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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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    Units: US | Metric


    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.

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    Ratings & Reviews:

    • on November 29, 2013


      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!

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    • on September 26, 2010


      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!

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    • on February 07, 2010


      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!

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    Read All Reviews (6)


    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
    Total Fat 9.5 g
    Saturated Fat 2.3 g
    Cholesterol 52.8 mg
    Sodium 301.5 mg
    Total Carbohydrate 34.8 g
    Dietary Fiber 1.8 g
    Sugars 19.8 g
    Protein 5.2 g

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