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    You are in: Home / Recipes / Soymilk Pumpkin Pie Recipe
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    Soymilk Pumpkin Pie

    Soymilk Pumpkin Pie. Photo by ranch-girl

    1/3 Photos of Soymilk Pumpkin Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves; add pumpkin, soy milk, and eggs; whisk until well blended.
    2. 2
      Pour mixture into unbaked pastry.
    3. 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. 4
      Set pie on a rack until cool to touch, at least 2 hours.
    5. 5
      After serving, chill any remaining pie in an airtight container.

    Ratings & Reviews:

    • on November 29, 2013

      55

      Delicious! Everyone loved this pie. I just baked it in a frozen pre-made crust because my family isn't big on crusts anyway. I don't know why, but this was better than the pie I used to make with cow's milk! I used Organic Valley unsweetened soy milk. It did take longer to bake than it said, and I was wondering if there was too much soy milk in it, but in the end it was perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Soymilk Pumpkin Pie

    Serving Size: 1 (147 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 239.8
     
    Calories from Fat 85
    35%
    Total Fat 9.5 g
    14%
    Saturated Fat 2.3 g
    11%
    Cholesterol 52.8 mg
    17%
    Sodium 301.5 mg
    12%
    Total Carbohydrate 34.8 g
    11%
    Dietary Fiber 1.8 g
    7%
    Sugars 19.8 g
    79%
    Protein 5.2 g
    10%

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