A beloved staple for Fall in our home!  This recipe is taken right off of the Libby’s canned pumpkin label.  Simply replace the evaporated milk with a half cup of soymilk!

Makes one 9 inch pie, about 8 servings



Three-quarters cup WHITE SUGAR

Half teaspoon FINE SEA SALT


Half teaspoon GROUND GINGER

One-quarter teaspoon GROUND CLOVES

Two large EGGS

One 15oz. can 100% PURE PUMPKIN

Half cup regular SOYMILK

One unbaked PIE CRUST  (From scratch tastes best, but if you get a store bought crust just check the ingredients label to make sure it is dairy free and processed in a facility free of nuts.  Pillsbury pie crust in the refrigerated dough section is dairy free.)



Preheat oven to 425F degrees.

In a mixing bowl, mix the first 7 ingredients together until well incorporated.  Gradually stir in the soymilk.  Pour into prepared unbaked pie crust.

Bake at 425F for 15 minutes, then reduce temperature to 350F and bake for another 40 minutes.  Pie is done when there is hardly any jiggle in the filling and a knife inserted into the middle comes out clean.  Remove from oven and place on a wire rack to cool.  (Plan on 2 hours or more for cooling.)  Do not cover, as the heat will cause condensation to build on top of the pie.  Serve or cover and refrigerate.

Serve with lightly sweetened whipped coconut cream or dairy free vanilla ice cream!  (Our fav brand of vanilla ice cream is So Delicious Soymilk Ice Cream.  Second best in our opinion is So Delicious Coconut Milk Ice Cream.)