Post by Talia on Jun 7, 2011 17:44:52 GMT -5
This is a recipe I found online from Christy Jones. It was very very easy to make and turned out really well. The only thing you need to watch is the soy milk, because if you don't stir it enough and heat it up too quickly it becomes solid which is absolutely disgusting. It happened to me the first time, but the next two times were fine as I paid more attention.
Ingredients:
* 1 can (15 oz.) of pumpkin
* 3/4 cup sugar
* 1 teaspoon cinnamon
* 1/2 teaspoon ginger
* 1/2 teaspoon allspice
* 1 1/2 cups vanilla soy milk
* 4 Tablespoons water
* 4 Tablespoons cornstarch or arrowroot
and one pie crust from the pie crust recipe posted on this forum!
1 Mix the pumpkin, sugar, cinnamon, ginger, and allspice together in a large bowl.
2 Heat the vanilla soy milk in a small saucepan over low heat.
3 Dissolve the cornstarch or arrowroot powder in a small amount of cold water.
4 Add the dissolved cornstarch to the heated soy milk. Bring to a boil for one minute, then remove from heat. The soy milk should resemble vanilla pudding.
5 Stir the thickened vanilla soy milk into the pumpkin mixture.
6 Make the pie crust now if you haven't already, then pour it in.
Baking!
1. Preheat the oven 425 degrees.
2. Pour the pumpkin pie filling into the crust. Bake the pie at 425 degrees for 15 minutes, then reduce the oven temperature to 350 degrees. Bake the pie for 40-50 minutes, or until the pumpkin is firm.
3. Let the pie cool for about two hours before serving.
Ingredients:
* 1 can (15 oz.) of pumpkin
* 3/4 cup sugar
* 1 teaspoon cinnamon
* 1/2 teaspoon ginger
* 1/2 teaspoon allspice
* 1 1/2 cups vanilla soy milk
* 4 Tablespoons water
* 4 Tablespoons cornstarch or arrowroot
and one pie crust from the pie crust recipe posted on this forum!
1 Mix the pumpkin, sugar, cinnamon, ginger, and allspice together in a large bowl.
2 Heat the vanilla soy milk in a small saucepan over low heat.
3 Dissolve the cornstarch or arrowroot powder in a small amount of cold water.
4 Add the dissolved cornstarch to the heated soy milk. Bring to a boil for one minute, then remove from heat. The soy milk should resemble vanilla pudding.
5 Stir the thickened vanilla soy milk into the pumpkin mixture.
6 Make the pie crust now if you haven't already, then pour it in.
Baking!
1. Preheat the oven 425 degrees.
2. Pour the pumpkin pie filling into the crust. Bake the pie at 425 degrees for 15 minutes, then reduce the oven temperature to 350 degrees. Bake the pie for 40-50 minutes, or until the pumpkin is firm.
3. Let the pie cool for about two hours before serving.