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.
Provided by Hey Jude
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Set pie on bottom rack of a 425°F oven; bake for 15 minutes, then reduce temperature to 350°F; 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 to touch, at least 2 hours.
- After serving, chill any remaining pie in an airtight container.
Nutrition Facts : Calories 239.8, Fat 9.5, SaturatedFat 2.4, Cholesterol 52.9, Sodium 301.5, Carbohydrate 34.8, Fiber 1.8, Sugar 19.8, Protein 5.2
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gbaderogeorge oluwatemilorun
[email protected]Overall, this pie was a good experience. I would recommend it to others.
Nanfuka Angel
[email protected]This pie was a bit too dense for my taste. I would have preferred a lighter, fluffier filling.
Ebrahim Elite
[email protected]I loved the unique flavor of this pie. The soy milk and pumpkin were a perfect combination. I'll definitely be making this again.
JOY MONDOL
[email protected]This pie was easy to make and turned out great! I'll definitely be making it again for my next party.
Moses Kaai
[email protected]The crust was a bit dry, but the filling was delicious. I would recommend blind baking the crust before filling it.
Mohini Pandey
[email protected]This pie was a bit too sweet for my taste, but other than that it was very good. I would recommend using less sugar next time.
micro tech
[email protected]I'm not a huge fan of pumpkin pie, but this one was really good. The soy milk gave it a nice richness and the crust was flaky and buttery.
wasim iqbal
[email protected]This pie is a must-try for any pumpkin pie lover. It's creamy, flavorful, and has the perfect amount of sweetness.
SHAKA KING
[email protected]I've made this pie several times now and it's always a hit. It's the perfect dessert for any occasion.
Rizvanovic Elena
[email protected]This is my new favorite pumpkin pie recipe! It's creamy, delicious, and perfect for fall.
Arthur Padilla
[email protected]Overall, this pie was a good experience. I would recommend it to others.
Joseph Ganz
[email protected]This pie was a bit too dense for my taste. I would have preferred a lighter, fluffier filling.
Mohammed Kameel
[email protected]I loved the unique flavor of this pie. The soy milk and pumpkin were a perfect combination.
Gavin
[email protected]This pie was easy to make and turned out great! I'll definitely be making it again.
Kaidence McLaughlin
[email protected]The crust was a bit dry, but the filling was delicious.
Flavian Sanga
[email protected]This pie was a bit too sweet for my taste, but other than that it was very good.
Dima Gurevich
[email protected]I'm not usually a fan of pumpkin pie, but this one was really good. The soy milk gave it a nice twist.
Shaun De Andrews
[email protected]This pie was delicious! The soy milk made the filling extra creamy and smooth. I also loved the pumpkin spice flavor.
Nayab ktk
[email protected]This soy milk pumpkin pie was a hit at our Thanksgiving dinner! Everyone loved the creamy, rich filling and the flaky, buttery crust. I'll definitely be making this again next year.