Good morning everyone! Last week was a whirlwind of excitement and BIG NEWS! If you didn’t happen to catch it, our cookbook Fraiche Food Full Hearts hit store shelves and we kicked off our Cookbook tour in Toronto! It’s been a wild ride so far for Tori and I but we’re so happy the time has finally come and we’re finally able to share all of our favourite family recipes with you (hellooo Pecan Pumpkin Pie!)!
The launch of our cookbook also comes at a great time as Thanksgiving is only one week away and we have a FULL Thanksgiving Dinner menu (along with Thanksgiving table setting suggestions!) highlighted for you in our cookbook. For those that already have the cookbook in your home, turn to page 48 to follow along! Our Thanksgiving Dinner menu includes an array of delicious (and very indulgent!) vegetarian recipes (listed below). In our household, we like to try and skip the turkey as often as we can and we quickly realized that once we introduced an all-vegan menu we actually enjoy the side dishes the most and didn’t miss the turkey at all!
Once again, below is our Thanksgiving Dinner menu and while I can’t give you ALL of the recipes below on my blog … I AM going to share one with you here today … which just so happens to be the most important Thanksgiving recipe ever … Pecan Pumpkin Pie (vegetarian!). I mean, what would Thanksgiving be without dessert?! Note: If you want ALL of the recipes for our Thanksgiving Dinner, you’ll have to pick up a copy of your cookbook … or swipe your friends copy when they aren’t looking! 😉
Harvest Kale Slaw with Tahini Dressing
Perfect White Buns
Maple Thyme Roasted Parsnips and Carrots
Southern Pecan Sweet Potatoes
Potato Garlic Cauliflower Mash
Steamed Green Peas
Pecan Pumpkin Pie
Wishing you all a delicious THANKSGIVING! For tips on hosting your own Thanksgiving read here, although the blog is from a few years ago, the tips still hold true!
Looks yummy! Is it possible to make the filling without eggs or use an egg replacer substitute?
I made this pie last night and it is DELICIOUS!! I had to bake longer than it said to, but it turned out great (might have been an issue with my oven). Highly recommend even if you aren’t vegan. Flavorful and the crust is flaky and tasty. Thanks for the wonderful recipe!
Wanting to try this weekend! Was wondering how you make the cashew cream?
Hello! Was wondering how you make the cashew cream?
Hi Andrea! The recipe for the Cashew Cream is in the Cookbook on page 313! Xo
Made this pie for family Thanksgiving and was absolutely delicious! Cook time was 75 minutes at 350 degrees.
I love this recipe! I’m making it for thanksgiving this year. I need to make a vegan version. Have you tried substituting the eggs for anything? Thanks so much.
We have made this so often and find the flavors amazing! This took me 75 min in my gas oven, at 350 deg. Needs way more time than the recipe states.
We hope it turned out delicious! xo Jilly