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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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