| | Directions | | Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin, vanilla extract, and sugar-spice mixture. Gradually stir in soy milk. Pour into pie shell. Bake in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40 to 50 minutes or until toothpick inserted near center comes out clean. |
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| Ingredients | | - |  | 3/4 cup granulated white and brown sugar combination |
| - | | 1 teaspoon ground cinnamon |
| - | | 1/2 teaspoon kosher salt |
| - | | 1/4 teaspoon ground ginger |
| - | | 1/4 teaspoon ground cloves |
| - | | 1/2 teaspoon Vanilla Extract |
| - | | 2 eggs (Large) |
| - | | 15 ounces pureed Pumpkin from left over Sukkot decoration (or a can!) |
| - | | 12 fluid ounce vanilla or plain soy milk |
| - | | 1 unbaked frozen parve 9 inch (4 cup volume) deep-dish pie shell |
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