This book provides some general background information for one of the most cherished American desserts, the traditional pumpkin pie, after which it discusses the origin of pumpkins as a source of human nourishment, while also presenting three authentic macrobiotic vegan recipe variants for preparing wholesome and nutritious pumpkin pies, whether for the general enjoyment of family gatherings or to be served as the grand finale of the Thanksgiving festival dinner table. The detailed and easy macrobiotic vegan recipes are supplemented by an appendix that a provides a four panel table displaying standard nutritional content information in daily value calculated format for winter squashes and pumpkin seeds, in addition to conversion tables between metric and imperial cooking measures. This book is in simplified Chinese language.