Soymilk Pumpkin Pie

READY IN: 1hr 15mins
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!

Ingredients Nutrition

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.

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