Prep 15 mins
Cook 1 hr
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.
- 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.
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!
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!
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!