By Hey Jude on February 29, 2004
Photo by ranch-girl
Photo by ranch-girl
"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."
Serving Size: 1 (147 g)
Servings Per Recipe: 8
"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: Recipe #286704. 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!"
"We made two different milk free pumpkin pies for Thanksgiving (I have a milk allergy). We made a pie using this recipe which was made with soymilk and made another pie following recipe that called for silken tofu. This Soymilk Pumpkin Pie was the clear winner. It's creamy and perfect. Also, instead of using plain or vanilla soymilk, we decided to try Silk's new pumpkin spice soymilk. I highly recommend it. This is my new favorite pumpkin pie recipe."
"easy, light and delicious - I make it in a graham cracker crust"
"Originally reviewed on 2/1/06 I gave this 4 stars mainly because mine needed to cook 15 minutes longer then stated. But seeing as how my husband badgered me for days about how this is the best pumpkin pie he has ever eaten, I decided it needed to be updated to 5 stars! *LOL* Here is my original review: I'm not lactose intolerant but I like to use soy in things and I had all the ingredients (including some pie crusts in the fridge) so this worked out great. Nice spicy flavor. Mine took 15 minutes longer to cook and probably could have gone 5 minutes longer even but I was impatient. I used sucanat (unrefined cane sugar) which, along with the brown soy milk, gave this a brown color. But it was sure tasty! "