I fully intended to grow pumpkins this fall, but with the extended summer weather I was fooled into believing I still had time to plant. I waited too long. Fortunately, the great pumpkin shortage of 2009 is over and canned pumpkin is available at the grocery stored. Unfortunately, Hurricane Irene ruined much of the pumpkin crop in the northeast, so you might want to stock up now if pumpkin recipes are a part of your holiday cooking tradition.
This pie is one result of my search for plant based foods that my father will eat and actually enjoy. The crust recipe is made from dates and nuts and comes from the
Engine 2 Diet, by Rip Esselstyn, a top professional triathlete and now a professional firefighter. The filling is based on a recipe from
Love Veggies and Yoga, with a few alterations. It's topped with a
cashew cream whipped concoction that tastes as rich as dairy cream, without the dairy. If you plan to make
cashew cream, you should begin the night before you intend to use it. If you like it, make a good sized batch. It keeps for several days in the refrigerator, and it can be frozen, too.
Take it out of the freezer at least 30 minutes before serving. The filling is substantial enough to serve at room temp, where I think you get the most out of the pumpkin and spice flavors.
No-Bake Vegan Pumpkin Pie Recipe
Ordering the vegetarian option at a large event can make you wish you'd grabbed a peanut butter sandwich before leaving home. This proved true recently when a friend was served a plate of pasta drowning in a cream sauce that was exactly the same shade as the pasta itself. There was not a vegetable on the plate. The only vegetables served came with the meat and fish meals. OK, I understand that when caterers are dealing with the challenges of preparing several hundred meals, the extra effort required to create an appetizing vegetarian dish for the few who request it might not be a priority. But there is really no good excuse for serving a second-rate meal when it's so easy to prepare top-notch meatless fare. Pasta can be a great vegetarian go-to option that is simple, tasty, attractive, and appetizing. 
On our first night in Boston, my intrepid husband and I braved the rain and walked across the Neponset River bridge to Dorchester in search of Venezia, an Italian restaurant on the nearby waterfront. Out journey took us on an excursion under the expressway and through one of the old, edge-of-Boston neighborhoods that made me feel nostalgic and happy despite my damp socks. My iPhone GPS was not being helpful, and I was about to head to the pizza place that I could see across the highway when a woman on her porch came to our rescue. Just a few more blocks and we found our destination snugged up against the waterfront. We were seated at a window where we had a spectacular view of the storm, which conveniently cleared up in time for our walk back to the hotel. The Cavetalli Scicilian was delightful, the cannolis were fresh and rich, and the service was excellent. This was the night before the beige pasta dish was served to my friend, so I was acutely aware of other pasta possibilities. This recipe was inspired by that wonderful meal. The sun-dried tomato topping is a wonderful rustic tapenade, so this simple dish can serve multiple purposes. Toss with your favorite pasta, or serve with crackers, crostini or crudites. Buon appetito!
