veganbaking.net

This pumpkin pie recipe emulates a more traditional pumpkin pie recipe, with tofu replacing the eggs.

This pumpkin pie is a little unconventional because it involves cashew butter and barley malt.  But these two ingredients bring out the pumpkin flavor better than eggs ever could.

Making your own pie crust is time consuming but a homemade crust tastes about 23 times better than store-bought one.  You can make multiple batches and freeze the rest for later use.  Home made pie crust has that irresistible flakiness and gives you the satisfaction of knowing that you made the whole pie.

I thought I didn't like pecan pie until I stumbled upon this recipe.  The questionable brown 'mush' experienced in normal pecan pies is replaced by barley malt and maple syrup in this version.
9 inch pie crust (pre-baked if you're using a homemade crust).

Studies have shown that apple pie transfers flavors to the taste buds faster than the speed of sound.  Ok, maybe not but it sure does taste amazing.  If you don't have access to Granny Smith apples, make sure you use an apple that's green and tart.

This glaze is perfect for topping sweet breads and muffins. 

This delicious frosting is great for flavored layer cakes where you want the frosting to compliment the cake, not compete with it.  It also goes great with a white cake.

This topping is a perfect compliment to strawberry shortcake, pumpkin pie or pies for food fights.

This frosting is easy to make and perfect on chocolate cake or carrot cake.

Condensed Soy Milk, while not the first thing you think about when craving a dessert, has it's uses when it's called for in specific recipes.  I prefer making it with the silken tofu that comes in a box because it's the silkiest tofu around.

This sauce is a little on the tart side. If you prefer it sweeter add more sugar to taste. Serve it as a condiment with roasted vegetables or seitan.

This chocolate frosting is extremely rich and smooth.