— Cecilia Litvak

I have tons of suggestions because I like pumpkin pie too. It's not my favorite, but I like it. And it is my son's favorite, so I make it, um, we have a pumpkin pie in the course that is made with silken tofu stands in for the eggs you would find to make the pumpkin pie custard filling. And it is undetectable and it's lovely. I recently made a pumpkin pudding for an event that's going to be happening in Philadelphia. Um, American vegan center is doing a, I have to say this right, a vegan version of a Thanksgiving dinner from 1898. And I was asked to make pumpkin pudding. So I thought, okay, pumpkin pudding, what can I do? I didn't wanna use a pumpkin pie base. I could have and made it softer in that case I would not have used any starch, for example, um, that needed to be cooked. But I thought about my chocolate pudding. And so I did, I did this with three different ways, which is gonna lead me into why testing recipes is so important. The first test was with canned pumpkin. The second test was with kombucha squash, which if you know, is a drier, firmer squash after it's baked. And the third was with uh, a coconut, which was my favorite. Rachel Klein of Miss Rachel's Pantry. Some of you may know Rachel. She beat Bobby file on television. Um, I brought the sample to her and she really liked it. So I'm gonna, this is a good time for me to ask Patrick to show you the photos that we have. So we have a baked apple that's from Diane, Wes, and um, her caramel is a date caramel I've seen online recently that people are actually flattening dates, magel dates pitted of course, and in robbing their apples. But that was really a really delicious and a pretty healthy treat. And then we have, I think an orange, is that right? An orange that, that for the healthiest, um, Thanksgiving treat. And I just put some decorations on it to look scary boo. And also cake balls. I took leftover cake and this is something that my whole food plant-based no oil people can do because you can take a no oil cake, crumble it up, get it to stick together with whatever you like and decorate it. And then there is the pudding that I brought over to Miss Rachel for a tasting and it was, she was very happy with it. I layered it with the vanilla cashew cream that's in the course and I made some candied pecans. So that will be going to this dinner. It's actually was the idea of eth tibit, the founder of Tofu, of all things.