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Soy Milk Pumpkin Pie

in Diana's Recipe Book

Average Rating: 
(total ratings: 11)
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Servings: 8
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.) 100% pumpkin puree
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

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°F (220 C) regular or convection oven. Bake for 15 minutes, then reduce temperature to 350°F (180 C), 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.

Makes 8 servings.

Per serving: 247 cal., 32% (78 cal.) from fat; 3.6 g protein; 8.7 g fat (3.3 g sat.); 38 g carbo (1 g fiber); 277 mg sodium; 58 mg chol.

Source: Sunset Magazine
Date: November 6, 2004


Reviewer: Dilek
I've tried baking pumpkin pie with vanilla yogurt to substitute evaporated milk, but soy milk turned out to be the best substitute for evaporated milk. Vanilla flavored soy milk gives a nice smooth flavor. Now I always use vanilla soymilk for pumpkin pie. It is SO good!

Reviewer: April
I made this for my sister-in-law who is lactose intolerant. She loved it and so did the rest of the family.

Reviewer: Connie Glass
This is the best pumpkin pie I have ever eaten. A pleasant surprise for the lactose intolerant.

Reviewer: Anu
Is there any way for making this eggless? My husband is allergic to eggs..

Reviewer: shannan
I use egg replacer from a Sprouts, Whole Foods, or any health food store. It may be a bit expensive, but it lasts forever. One only needs a tblsp of powder to 3 tblsp of wtr. Enjoy! I am vegan so I use this for many yummy sweets. Also, tofu scrambles are great for replacing scrambled eggs. Just add your spices.

Reviewer: Goldibug
Awesome! First pies I've ever made and everyone loved them. They seemed to take a lot longer to bake then what was suggested but they were still very good. To replace the 2 large eggs I used 4 tablespoons of cornstarch. Cornstarch is a cheap alternative to an egg replacer in baking.

Reviewer: kaenar
The last time I made a pumpkin pie, I substituted coconut milk for the evaporated milk the recipe called for. It was out of this world. Rich and tasty with no coconut taste at all. Great for non-dairy consumers.

Reviewer: Marianna
Love it! I have to be both Dairy and Gluten Free and I add a gluten-free crust. This recipe works perfectly for me and my mom and my friends and I love making it on holidays, especially Thanksgiving! We lower the amount of sugar to a third a cup, but besides that it tastes GREAT! Would recommend it to any viewer!

Reviewer: Becky
Super delicious! I made this today with left over pumpkin puree from Thanksgiving. I made little pumpkin pie tarts with my muffin tin, and they are delicious! Thanks for sharing!!

Reviewer: Tina S
I made this recipe using the artificially sweetened soy milk and Splenda as replacements. Cut out 90% of the carbs and lower fat and sugar content. Good for health and for low carb lifestyles.

Reviewer: Jody Noller


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