Diana's Desserts - www.dianasdesserts.com
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Soy Milk Pumpkin Pie
in Guest Recipe Book
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Average Rating:
(total ratings: 11) [Read reviews] [Post a review] |
| Servings: 8 |
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.) 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 |
| Instructions: 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 |
Reviews
Reviewer: Dilek
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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!
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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
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I made this for my sister-in-law who is lactose intolerant. She loved it and so did the rest of the family.
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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
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This is the best pumpkin pie I have ever eaten. A pleasant surprise for the lactose intolerant.
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This is the best pumpkin pie I have ever eaten. A pleasant surprise for the lactose intolerant.
Reviewer: Anu
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Is there any way for making this eggless? My husband is allergic to eggs..
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Is there any way for making this eggless? My husband is allergic to eggs..
Reviewer: shannan
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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.
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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
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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.
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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
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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.
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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
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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!
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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
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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!!
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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
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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.
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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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Yummo~
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Yummo~