Tonight I made a Double Layer Pumpkin Lemon Cheesecake (recipe linked) with a Pecan Oat Crust from The Joy of Vegan Baking by Colleen Patrick-Goudreau. This pie was really tasty and the crust was fabulous. You should definitely make this crust the next time you make a pie that calls for a graham cracker crust. It was so nutty and rich. I only made 2 small modifications to the cheesecake. I added some lemon zest and a pinch of salt to it.
I really don't think that last night's pie fiasco was a result of a bad recipe. I really think the canned pumpkin was bad. I had two cans of pumpkin yesterday - 2 different brands. One can went into the pie and another can went into the rolls. When I opened the second can for the rolls, I noticed that it smelled much better and had better color. The previous can was more solid. I just chalked it up to the fact that they were different brands, maybe the pumpkins weren't as great the day the other can was canned... but now I wonder how sick I would have been if I had eaten more than a 1/2 bite. Weird.
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