It's been a while since I've had pumpkin pie, but I seem to remember that the filling is supposed to be a custard that sets rather than something that is prone to melting. I tried the It Doesn't Taste Like Chicken recipe, and I feel like the filling just thickened during cooking and was chilled until I was left with filling that was thick but mushy, with none of the bite that I think I remember from pumpkin pie.
Does anyone know a recipe for filling that accomplishes what I'm describing?
by chayasara
7 Comments
I use silken tofu when I make pumpkin pie and I feel like it turns out pretty similar to what I remember pumpkin pie being
A bit of agar powder will make a starch-gelled pudding like this “set up” more like an egg-custard. Try 3g (~3/4 tsp) to start.
(Useful ratio: 100g of liquid, ~5g starch and ~0.5g agar, cooked to a boil for at least 2-3 minutes, make a roughly egg-custard consistency. Adjust up and down until you get your desired texture; more starch will make it thicker and puddingier, more agar will make it more standuppy/shear/brittle. Go ahead and experiment with changes in fat percentage, sugar, protein, etc. — the backbone of the texture is a robust hydrocolloid, not a finicky emulsion.)
The egg is what makes non-vegan pie set. It might be worth trying an eggy recipe and just subbing Just Egg. It’s expensive, but I assume this is fire a holiday dinner so might be worth a little splurge.
I have started putting one or 2 teaspoons of cornstarch into anything pudding-like that I make.
My family has been using [this recipe](http://www.veganconnection.com/recipes/pumpkin_pie.htm) forever, it’s exactly what you describe. Highly recommend! We went through tons of failed experiments first, but this one’s a big hit.
That’s weird cause this is the recipe I use and it always turns out so well! It sets real nice too, it just needs a day in the fridge
[nora cooks vegan](https://www.noracooks.com/vegan-pumpkin-pie/#wprm-recipe-container-3405) has been my go-to since going vegan.