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.
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.
Set pie on a rack until cool, at least 2 hours. After serving, chill pie airtight.
Very good. My family prefers the more subtle spice flavors in this pie than other recipes. Easy enough for my 10 year old to make successfully.
was good but needed more consistency. It was a bit goopy.
