Originally posted on the taste space:
While it still feels like summer in Toronto, it is hard to believe Thanksgiving is quickly approaching. And as I was writing up my recipe for raw macadamia vanilla cream, I realized I never shared this fabulous recipe with you.
It still makes me smile that one of my co-workers, Abby, made a vegan and gluten-free pumpkin pie with me in mind for last year’s Thanksgiving. Abby graciously let me take home all the leftovers which I enjoyed. Sadly, I was hoping to get better photos. I don’t think these do it any justice but figured I should still share the great recipe with you.
Pumpkin pies are ubiquitous in the US around Thanksgiving but this pie was better than your traditional fare. A mixture of both pumpkin and sweet potato purees with a custard texture from tofu worked really well here. It was perfectly sweetened with a hint of…
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