Recipe by Hey Jude
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.
Top Review by ranch-girl
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!
- 3⁄4 cup sugar
- 1 1⁄4 teaspoons ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 1 (15 ounce) can pumpkin
- 1 1⁄4 cups soymilk
- 2 large eggs
- 1 (9 inch) pie shells (purchased, thawed if frozen or using your pastry recipe)
Directions See How It's Made
- In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves; add pumpkin, soy milk, and eggs; whisk until well blended.
- Pour mixture into unbaked pastry.
- 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.
- Set pie on a rack until cool to touch, at least 2 hours.
- After serving, chill any remaining pie in an airtight container.