Soy Milk Pumpkin Pie

PREP AND COOK TIME: About 1 hour and 10 minutes, plus at least 2 hours to cool
MAKES: 8 servings

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 can (15 oz.) pumpkin
1 1/4 cups soy milk (10 oz.)
2 large eggs
Pastry for a single-crust 9-inch pie, purchased (thawed if frozen) or homemade

1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add pumpkin, soy milk, and eggs; whisk until well blended. Pour mixture into unbaked pastry in pan.

2. Set pie on bottom rack of a 425° regular or convection oven. Bake for 15 minutes, then reduce temperature to 350°; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.

3. Set pie on a rack until cool, at least 2 hours. After serving, chill pie airtight.

Per serving: 247 cal., 32% (78 cal.) from fat; 3.6 g protein; 8.7 g fat (3.3 g sat.); 38 g carbo (1 g fiber); 277 mg sodium; 58 mg chol.

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