>I've spent (read: wasted) a lot of money looking for substitutes for
>things I'm used to eating.  So far, there have been very few that measure
>up to 30+ years of comfort foods.  I really don't care for tofu in any
>way, shape, or form.  Since this is a temporary stint for me, I've found
>that it's better to just live without certain things for now.
>Eventually, I might have to find more acceptable substitutes for my
>daughter, but we'll cross that later.  For now she doesn't know what
>whipped cream is anyway.  She does like Tofutti frozen dessert with apple
>pie though :-)
>
>Kathy

We love pumpkin pie and I make it all the time without milk or eggs.  I use
Edensoy soy milk (I see no need to put tofu in it), and instead of eggs I
cook the pumpkin with everything and then cornstarch as a thickener.  It
works great.  You can actually prebake the crust and then pour in the
filling this way and you don't have soggy crust.  It's really good.

My son also does not know whipped cream and we do fine without it on our
pumpkin pie.

Rachele Shaw
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