Ingredients
-
3/4
-
1 1/4
-
1/2
-
1/4
-
1/8
-
1/8
-
1
-
1 1/4
-
2
-
1
-
-
-
-
-
Directions
Soymilk Pumpkin Pie, I haven’t tried this one yet but I’m submitting it for all my lactose intolerant friends I found this in a Sunset cookbook , Delicious! Everyone loved this pie I just baked it in a frozen pre-made crust because my family isn’t big on crusts anyway I don’t know why, but this was better than the pie used to make with cow’s milk! used Organic Valley unsweetened soy milk It did take longer to bake than it said, and I was wondering if there was too much soy milk in it, but in the end it was perfect!
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Steps
|
1
Done
|
In a Large Bowl, Mix Sugar, Cinnamon, Salt, Ginger, Nutmeg, and Cloves; Add Pumpkin, Soy Milk, and Eggs; Whisk Until Well Blended. |
|
2
Done
|
Pour Mixture Into Unbaked Pastry. |
|
3
Done
|
Set Pie on Bottom Rack of a 425f Oven; Bake For 15 Minutes, Then Reduce Temperature to 350f; Continue Baking Until Center of Pie Is Set and a Knife Inserted in the Middle Comes Out Clean, About 45 Minutes Longer. |
|
4
Done
|
Set Pie on a Rack Until Cool to Touch, at Least 2 Hours. |
|
5
Done
|
After Serving, Chill Any Remaining Pie in an Airtight Container. |
