Go to the Recipe: Vegan Pumpkin Pie Pudding
I made this how it was instructed, except I used a "pumpkin spice" blend since I didn't have dried ginger. My motivation was my partner was missing pudding but lactose intolerance prevents that. This was excellent, and I look forward to making the other dishes Gellan Gum!
I was just going to ask this question. Thanks for asking.
Thank you for this recipe; we used it for all-vegan thanksgiving dessert, and it was a hit. Some graham crackers underneath for texture, and garnish was chestnuts with a little maple syrup to keep them interesting.
Not that we did any testing or development on, sorry.
Is there any nut free alternative?
They are part of the thickening that happens with this vegan style pudding. But if you need to swap anything out I would recommend a raw almond that has been soaked in water over night. or leave it out completely and swap its weight with water. then add a .5g more gelan
are the cashews absolutely required? any substitutes?
thanks - ya i was doing 1x batch - but good to know temp range is good. Def a keeper recipe and looking forward to trying the others -- I did use refined coconut oil which i prefer
Hi Mohit. Glad your liking the recipes. One question with the blending step. are you doing a 1x size batch or larger? For this one specifically it is really difficult to go up as it wants to set in the blender. If you got above 180 for over a minute you should be hydrated and won't get to a "brick" stage at this % of glean. It is acting more as a stabilizer and something that is preventing sineresis. The cashew is doing most of the thickening here. I've not had any issues with multiple types of blenders getting the mixture up but understand that its not working out that same way for you. I would recommend scaling the recipe down slightly to see if that helps out. Good luck!
Loving the new plant based AND/OR easy to make recipes (good variety from complex recipes that are fun to read/follow) - thank you Kyl !
Few notes/questions:
1. Taste is fantastic and it's so easy to make - can't wait to make the other puddings.
2. I used 75gm of brown sugar and about 30gm of mix of allulose + monk fruit + erythritol to cut down on the overall sugar - I can probably cut it down further next time. It seemed like sugar wasn't playing a structural role here (my guess) so I went ahead w/ the substitution.
3. It was impossible to get the mixture back to 200F in my high power blender (vitamix) even though I started with pretty hot liquid (didn't measure temp) - it stopped at 175 and the mixture became too dense/didn't move , so I moved it all to the stove and tried to cook it longer - I got it to about 190 before it was splattering/burning much (lot of mixing and low heat) and I just stopped there -- given gellen hydrates between 167- 203, I was assuming 5-7 mins at temp above 180F will be enough and "200" is just to make sure ? It seems to be setting ok in the fridge, but isn't getting 'hard' - is that expected ?
You can use other raw nuts if you want to give that a try.
I am not vegan in any way! I developed these because I am a huge fan of how this recipe works and makes epic puddings with very little effort. But the flavor of this is better than any other pumpkin pie filling I have had. If you have specific flavorings you like that are not in the recipe it is worth just adding it in!
In yalls honest opinion how would you compare the flavor and overall enjoyment to a nonvegan option? I am not vegan but I am open to preparing things either way, just trying to focus on finding and preparing the most satisfying.
If you have a high power blender there is enough friction to cause the mixture to heat up to boiling. If your blender can not achieve this, blend all ingredients and return your mixture to the pot on the stove. Continually mix with a whisk until you come to a simmer. Then cool.
Quick question - when in the blender you wrote "Continue blending until mixture registers at least 200 °F / 93 °C". to confirm, this is as it is cooling from boiling - you need to do this before it cools below 200 - is that correct? or do you have a magic blender that heats as well as blends? Thx
To be honest, I would say it would be better if you just leave the fat out all together, or use butter.
Thanks for including the fat substitutions. I’ve tried refined coconut oil a couple of times and still could taste coconut, which I despise.
Not being vegan, is there anything I should be watchful of if I want to try this with shortening?
Worth a try. I would use the same percentages and methods.
No you can not sorry.
Can I use agar agar instead of the gellan gum?
Can I substitute cashews with hemp seeds or other seeds?
