Canadian Thanksgiving is on Monday, and even though I’m living in Sydney Australia right now, I still like to celebrate it with a nice meal. I haven’t yet figured out what I’m going to make this year, but I looked through last year’s photos for some inspiration. I made this Tofu Pot Pie recipe, but I folded the filling into puff pastry dough instead. I served it alongside steamed asparagus, mashed potatoes and mushroom gravy.
For dessert, I didn’t want to make a whole pumpkin pie, so I decided to make something lighter. It isn’t extremely sweet, so feel-free to add a bit of raw sugar to the mix if you think it needs it. I loved it as-is.
October 7, 2012 – GET THE RECIPE: Chocolate Ginger Snap Pumpkin Parfaits