Thanksgiving has meant a lot to me over the last 10 years or so, pretty much since I became vegan. After an argument with my parents concerning their consumption of turkey, they agreed to not eat turkey and I agreed to visit them and my sister on the holiday and we all enjoyed a delicious meal together that I cooked. Luckily my sister being vegan as well helped my side quite a bit. I started out with a veganized version of a traditional meal and eventually decided on food themes to further my culinary curiosity and skill. Just recently I started to spend more time with friends rather than family on Thanksgiving, but I appreciate and recognize the uniqueness of my family forgoing turkey out of respect for me. Obviously I wish they would forgo the turkey out of respect for the animal, but we haven't gotten there quite yet.
Recently I received a request for a traditional vegan pumpkin pie recipe and realized I could not find mine which was probably written down on some abscure piece of paper from years ago that somehow disspearred in the mean time. I remember most of what I did, so I decided to go back in the kitchen and share the recipe before I forgot.
I was never much of a fan of pumpkin pie myself, but I like this recipe since it is not overwhelmingly pumpkin. It uses moderate spices so feel free to up the amounts if you like alot.
1 - 15 oz can of Pumpkin Puree
1 - 12.3 oz package of Mori-Nu Silken Tofu (Firm)
3/4 cup Organic Cane Sugar
1/4 cup Cornstarch
1 tsp Vanilla
1 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp ground Ginger
1/4 tsp ground Cloves
1 prepared Pie Shell
Blend all the ingredients in a food processor until creamy. Spread into a pie shell. Bake at 350 degrees for 1 hour. Allow to sit a couple hours before serving.
If you are looking for other Thanksgiving recipe ideas, I have many more to share.