Soy Milk Pumpkin Pie Recipe

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

Step 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

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

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories247

% Daily Value *
Total Fat 8.7g12%

Saturated Fat 3.3g17%
Cholesterol 58mg20%
Sodium 277mg13%
Total Carbohydrate 38g14%

Dietary Fiber 1g4%
Protein 3.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Soy Milk Pumpkin Pie