Karina's Kitchen- Recipes from a Gluten-Free Goddess: A Vegan Pumpkin Pie Worthy of Thanksgiving
I made this today with a couple of substitutions. I used soy milk instead of hemp milk, because that's what I had. I used 1 tablespoon of egg instead of egg replacer.
My pie turned out darker than the one in the picture. (Maybe I used a darker brown sugar?) The texture was great. It set up into a silky custard. The skin of the custard was a nice texture too, but a bit dry in relation to the soft insides. The next time I try this, I will use Susie Linquist's modification of using two eggs instead of 1 tablespoon of egg replacer.