Here are this year's Thanksgiving pies:
Pre-heat oven to 425. Take three 9 inch aluminum pie pans, one 8.3 oz. Iveta vanilla gluten-free scone mix package. Put mix in mixing bowl and stir in 1/3 cup melted Earth Balance Soy Garden natural buttery spread and 1/2 cup vanilla soy milk. Mix well. Coat bottoms of pans, pulling dough up the sides a little, with the batter.
Take about 1/3 of a fresh kabocha squash after removing seeds. Dice and place in a different mixing bowl. Add two 15 oz cans pumpkin, 1.25 tsp table salt, 1 tsp ceylon cinnamon, 3/4 tsp saigon cinnamon, 1/2 tsp cassia cinnamon, 1/2 tsp ground turmeric, 1/2 tsp ground ginger, 1/2 tsp ground mace, 1/2 tsp ground nutmeg, 2 tbsp Ener-G egg replacer, 1 tbsp Mexican vanilla gelatin, 1.5 tsp Mexican eggnog gelatin, 2 cups soymilk, 1 cup water, 1 tbsp rum, and 1 1/2 cups brown sugar. Mix well with hand mixer and pour out evenly into each pie tin. Top with french vanilla and gingerbread marshmallows and bake for 50 to 65 minutes.
Don't worry if the pies don't seem very solid right off; due to the lack of eggs or thicker cream, they'll initially be less set, but the egg replacer and gelatin will quickly take effect as they cool. Serve as is or top with whipped cream or vanilla ice cream (my wife, naturally, uses a safe soy or coconut ice cream).
The scone mix proved to be the perfect crust for this, as good as any I've made from scratch. The pie itself was rich, creamy, and incredible, with the chunks of kabocha melting in perfectly. Total success here.