Tag Archives: Thanksgiving

It’s pumpkin, you like?

1 Dec

Ever since I missed out on eating pumpkin pie this year at Thanksgiving (I was too full to eat dessert), I’ve been  obsessively thinking about it. Oddly, no pumpkin pie was materializing as a result of these thoughts, so I took matters into my own hands and made some myself.

I followed a ridiculously easy recipe (see below)- it took all of 10 minutes to prepare and less than an hour to bake in the oven.


1 15 oz. can pumpkin puree

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp sea salt

1 14-oz can sweetened condensed milk

2 eggs, slightly beaten

1 9″ deep dish pie shell (I used a frozen one from Whole Foods)


Mix pumpkin and spices together. Add remaining filling ingredients. Mix slowly just until thoroughly mixed, pour into pie shell. Bake at 425 degrees (F) for 15 minutes, then reduce temperature to 350 degrees (F) for an additional 35-40 minutes. Thoroughly cool before serving.

Serves 6-8. Or if you’re greedy like me, serves 1  🙂


Tofurkey Time!

26 Nov

I attended my first Vegan Thanksgiving last night. While I admit I was a bit skeptical of the idea at first, I was very pleasantly surprised. It was a Potluck dinner and my friends were all super creative with their dishes. Here is my fearless host carving up the Tofurkey. How manly!

Other dishes included butternut squash risotto, stuffing, mashed potatoes, roasted sweet potatoes, stuffed mushrooms, green bean casserole, biscuits and gravy. I  made maple roasted brussels sprouts with toasted hazelnuts, and couscous salad with dried cranberries and pecans. The brussels sprouts were mega tasty, but not so photogenic. Here’s a photo of the salad though.

There were also homemade pumpkin and cherry pies, but unfortunately I didn’t leave any room for dessert. A fact I am deeply regretting now. But fear not! I am baking Martha Stewart’s Apple-Raspberry Pie tomorrow (non-vegan) to make up for it.