Soymilk Pumpkin Pie Recipes

SOYMILK PUMPKIN PIE

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.

ANY MILK PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• Line pan with pasty, build up high fluted edge.
• Beat remaining ingredients together. Feel free to substitute alternate milks -- Almond, soy, coconut, whole, skim --Note: Rice milk does NOT work for this recipe -- Something about an enzyme that keeps it from thickening!
• Pour into pastry lined pan.
• Bake until knife inserted 1" from side comes out clean. Center may look soft but will set later.
• Bake at 425 degrees for 10 minutes then decrease to 350 degrees for 40-55 minutes. If crust starts to get too dark, cover with foil.
• Serve with sweetened whipped cream if desired.