I made two pies for Thanksgiving. The first is a pumpkin pie from La Dolce Vegan. I must admit I did not care for it. I think because it was made largely with maple syrup as the sweetner. Normally I love maple syrup, but somehow it did not work. I compared the spices to a "traditional" pumpkin pie, and they were similar. The good news is that the texture was good. It was made with cornstarch as the thickener, and it worked well. I will try again with sugar and see if that makes the difference. Also, I topped the pie with melted chocolate when it came out of the oven. I think this would have been good if the pie was good.
The second pie was a cherry crumb. This was really good and easy. Pour cherry pie filling into an unbaked crust. Top with crumb mixture:
1/2 c flour
1/2 c light brown sugar
1/4 t salt
1/4 (or 1/2) t cinnamon
1/4 cup Earth Balance
(Mix all until crumb-like.)
Bake for about 45 minutes at 375 (I covered the crust edges for the first 20 minutes to keep them from burning).
Although I don't have a picture, I also made the Butternut Squash and Orange Soup from Nava's book. This was very nice - mild and comforting.
Hope everyone's Thanksgiving was joyful!