What role does salt play in pumpkin pie? My pie filling texture didn't seem right but I don't know what went wrong. The flavor was good, but the texture was a little off, but I don't even know how to explain the difference. But I later realized I forgot the salt. It's the only thing I can think of that made it different, but how?
Salt is fundamental to our sense of taste, leaving it out will definitely affect the flavor of a pie (or a cake, or a steak, or whatever) negatively. However, leaving it out shouldn't have affected the texture, you would need to use much more salt than I imagine your pie filling recipe called for to affect the texture at all.