Planning a vegan Thanksgiving

A number of health- and environment-conscious folks will not be eating turkey—or any animal-derived products at all—this coming Thanksgiving Day. Thankfully, VegKitchen.com has got all the vegan bases covered: In addition to a slew of vegan Thanksgiving recipes—from soups to main courses—cookbook author Nava Atlas’ website offers some nifty dessert recipes that even a nonvegan can appreciate, such as this one for Easy Vegan Pumpkin or Squash Pie:

2 cups well-baked and mashed butternut squash or sugar pumpkin

3/4 cup silken tofu

1/2 cup natural granulated sugar

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice (or equivalent of nutmeg, allspice, and ginger)

9-inch graham-cracker or whole-grain pie crust

Preheat oven to 350 degrees. Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth. Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. Cut into 6 or 8 wedges to serve.