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Pumpkin Pie

What you need: 

1 1/2 cups nondairy milk (I use soy)
2 tablespoons Ener-G egg replacer
1 (16 ounce) can pumpkin
1/2 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon ginger
2 pie crusts

What you do: 

1. Preheat oven to 425 degrees F. Blend the milk and egg replacer together in a bowl using a whisk.
2. Add the remaining ingredients and mix well. Pour into crusts, and bake 20 minutes.
3. Remove pies from the oven and allow to cool before slicing and serving.

Preparation Time: 
Cooking Time: 
Recipe Category: 


There was nowhere near enough mix to justify filling up two pie crusts so I poured it all in one, and had it on 400 in the oven for about an hour until it hardened a little bit and started looking like pie.  20 minutes was definitely not enough time as it looked like pumpkin soup.  The pie tastes alright but it still seems to me as if there's an important component missing.  In any case I would recommend sweetening it a bit more as it tastes alright but I think it could be sweeter.


There is now an aerosol soy whipped cream called Soyatoo!  Mmmm.

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