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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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. 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 (15 ounce) can pumpkin |
1 1/4 cups soymilk |
2 large eggs |
1 (9 inch) pie shells (purchased, thawed if frozen or using your pastry recipe) |
Directions:
1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves; add pumpkin, soy milk, and eggs; whisk until well blended.
2. Pour mixture into unbaked pastry.
3. 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.
4. Set pie on a rack until cool to touch, at least 2 hours.
5. After serving, chill any remaining pie in an airtight container.
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