Soymilk Pumpkin Pie

"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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Soymilk Pumpkin Pie created by ranch-girl
Ready In:
1hr 15mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • 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.

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  1. Feathers M.
    I used 2tsp of pumpkin spice, little less than 1/2 cup of cane sugar, 1 cup and 2tbsp trader joes soy beverage, tested multiple times as seen in the picture and cooked for an hour after 15 min at 425F and it still tasted amazing. It was perfectly sweet enough for me. Will make again 10/10. For the crust i made with only applesauce and oats from planted365.com
     
    • Review photo by Feathers M.
  2. 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. ranch-girl
    Soymilk Pumpkin Pie Created by ranch-girl
  4. VeneziaAmore
    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!
     
  5. VeneziaAmore
    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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