• 1 9-inch unbaked deep-dish pie crust
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 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

Preheat oven to 425. Mix sugar, cinnamon, ginger and cloves in a small bowl. Beat the eggs in a large bowl. Stir in pumpkin and sugar mixture. Combine soy milk powder and water in a medium bowl and whisk until no lumps remain. Gradually stir soy mixture into the pumpkin mixture. Pour into pie shell.

Bake for 15 minutes. Reduce the oven temperature to 350 and bake for 40-50 minutes more, or until a knife inserted near the center comes out clean. Remove from the oven and cool on a rack for two hours. Serve immediately or refrigerate.

This recipe is adapted from Libby’s.