Soymilk Pumpkin Pie

Hey Jude's Note:

I haven't tried this one yet but I'm submitting it for all my lactose intolerant friends. I found this in a Sunset cookbook.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• ¾ cup sugar
• 1 ¼ teaspoons ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground ginger
• 1⁄8; teaspoon ground nutmeg
• 1⁄8; teaspoon ground cloves
• 1 (15 ounce) can pumpkin
• 1 ¼ cups soymilk
• 2 large eggs
• 1 (9 inch) pie shells (purchased, thawed if frozen or using your pastry recipe)

Directions:

1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves; add pumpkin, soy milk, and eggs; whisk until well blended.
2. Pour mixture into unbaked pastry.
3. Set pie on bottom rack of a 425°F oven; bake for 15 minutes, then reduce temperature to 350°F; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
4. Set pie on a rack until cool to touch, at least 2 hours.
5. After serving, chill any remaining pie in an airtight container.

Reviews

[VeneziaAmore]

Great recipe! This is, hands down, the best pumpkin pie I ever made; and my husband and children agree! I substituted almond milk for the soy milk, and the pie needed to cook a little longer than stated -- which was perfectly fine. This recipe is a real winner. Thank you!

[Lalaloula]

Wow, this is a great, yummy and easy to make pie! It whipped up in nearly no time and baked through beautifully in the time stated. I used this recipe for the crust: Mini Apple Pies (So Easy, Not Much Hassle !). For the filling I cooked and mashed a fresh hokkaido squash, which has an edible green peel (the chunks in the pic). It was a little more liquid than store bought puree, so I only used half the milk. Instead of soy I used oat milk, which worked out nicely. THANKS SO MUCH for sharing this great recipe with us, Hey Jude!

[Ameshutch]

We made two different milk free pumpkin pies for Thanksgiving (I have a milk allergy). We made a pie using this recipe which was made with soymilk and made another pie following recipe that called for silken tofu. This Soymilk Pumpkin Pie was the clear winner. It's creamy and perfect. Also, instead of using plain or vanilla soymilk, we decided to try Silk's new pumpkin spice soymilk. I highly recommend it. This is my new favorite pumpkin pie recipe.