Soymilk Pumpkin Pie Recipe

Name: Soymilk Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 (15 ounce) can pumpkin; 1 1/4 cups soymilk; 2 large eggs; 1 (9 inch) pie shells (purchased, thawed if frozen or using your pastry recipe)

Servings: persons

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 (15 ounce) can pumpkin
1 1/4 cups soymilk
2 large eggs
1 (9 inch) pie shells (purchased, thawed if frozen or using your pastry recipe)

1
In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves; add pumpkin, soy milk, and eggs; whisk until well blended.
2
Pour mixture into unbaked pastry.
3
Set pie on bottom rack of a 425u00b0F oven; bake for 15 minutes, then reduce temperature to 350u00b0F; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
4
Set pie on a rack until cool to touch, at least 2 hours.
5
After serving, chill any remaining pie in an airtight container.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup sugar, 1 1/4 teaspoons ground cinnamon, 1/2 teaspoon salt, 1/4 teaspoon ground ginger, and more.

Yes, Soymilk Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Soymilk Pumpkin Pie

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