While it is still pumpkin season I thought I would share this variation on the Best Pumpkin Pie Ever that I posted a few years ago. At Supper Club we did a test of Vegan Pumpkin Pies. I made 4 of the most popular recipes on the web. I had my guests try each of them and vote. The recipe posted here won the prize. This year I was in a hurry and did not want to make a crust so I tried po
uring the pumpkin pie filling from this recipe into a casserole dish and topping with the nutty topping below. I baked as usually and I do believe it was better than pie!
Nutty Topping
- ¼ cup Earth Balance Margarine
- ½ cup brown sugar
- 1/3 cup flour
- 1 1/2 cups chopped walnuts or pecans
- Mix flour, sugar, nuts.
- Cut in margarine and crumble over pumpkin filling
- Bake per your pie recipe’s recommendation.
