There's only one dish really that needs to be at everything Thanksgiving feast, and, to me, it's not the turkey. It's the pumpkin pie.

This Dairy-Free Pumpkin Pie Recipe is also egg-free and--get this--prepared without tofu. While I myself use silken tofu in all sorts of purees and custard-like recipes, pumpkin pies prepared with tofu have always just seemed much too beany for my liking. If you're a dairy-freer or vegan who feels the same, try this recipe and let me know what you think!

Happy Thanksgiving, everyone! If you're still looking for other favorites, check out some of these Dairy-Free Thanksgiving Recipes for inspiration!

Photo © 2009 Ashley Skabar, licensed to About.com, Inc.

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Photo © 2009 Ashley Skabar, licensed to About.com, Inc.

Sometimes the best things to make when you're cooking for alternative diets are the things that are naturally alternative.

Don't get me wrong: I love dairy-free cheesecakes, dairy-free cheeses, raw desserts, and nut-based spreads, as anyone whose followed my blog for a while can tell you. But when cooking for a mixed group of diets at a holiday like Thanksgiving, I often look at my table and realize that, beyond my vegan pumpkin pie and vegan breads, the spread is composed primarily of things that are naturally dairy-free, from roasted squash and vegetables to simple, memorable dishes like this Cranberry Apple Chutney. Prepared with cranberries, apples, celery, onion, ginger, spices and brown sugar, there's nothing more straight-forward and seasonal, and there's never any of it left.

Here are just a few more naturally delicious dishes that are perfect for Thanksgiving tables of varied palates and diets:

Photo © 2009 Ashley Skabar, licensed to About.com, Inc.

Like so many in the food writing and foodie community, I was very sad to hear that Gourmet was ceasing publication. Even though most of the recipes in the magazine were not dairy-free, it has always been an inspiration to me. So, as a tribute to the years of excellent food writing and inspirational recipes, I will be posting a few adaptations of some interesting recipes from Gourmet.

This weekend, I made a batch of these Vegan Dijon Caramel Chocolate Bars inspired by Gourmet's Mustard Caramel Crunchies with Chocolate Glaze, and they were phenomenal. In place of the butter and cream in the recipe, I used dairy-free soy margarine and full-fat coconut milk, and in place of the bittersweet chocolate, I used dairy-free dark chocolate chips. I also doubled the recipe to fit an 11" x 17" casserole dish to serve a large party, but, trust me--the entire tray of confections were gone within an hour. Prepared with a dijon mustard caramel, thin pretzel sticks (make sure the variety you purchase is dairy-free and vegan, of course), and dairy-free chocolate, these were fun and interesting. And, if you're like me, confections are always best when they have a savory side. Although they're not traditional Thanksgiving fare, I'm thinking that they will be a wonderful addition to the dessert table.

Stay tuned: there will be more delicious adaptations to come!

Photo © 2009 Ashley Skabar, licensed to About.com, Inc.