Return to Main Recipes Page/Return to Home Page
3 extra large eggs
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll the dough into an 11" round. Roll the dough lightly over the rolling pin, center it over a 10" pie plate, and unroll it over the plate. Gently press the dough all the way around to a 1/2" overhang, then decoratively flute the dough into a high-standing edge. The fluted edge should stand about 1/2" above the edge of the pan in order to create the filling.
In a bowl, by hand or using an electric mixer fitted with the paddle attachment, combine the eggs, brown sugar, and granulated sugar and beat on medium speed until blended.
Add the pumpkin, spices, and salt and beat until the pumpkin is incorporated.
Add the soy milk and beat until the filling is combined.
Place the pie shell on the lined baking sheet, then pour the filling into the pie shell. The filling will come almost to the top of the fluted edge. Carefully transfer the pie to the oven. Bake for about 45 minutes, or until the filling is set and the crust around the edge is a light golden brown. Remove the pie to a wire rack and let cool completely before serving. Store leftovers, covered with plastic wrap, in the refrigerator for no more than 2 days.
Poster's Notes:
Posted by Riva Ben-Ezra
Nutritional Info Per Serving: (excluding unknown items): 121Calories; 2g Fat (13.3% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 162mg Sodium.
1/2 cup dark brown sugar, firmly packed
1/4 cup granulated sugar
1 16-oz can pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup vanilla soy milk
Dough for pie crust
I used this recipe last year and it was excellent. I used Original (plain) Rice Dream instead of the soy milk. Since I had the large size can of pumpkin, I made two of the pies and froze the other. It came out pretty good!
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat; 1-1/2 Other Carbohydrates.