Soymilk Pumpkin Pie

• 3/4 cup sugar
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 (15 ounce) can pumpkin
• 1 1/4 cups soymilk
• 2 large eggs
• 1 (9 inch) pie shells (purchased, thawed if frozen or using your pastry recipe)

1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves; add pumpkin, soy milk, and eggs; whisk until well blended.
2. Pour mixture into unbaked pastry.
3. Set pie on bottom rack of a 425u0b0F oven; bake for 15 minutes, then reduce temperature to 350u0b0F; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
4. Set pie on a rack until cool to touch, at least 2 hours.
5. After serving, chill any remaining pie in an airtight container.

sugar, ground cinnamon, salt, ground ginger, ground nutmeg, ground cloves, pumpkin, soymilk, eggs, pie shells

Taken from www.food.com/recipe/soymilk-pumpkin-pie-85304 (may not work)