Soy Milk Pumpkin Pie

Source: Genius Kitchen


Food Fact

Soy milk is typically made from whole soybeans which are soaked in water, ground, cooked and filtered. The natural protein, oil, fiber and sugars are retained, making a nutritious soy base which is then mixed with a stabilizer, flavorings and sometimes sweeteners for a tasty dairy alternative.



  • 3/4 cup sugar
  • 1-1/4 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • One 15-ounce can pumpkin
  • 1-1/4 cups soy milk
  • 2 large eggs
  • One 9-inch pie shell, store-bought or homemade (thawed if frozen)


  1. Preheat oven to 425 F.

  2. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin, soy milk and eggs. Whisk until well blended.

  3. Pour mixture into unbaked pastry.

  4. Set pie on bottom rack of oven and bake for 15 minutes. Reduce temperature to 350 F and continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.

  5. Set pie on a rack until cool to the touch, at least 2 hours.

  6. After serving, chill any remaining pie in an airtight container.

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