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