Soy Milk Pumpkin Pie a Thankgiving's Recipe

Posted by Chantel M. recipe contributed by my recipe

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

Preparation

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

Yield: Makes 8 servings

( Source Sunset )
NOVEMBER 2003