For Thanksgiving, my daughter conned me into making two pies! She gets me to do these things by saying that she wants to help make it but in the end, I’m the one who does all the work. Oh well. It’s a good thing I enjoy baking.

The first pie “we” made was this pumpkin pie.  The recipe can be found in The Joy of Vegan Baking. It combines pumpkin with silken tofu, some spices (cinnamon, ginger, cloves and nutmeg), and some cornstarch to thicken. The crust is made from toasted pecans, oats and whole wheat flour. The recipe calls for 1/2 cup of maple syrup, but I substituted agave because it’s much, much cheaper. It turned out good, but I thought it could have used more spice. That’s just me. Everyone else really enjoyed it.

Next, I made a caramel apple pie. The recipe can be found here. (I got this recipe– and many other Thanksgiving recipes– delivered right to my inbox because I signed up for the VegNews newsletter!!) This pie was yummy, but I added some vanilla to it (based on what some of the reviews mentioned). I didn’t like it with the vanilla. It’s also a very sweet pie, so I recommend using the most tart apple you can. I used granny smith, but still found the pie to be pretty sweet. Everyone else really enjoyed it, though. Perhaps I am just to critical.