Soy Milk Pumpkin Pie

Yield: Makes 8 servings

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.) pumpkin
• 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

Preparation

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° regular or convection oven. Bake for 15 minutes, then reduce temperature to 350°; 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.

Nutritional Information

Calories:

247 (32% from fat)

Protein:

3.6g

Fat:

8.7g (sat 3.3)

Carbohydrate:

38g

Fiber:

1g

Sodium:

277mg

Cholesterol:

58mg