Soymilk Pumpkin Pie
Indulge in the creamy, spiced perfection of Soymilk Pumpkin Pie—an irresistible vegan twist on the classic holiday dessert. This recipe combines velvety pumpkin puree with unsweetened soymilk, sweetened with brown sugar and infused with a warming blend of cinnamon, ginger, nutmeg, and cloves. Cornstarch lends the filling a luscious, custard-like texture, while a hint of vanilla extract adds depth to every bite. Baked in a flaky premade pie crust, this dairy-free treat is a breeze to prepare and perfect for any festive occasion. Serve it chilled or at room temperature, and top it with a dollop of dairy-free whipped cream for the ultimate holiday indulgence. Whether you're vegan, lactose-intolerant, or simply looking to switch up your dessert game, this Soymilk Pumpkin Pie is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 425 grams Pumpkin puree
- 240 milliliters Soymilk (unsweetened)
- 150 grams Brown sugar
- 40 grams Cornstarch
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 1 teaspoon Vanilla extract
- 1 9-inch Premade pie crust (vegan if required)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the pumpkin puree, unsweetened soymilk, and brown sugar. Whisk thoroughly until the mixture is smooth.
Add the cornstarch, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to the bowl. Stir until all the dry ingredients are fully incorporated and the filling is smooth.
Mix in the vanilla extract and ensure the filling is evenly blended.
Place the premade 9-inch pie crust onto a pie pan if not already in one. Flute the edges or crimp them to your liking.
Pour the pumpkin filling mixture into the pie crust, spreading it out evenly with a spatula.
Place the pie pan on the center rack of the preheated oven and bake for 60 minutes. The filling should appear set and slightly puffed around the edges.
Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours. The filling will firm up further as it cools.
Once cooled, refrigerate the pie for at least 4 hours or overnight to allow the flavors to develop fully.
Serve chilled or at room temperature. Optionally, garnish with a dollop of dairy-free whipped cream or a sprinkle of cinnamon before serving.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2176 mg | 95% | |
| Total Carbohydrate | 327.8 g | 119% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 164.9 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 620 mg | 48% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1502 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
