best moist but structural vegan pumpkin pie recipe?
December 24, 2009 9:48 PM Subscribe
My ideal pumpkin pie is very moist, not too sweet, and quite structural. Is it possible to achieve this in a vegan recipe?
posted by amtho to food & drink (11 answers total) 4 users marked this as a favorite
We have a can of pumpkin in the cupboard. I'd love to whip up a pie. I have silken tofu, Bob's Red Mill egg replacer, tapioca starch, sugar, soy milk, rice milk, soy yogurt, bananas, and coconut milk "drink".
Does anyone have experience with a vegan (no eggs or condensed milk) pumpkin pie recipe that's delicious and moist, and solid at room temperature?
My previous attempts have either not gelled or have been kind of like eating dehydrated sugary pumpkin sediment - better than my description sounds, but not what I want. On reflection, I think that my favorite non-vegan pumpkin pies have had a lot of egg to provide the structure to keep them thick and moist while holding their shape when cut (and providing decent mouth feel).