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- 1 9-inch unbaked pie crust (see below for the recipe), well chilled
- 2 cups soy milk
- 3 large eggs plus 2 large yolks
- 1 teaspoon vanilla extract
- 3 tablespoons (1.5 oz) margarine, melted and cooled
- 1 (15-ounce) can pumpkin puree
- 1 cup drained candied yams from 15-ounce can (regular yams can be substituted)
- 3/4 cup sugar
- 1/4 cup maple syrup
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon table salt
- Transfer pie to wire rack and cool to room temperature, 2 to 3 hours.
- Quick Pumpkin Pie (adapted from Libbyâs)
- 1 9-inch unbaked deep-dish pie crust (see below for recipe)
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz) pumpkin puree
- 6 tablespoons Better than Milk soy milk powder (if using another brand use the amount of powder called for to make 3 cups)
- 1 1/2 cups water
- 1 1/2 cups (about 7 oz) all-purpose flour, plus additional for rolling out the dough
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 10 tablespoons (1 1/4 sticks) frozen margarine, cut into about 10 pieces
- 3 tablespoons ice water, plus 1 tablespoon if needed
View Full Recipe at Couldn't Be Parve
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