Pumpkin Pie: Finally Got It

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Making a pumpkin pie without dairy products can be a challenge. This year I combined two recipes and got one that works well.

Pumpkin Pie

Makes two 9″ pies.

Preheat oven to 375° F


2 unbaked pie shells – single crust 9″

  • 2 – 15 ounce cans pumpkin
  • 4 large eggs
  • 2 1/2 cups unsweetened soymilk (used the 1/2 cup of soymilk to rinse pumpkin out of bottom of cans)
  • 1/2 tsp. cloves
  • 1 1/2 tsp cinnamon
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar

Combine bulleted ingredients in a large mixing bowl and mix well. Pour equal amounts into the two unbaked pie dough shells. Bake for 45 to 50 minutes at 375° F, or until a knife inserted into the filling comes out clean.

This entry was posted in Dessert.

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