James Carrier
YieldsMakes 8 servings

How to Make It

Step 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.

Step 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.

Step 3
3

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

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

Directions

Step 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.

Step 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.

Step 3
3

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

Soy Milk Pumpkin Pie