Self-Crust Pumpkin Pie

Name: Self-Crust Pumpkin Pie
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 serving(s)
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

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Recipe by Sages Mom

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

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READY IN: 1hr 5mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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

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