Around November I always have a hankering for Thanksgiving food, even though it's not something I've ever celebrated outside of a fun trip to New York one year. Nevertheless, I remember being disappointed that so many veggie dishes and tasty desserts had unnecessary ingredients that made them unfriendly to vegans but no more tasty than they otherwise couldn't been. This year, I tackled the famous pumpkin pie, made with a vegan condensed milk and some rich, autumn spices. I serve mine with whipped coconut cream but feel free to experiment with your own favourite toppings!
