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Ingredients

  • 1 9-inch unbaked pie crust (see below for the recipe), well chilled
  • 2 cups soy milk
  • 3 large eggs plus 2 large yolks
  • 1 teaspoon vanilla extract
  • 3 tablespoons (1.5 oz) margarine, melted and cooled
  • 1 (15-ounce) can pumpkin puree
  • 1 cup drained candied yams from 15-ounce can (regular yams can be substituted)
  • 3/4 cup sugar
  • 1/4 cup maple syrup
  • 2 teaspoons grated fresh ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon table salt
  • Transfer pie to wire rack and cool to room temperature, 2 to 3 hours.
  • Quick Pumpkin Pie (adapted from Libby’s)
  • 1 9-inch unbaked deep-dish pie crust (see below for recipe)
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz) pumpkin puree
  • 6 tablespoons Better than Milk soy milk powder (if using another brand use the amount of powder called for to make 3 cups)
  • 1 1/2 cups water
  • 1 1/2 cups (about 7 oz) all-purpose flour, plus additional for rolling out the dough
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 10 tablespoons (1 1/4 sticks) frozen margarine, cut into about 10 pieces
  • 3 tablespoons ice water, plus 1 tablespoon if needed

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Comments

  • ShaleeDP
    December 9, 2013
    I have a version of this too. All good :)

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