What a delicious treat this was, and so easy to adapt and make as a vegan dessert. The gingerbread crust tastes fantastic with the pears.
We substituted vegan margarine for the butter, and an egg replacement (Orgran “No Egg”) for the egg yoke, and it turned out perfect. Instead of the whipped cream we made a simple sauce from “rice cream” and powdered sugar with a splash of vanilla extract. Of course, there are also non-dairy whipped toppings that could be used. This recipe is very quick and easy to make. While pears are still in season, we will be having this again.