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From:	Kara (pool-72-91-32-242.tampfl.fios.verizon.net)
Subject:	Re: thanksgiving recipe conversion to vegan
Date:	November 17, 2007 at 8:13 am PST

In Reply to: Re: thanksgiving recipe conversion to vegan posted by Deborah on November 16, 2007 at 9:16 pm:

I made Bryanna's Pumpkin Pie last night (I think it sourced from this site) and it was amazing! This is my first holiday season being vegan and I didn't miss a thing in this pie. Some ready made pie crusts are vegan. I found one right off the shelf at the grocery store. :)

BRYANNA'S VEGAN PUMPKIN PIE

I don't like pumpkin pie made with tofu-no one ever suspects this one doesn't have eggs. One caution-MAKE THIS THE DAY BEFORE SERVING. It's needs a day to set really well, I find. This is a spicy filling.

Preheat oven to 350 degrees F.

Have ready, one 9" unbaked pastry crust

Blend in blender:
2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for
several hours hanging in a cloth bag, so it's thick like canned pumpkin)
1 c. non-dairy milk (preferably a rich soymilk)
3/4 c. brown sugar or Sucanat
1/4 c. cornstarch
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.

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