Soy Milk Pumpkin Pie

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 32%
  • Protein: 3.6g
  • Fat: 8.7g
  • Saturated fat: 3.3g
  • Carbohydrate: 38g
  • Fiber: 1g
  • Sodium: 277mg
  • Cholesterol: 58mg

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

Preparation

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