Thanksgiving Dessert Review: Vegan Pumpkin and Apple Pie

I meant to write this post sooner but am just now finding the time to sit down and put the pen to paper or in this case keyboard to laptop.  I hope that everyone had a wonderful Thanksgiving with delicious food, friends, and family.  In my last post I wrote about some of my staple thanksgiving dishes I have used for the past couple of years.  I also talked about how I celebrate this holiday as a vegan.  I shared what I was working on preparing for thanksgiving in my test kitchen, the lentil loaf and the garlic roasted mashed potatoes.  Well, I made these and the garlic roasted mashed potatoes were a big success!  At least there weren't any leftovers for the next day.  The lentil loaf was a big success for me as it was my replacement for the turkey.  For the most part I was the only one who ate the lentil loaf.  In total the Thanksgiving menu consisted of the following vegan items:

Lentil Loaf (recipe here)
Garlic Roasted Mashed potatoes (recipe here)
Sweet Potatoes (recipe here)
Cranberry Sauce (from trader joe's)
Mixed Salad (greens from the farm, carrots, and tomatoes)
Fruit Salad (pomegranates, oranges, bananas)
Apple Pie
Pumpkin Pie (recipe here) I used the rustic crust from the options here.

This year I put a lot of thought into what dessert I was going to make.  I opted to cook a vegan pie crust opposed to the typical almond and date crust I have used in the past.  I found a blog called oh she glows to get my recipe for the pumpkin pie, the crust for the apple pie as well as the sweet potato recipe.  I really enjoy this blog.  I like the great food photography as well as the delicious looking recipes.  This was my first attempt ever at making a pie crust so I was a little bit nervous.  Overall the recipe I used for the pumpkin pie turned out wonderful!  The pie crust was more dense opposed to light and flaky but it was still delicious.  I think if I make this crust again I will use an actual rolling pin to get the crust really thin.  I just used a glass jar to roll it out which I think was a mistake.  One thing  I did differently was instead of using pumpkin puree from a can I opted to cook my own small pumpkins and create my own pumpkin puree.  The apple pie lattice top was fun to make, although the apple pie crust came out very dense and was hard to cut through unfortunately.  It tasted great, especially with a scoop of almond ice cream on top but next time I will use a rolling pin to get the crust very thin.  Enjoy my recipe for the apple pie below.  How was your thanksgiving?  Did you try any new recipes that turned out well?

Vegan Apple Pie:
Crust: I used the rustic pie crust found here.
Pie Filling:
8 apples of your choice
1/2 cup of honey
2 tbsp cinnamon
1 tbsp lemon juice
Directions: Pour the pie filling into the crust and bake at 350 degrees for 50 minutes.  Take it out of the oven and allow it to cool in the fridge before serving.