Yummy Pumpkin Pie (that's dairy free!)

We had this for Thanksgiving dinner yesterday.  I wanted to try to do more dairy free stuff for Sarah.  This was wonderful.  In fact it was better than my regular pumpkin pie.  So it has become my new go-to recipe. The recipe is from Sunset magazine  

3/4 cup sugar
1 1/4 teaspoons 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- slightly beaten
1 (9 inch) pie shells (purchased, thawed if frozen or using your pastry recipe)

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.  Set pie on bottom rack of a 425°F oven; bake for 15 minutes, then reduce temperature to 350°F; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.  Set pie on a rack until cool to touch, at least 2 hours.  After serving, chill any remaining pie in an airtight container.