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Pumpkin Pie Recipe?

lockgavin

So I was interested in making the pumpkin pie featured over at the MC website a couple years ago (http://modernistcuisine.com/2010/12/a-modernist-christmas-feast/). I however have no carrrageenen. Is there a substitute that will result in a similar texture? Perhaps agar? If there is, what would be the sustittute in terms of % of the final puree mix?

carreg

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Chris_Young_80640

Agar won't give you the same result as carrageenan unfortunately. You can blend agar and gelatin and get a somewhat supple gel. You can try replacing half of the carrageenan with agar and the other half with gelatin. It will be a bit more heat stable than gelatin alone, but not as heat stable as carrageenan, so I would serve it no hotter than room temperature after it sets.