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Soy Milk Pumpkin Pie

James Carrier
Yield Makes 8 servings

Ingredients

  • 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 can (15 oz.) pumpkin
  • 1 1/4 cups soy milk (10 oz.)
  • 2 large eggs
  • Pastry for a single-crust 9-inch pie, purchased (thawed if frozen) or homemade

Nutrition Information

  • calories 247
  • caloriesfromfat 32 %
  • protein 3.6 g
  • fat 8.7 g
  • satfat 3.3 g
  • carbohydrate 38 g
  • fiber 1 g
  • sodium 277 mg
  • cholesterol 58 mg

How to Make It

  1. 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 in pan.

  2. Set pie on bottom rack of a 425° regular or convection oven. Bake for 15 minutes, then reduce temperature to 350°; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.

  3. Set pie on a rack until cool, at least 2 hours. After serving, chill pie airtight.