Served in the pumpkin itself, this makes a beautiful centerpiece. Use a pumpkin that is wider than it is tall so that it will stand upright without tilting. Buy your pumpkin before Halloween or they might not be available. If uncut, a pumpkin will last about 6 weeks. Store in a cool place but do not let freeze.
This year we have some vegan guests coming to our Thanksgiving meal so I was thrilled to find this festive and hearty recipe from Big Vegan the beautiful, new cookbook from Robin Asbell.
Instead of heavy eggs and cream, this pumpkin pie uses silken tofu to get its creaminess. The beauty of tofu is that it takes on the flavors of the other ingredients, so when this pie is done you won’t even know it’s there!