Self-Crust Pumpkin Pie

This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1⁄2 cup fat free egg substitute
• 15  ounces pumpkin puree
• 1⁄3 cup white sugar
• 1⁄3 cup  packed brown sugar
• 1⁄4 teaspoon salt
• 1 1⁄2 teaspoons cinnamon
• 3  tablespoons white flour
• 1  cup dry milk
• 1  cup water

Directions

1. Mix all ingredients except water together in a large bowl.
2. Gradually stir in water until well mixed.
3. Spray a 9-inch pan with cooking spray.
4. Pour batter into pan.
5. Bake at 350° for 45-55 minutes or until knife inserted 1 inch from the center comes out clean.
6. **Keep pie chilled after cooking.