Next to turkey, pumpkin pie is probably the flavor I associate most with Thanksgiving. However, my last attempt at egg and dairy free pumpkin pie was marginal at best. So I searched my cookbooks and the internet trying to find a new recipe. What I found were a multitude of recipes in three basic categories of egg substitutes: gelatin, tofu, and cornstarch. The gelatin recipes were mainly just chilled pies and since pumpkin pie is really just pumpkin mousse if you don’t bake it, I opted to ignore that category. That left me with tofu and cornstarch so I picked a likely candidate in each and pulled out my measuring cups.
Coming out of the oven, the tofu pie looked just like regular pumpkin pie. It even had the small cracks on top that are characteristic of pumpkin pie. The cornstarch pie, on the other hand, was very wiggly. We’re talking watch-it-wiggle-see-it-jiggle kind of wiggly. I was skeptical. After chilling, however, both pies were nice and solid. The cornstarch pie still looked a bit bizarre for pumpkin sporting that dried pudding look. And the cracks on the tofu pie had widened with chilling and made it look a bit old and dried out (which it wasn’t). But both looked tasty when sliced, giving me hope.
Tofu Pie
Cornstarch Pie

However, looks aren’t everything. In any kitchen experiment, looks must be factored in with taste and the ever important texture. Some of you may think that taste is the most important element in any cuisine, but honestly texture is just as important. The right flavor coupled with the wrong texture still signals disaster (Think of buttered popcorn flavor jelly beans . . . mega yuck.). And so we tasted. And surprisingly, the texture on both was fine. The tofu pie had the same creamy texture that regular pumpkin pie has and while the cornstarch pie was smoother and a bit more solid, neither was an abhorence on my tongue. And the flavor was right. The tofu pie just needed a bit more spice (it had plenty of ginger but needed just a touch more cinnamon). The only complaint I had for either was the slight, strange aftertaste that accompanied the tofu pie. My niece, Sage, (who is also on a completely dairy free diet) agreed about the aftertaste but it didn’t bother anyone else. The boys and even Kev ate both . . . willingly.
So the end result of our tastathon was a tie in the pumpkin category and two very usable recipes to be baked up for future Thanksgiving celebrations. Bon appetite, all!