Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin, vanilla extract, and sugar-spice mixture. Gradually stir in soy milk.
Pour into pie shell.
Bake in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40 to 50 minutes or until toothpick inserted near center comes out clean.
Ingredients
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3/4 cup granulated white and brown sugar combination
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1 teaspoon ground cinnamon
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1/2 teaspoon kosher salt
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1/4 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/2 teaspoon Vanilla Extract
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2 eggs (Large)
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15 ounces pureed Pumpkin from left over Sukkot decoration (or a can!)
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12 fluid ounce vanilla or plain soy milk
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1 unbaked frozen parve 9 inch (4 cup volume) deep-dish pie shell
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