Recipes

Back to Desserts | Back to Recipe Main


Pumpkin Silk Pie

Ingredients

1 cup packed light-brown sugar
1 teaspoon sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups Pumpkin Purée
4 large eggs, lightly beaten
1 1/2 cups evaporated soymilk
1 deep dish pie crust



Instructions

Preheat oven to 425°F.

To make the evaporated soymilk: Put 3 1/2 cups of Silk® Soymilk in a saucepan and cook over a medium-low heat, stirring constantly, until the volume is reduced to 1 1/2 cups. Add 1 tsp. of sugar and 1 Tbsp. of cornstarch as needed. Mix well and allow to cool before adding to the pie mixture.

Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin purée and 3 eggs. Beat well. Add evaporated soymilk, and combine. Set aside.

Prepare a chilled pie shell, use a fork to prick holes in the bottom of the pie shell so that it does not bubble. Beat the remaining egg and use to lightly glaze the edges of the pie shell. Fill the pie shell with pumpkin mixture. Transfer to prepared baking sheet.

Bake for 10 minutes. Reduce heat to 350°F, and continue baking for 30 minutes more. Cool on a wire rack.

 

 

 

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association