Tried making a pumpkin pie with cream of coconut. After 2 hours at 350, filling still won't bake totally. Anybody know what's wrong?

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14 Comments

Zoe B. September 11, 2014
Agar agar is also a good egg and gelatin substitute that is completely vegan and free of all allergens.
 
Alexandra V. September 9, 2014
Super heavy fat content....plus the viscosity would change how the pie would set. How does it taste?
 
Benjamin H. September 9, 2014
The taste is great, most of the coconut flavor is covered by the spice, so the flavor isn't really different from a normal pumpkin pie
 
Julie September 9, 2014
Here's a recipe from Food52 that includes eggs: https://food52.com/recipes/15143-meta-given-s-pumpkin-pie
 
Julie September 9, 2014
Was this a vegan recipe? If it didn't have eggs in it it may need to be chilled for a few hours in order to set completely.
 
Benjamin H. September 9, 2014
It's not vegan, the dairy is removed for kosher purposes, no soy because allergies. I've never had to use eggs for a pumpkin pie, but that might do the trick. How many eggs?
 
aargersi September 9, 2014
I agree with Julie - you definitely need eggs to get it to set as pumpkin pie is essentially a custard pie (though there are vegan versions out there!) most recipes call for 2 large eggs ...
 
Susan W. September 9, 2014
Did you follow a specific recipe or just replace something with cream of coconut. By cream of coconut, what exactly is in it?
 
Benjamin H. September 9, 2014
No specific recipe, used cream of coconut instead of condensed milk. It is a good substitute at a 1:1 ratio for cakes, but pie filling may be a whole other story. Cream of coconut is essentially condensed sweetened coconut milk; it has more coconut cream solids in it, and added sugar. This can apparently also has polysorbate 60 in it.
 
Susan W. September 9, 2014
I thought maybe you meant coconut milk or cream which is essentially just coconut and nothing else if you buy the good stuff. I have never made a pumpkin pie without eggs. You would need gelatin or something to make it set. A pumpkin pie made with eggs and coconut milk or coconut cream (the good stuff in a can, not the carton) in place of the cream or milk sounds delicious. My favorite pumpkin pie is from Cooks Illustrated. It calls for 4 eggs. You cook the pumpkin pie filling on the stovetop and pour it into the hot pie crust and then finish it in the oven. Their method makes for a nice crispy pie crust. If you google Cooks Illustrated Best Pumpkin Pie, the recipe will pop up.
 
Benjamin H. September 9, 2014
Hmmm… I haven't made this pie in 3 years, but I now remember that, while I didn't use eggs because of allergies, I used something else to get it to set. Can't find the old recipe. That would explain it.
 
Susan W. September 9, 2014
I'll bet it was gelatin, however, I think it would not be a pie that is baked. I think if you google vegan or eggless pumpkin pie, you'll find some options.
 
Benjamin H. September 9, 2014
That's cool, I'm not the one with the egg allergy, nor am I baking for her this time.
 
Benjamin H. September 9, 2014
Oh, and thanks to both of you.
 
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