So this is one of the recipes that I am MOST proud of – and it’s one of my favorites! First off, its a baked vegan squash pie. I used butternut – but guess what, you can just as easily use pumpkin. So whether you are vegan, lactose intolerant, don’t want to use eggs – you can serve this pie to your guests this Thanksgiving and no one will ever suspect that it’s vegan. It bakes perfectly, it has a delicious creamy filling. It’s perfect.
I also love the crust on this. Bob’s Red Mill approached me about making Thanksgiving dessert, and I was immediately super excited! I love their products – especially the Organic Whole Wheat Flour I used to make this crust. It makes me feel like – even though I’m serving my family (and friends, and co-workers, and the girls at my local wine shop!!!) a slightly decadent pie, I’m still giving them the healthiest and best version possible. And that makes me feel great!
So let’s talk Thanksgiving plans, how simple this gorgeous crust is (those leaves!!!) and more pie!!! [Continue Reading]