Dry Nonfat Milk Pumpkin Pie

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READY IN: 1hr 15mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup sanalac nonfat dry milk powder
  • 34
    cup sugar
  • 1
    teaspoon cinnamon
  • 12
    teaspoon salt
  • 12
    teaspoon ginger
  • 14
    teaspoon clove
  • 1 23
    cups water
  • 2
    eggs (wisk well)
  • 1
    (16 ounce) can pumpkin (about 2 cups)
  • 9
    inches pastry shells
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DIRECTIONS

  • Thoroughly mix dry ingredients together (so powdered milk will mix more easily), wisk in water, eggs, and pumpkin. (If you are using a mixer beat until smooth, but I prefer the easy clean-up of a wire wisk.).
  • Pour into a 9 inch unbaked pastry shell and bake 15 min at 425 and then 50 to 60 min longer at 350.
  • Baking the pie on the bottom shelf will brown the crust nicely on the bottom. The top of the pie does tend to brown a bit more than a regular canned milk recipe, but we prefer this one.
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