Sweet Endings

My daughter loves pumpkin pie, pumpkin bread, pumpkin muffins. She has a sweet tooth to be certain. This year she took it upon herself to make dessert, and it was delightful!

She made a vegan pumpkin pecan pie. She got the recipe for it here. The only changes she made to the recipe were buying a readymade pie crust and substituting stevia for the sugar.

Enjoy!

Cranberry Cumberland Sauce

Years ago a friend of mine shared this recipe with me. I have made it every Thanksgiving since. It is definitely a family favorite!

Cranberry Cumberland Sauce

2 lbs. whole cranberry sauce (the recipe is on the bag of cranberries)
1/2 t. dry mustard
juice and zest of 2 oranges
1 t. cornstarch
1 t. lemon juice
2 T. vegan sugar or stevia

Dissolve the mustard in the orange juice and add the cornstarch. Stir until well mixed. Add this mixture to the cranberry sauce, along with the lemon juice, orange zest and sugar. Heat the sauce, stirring constantly, for 10 minutes. Pour the hot mixture into a bowl and let cool. Chill well before serving.