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10 Comments

  1. Mary
    December 3, 2013 @ 2:28 pm

    That sounds really good. I looooove butternut squash.

    Reply

    • Dairy-Free State
      December 8, 2013 @ 11:31 pm

      Thanks, Mary! I hope you get a chance to try it. It always disappears pretty fast when I make it. I also like having either soy whip or vanilla coconut milk ice cream with it.

      Reply

  2. Anita
    September 7, 2015 @ 1:40 pm

    The original recipe is no longer available on the Compassionate Eating web page. Bummer! It sounded really good based on your tips and hints.

    Reply

    • Dairy-Free State
      September 8, 2015 @ 9:00 pm

      Anita, thank you for bringing it to my attention! I posted how I do my butternut squash pie here, with modifications from the recipe I found and all the great tips I had previously included. I hope you enjoy it!

      Reply

  3. Gina
    December 21, 2016 @ 10:32 am

    Hello,
    I am a vegan I’m always looking for ways to enjoy the foods o love to eat, but on a much more healthier vegan way. I used to watch everything meat, dairy you name it. About 5 years ago, I decided to make some food changes and it’s been the best thing ever for me. I wanted to send you a comment thanking you for this recipe, I know I will tweek it a little, but I will definitely use it.

    Thanks,
    Gina

    Reply

  4. Amelia
    April 29, 2020 @ 7:52 pm

    I am looking to make a crustless fat-free version of this; do you think it would work to use applesauce to replace the oil and soy milk thickened with cornstarch instead of the coconut milk?

    Reply

    • Dairy-Free State
      July 31, 2020 @ 9:31 am

      Hi, Amelia! Sorry, just saw this comment. I would say that it would pretty significantly change the thickness of the pie, so I’m not sure it would work too well. But if you try it, let me know!

      Reply

  5. Sue
    October 2, 2021 @ 10:57 am

    Thoroughly enjoyed this pie! I like it better than pumpkin pie. Do you know if this pie would freeze well or not?

    Reply

  6. rita
    December 1, 2021 @ 2:51 pm

    Yours was the first recipe that came up in my search and it sounded good to me. I opted for just 1/2 cup of erythritol as I’m not all that keen on super sweet and I only had coconut cream on hand; it came out perfect! Thanks! I’ll check out your other recipes 😉

    Reply

    • Dairy-Free State
      January 8, 2022 @ 12:19 pm

      Hi, Rita! Not sure if it would freeze well. I know that the texture can get particular with just the right balance of coconut milk. Maybe I’ll try that this year!

      Reply

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