Soymilk Pumpkin Pie: A Delightful Dairy-Free Dessert
Description:
A scrumptious twist on the classic pumpkin pie, this Soymilk Pumpkin Pie is perfect for those with lactose intolerance or anyone looking to enjoy a dairy-free treat. With its rich, spiced pumpkin filling and smooth, creamy texture, this pie makes an excellent addition to your holiday spread, whether it’s for Thanksgiving, Christmas, or just a cozy winter gathering. Found in a Sunset cookbook, this recipe is a hit for its flavor and its ability to cater to dietary needs.
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 cup canned pumpkin
- 1 1/4 cups soymilk
- 2 large eggs
Instructions:
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Preheat and Prep:
- Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for the initial baking phase which helps to set the crust and begin the cooking process of the filling.
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Mix Spices and Pumpkin:
- In a large mixing bowl, combine the sugar, ground cinnamon, salt, ground ginger, ground nutmeg, and ground cloves. Whisk them together until well mixed to ensure that the spices are evenly distributed.
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Incorporate Pumpkin and Soymilk:
- Add the canned pumpkin to the spice mixture and stir until fully incorporated. Gradually pour in the soymilk, mixing continuously to create a smooth and uniform batter.
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Add Eggs:
- Crack the eggs into the mixture and whisk until everything is well combined. This step is essential as the eggs help to bind the filling and give it its custard-like consistency.
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Prepare the Pie Crust:
- Pour the prepared pumpkin mixture into an unbaked pie crust. If you’re using a pre-made crust, ensure it is properly fitted to your pie dish. For a homemade touch, you might choose to make your own crust from scratch.
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Bake:
- Place the pie on the bottom rack of your preheated oven. Bake at 425°F for 15 minutes. This initial high temperature helps to set the crust and begin the baking of the filling.
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Reduce Temperature:
- After 15 minutes, reduce the oven temperature to 350°F (175°C). Continue to bake the pie for an additional 45 minutes, or until the center of the pie is set. To check for doneness, insert a knife into the center of the pie; it should come out clean.
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Cool:
- Once baked, remove the pie from the oven and place it on a cooling rack. Allow it to cool completely to the touch, which should take at least 2 hours. This cooling period helps the pie to set properly and makes it easier to slice.
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Serve and Store:
- Serve the pie at room temperature or chilled. Any leftover pie should be covered and stored in an airtight container in the refrigerator to keep it fresh.
Nutrition Information (per serving, based on 8 servings):
- Calories: 239.8
- Fat: 9.5 g
- Saturated Fat: 2.4 g
- Cholesterol: 52.9 mg
- Sodium: 301.5 mg
- Carbohydrates: 34.8 g
- Fiber: 1.8 g
- Sugar: 19.8 g
- Protein: 5.2 g
Tips for Perfect Pie:
- Spice Adjustments: Feel free to adjust the amount of spices to suit your taste. Adding a bit more cinnamon or nutmeg can enhance the flavor profile.
- Crust Options: For a gluten-free option, consider using a gluten-free pie crust or making your own from almond flour or coconut flour.
- Serving Suggestions: Top with a dollop of coconut whipped cream or a sprinkle of cinnamon for an extra touch of indulgence.
Enjoy this delightful Soymilk Pumpkin Pie with your friends and family, knowing that it caters to those with lactose intolerance while still delivering all the warm, comforting flavors of a classic pumpkin pie. 🍂🧡🥧
