So you know, for years I used the Libby’s recipe, the one on the side of the pumpkin can. It works great for conventional pumpkin pie! All I had to do was substitute a little honey and molasses or maple syrup for the sugar and add more spice since I like a really spicy pumpkin pie! Last year we upped the ante and substituted coconut milk for the evaporated milk and made a gluten-free crust. As I noted above, it was wonderful!
As you read what follows, please bear in mind that the idea of giving up is not in my DNA. I come from a long line of very determined women – according to the men in the family we are either stubborn or downright ornery (but what do they know?). I started out determined to make it work. Here is a record of my experiments:
- Substituted flax for eggs – it tasted strange and it never really congealed; kind of soupy
- Substituted applesauce and a little soda water for eggs – it tasted strange and but was very liquid
- Substituted tapioca eggs – it tasted good but never really congealed; kind of soupy
- Substituted tapioca powder for eggs – the taste was a little strange, but it did congeal
- Substituted cashew butter for eggs – the taste was AWFUL but it did congeal
- Substituted corn starch for eggs – tasted terrible but it did congeal even though it was gritty instead of smooth
- Substituted banana for eggs – tasted terrible and did not congeal well
- Substituted vinegar/baking powder – terrible taste but it did congeal slightly
After 8 unsuccessful tries, I give up!! I have come to the conclusion that eggs not only bind and leaven the pie but also add a certain flavor that I associate with good pumpkin pie.
I have officially been defeated by pumpkin! So it is time for an executive decision: no vegan pumpkin pie this year. I am going to make apple pie for Thanksgiving – that I know will work! Other than that, I am just going to “cheat” and eat real pumpkin pie with eggs! Hopefully someone will bring one!
