I forgot to photograph it until it had been sitting in the fridge with foil, hence the flatness. This year, I volunteered to make the pumpkin pie for Thanksgiving and I made it with tofu! No one complained except the toddler. I used this recipe from Nutritious Eats because it used pumpkin pie spice instead of cloves/allspice/nutmeg/etc. I don't use enough of those spices to buy them all individually. The biggest problem was the crust. I tried to get a Trader Joe's frozen crust, but they only had their gluten-free version, and I mistakenly thought that it would be almost as good. It wasn't good. Next year, I'll make sure to get a better crust. The texture was great, and the taste was good, and it's actually pretty healthy. The only modification I'll make to the filling next time is that I'd prefer it with a bit more spice. I'll read some other recipes and figure out whether than means adding ginger, or just increasing the amount of
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.