I am trying to find a recipe that will make more of a smooth, custard-style pumpkin pie similar to that made with evaporated milk. I want to make a baked pie rather than a refrigerated one. Do you think soymilk or tofu does that better?
That is exactly what I was hoping to do with my pumpkin pie recipe. I just wanted to be somewhat assured it wasn't going to turn out funky like some things can when you substitute alternative ingredients.