OK, I'll participate in this type of posting.
I'm lactose intolerant so I always look for recipes that I can modify. My nephew is also vegan, so I came up with this pie years ago to bring to our family Thanksgiving dinners every year (though not this year).
2 tubs organic Tofutti cream cheese (yellow cover, not blue)
1 can 16 oz organic pumpkin pie filling (Whole Foods)
1 large ready made graham cracker pie crust (Keebler)
1 package candied pecans for topping
Thoroughly mix together cream cheese and pumpkin pie filling until smooth
Pour into pie crust
Place candied pecans all around the top in a decorative way
Refrigerate over night.
Serve with soy whipped cream
I thought I had an old picture of one, but it looks like not. When I make the pie soon, I'll take a photo and upload it.
I'm lactose intolerant so I always look for recipes that I can modify. My nephew is also vegan, so I came up with this pie years ago to bring to our family Thanksgiving dinners every year (though not this year).
2 tubs organic Tofutti cream cheese (yellow cover, not blue)
1 can 16 oz organic pumpkin pie filling (Whole Foods)
1 large ready made graham cracker pie crust (Keebler)
1 package candied pecans for topping
Thoroughly mix together cream cheese and pumpkin pie filling until smooth
Pour into pie crust
Place candied pecans all around the top in a decorative way
Refrigerate over night.
Serve with soy whipped cream
I thought I had an old picture of one, but it looks like not. When I make the pie soon, I'll take a photo and upload it.
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