have also eaten pumpkin pie out but not been that impressed.
All change with this attempt! This was the best pumpkin pie we have ever made in our family - made by Melissa - a vegan version of Pumpkin pie. I am now a convert to Pumpkin pie!
The recipe uses tinned pumpkin but Melissa substituted slow roast pumpkin from our garden.
Recipe is here www.loveandlemons.com/2013/10/28/vegan-mini-pumpkin-pies/
Melissa doubled the quantities given in the recipe and used this quantity to make both a thin pie and a "deep pan" version.