Self-Crusting Pumpkin Pie

Mikekey K

By
@Mikekey

A lower carb version of the holiday staple.


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Serves:

8

Prep:

10 Min

Cook:

55 Min

Method:

Bake

Ingredients

1/2 c
egg substitute (or two eggs)
1 can(s)
(15 ounce) pumpkin puree (not pumpkin pie mix)
1/3 c
granulated sugar
1/3 c
brown sugar, firmly packed
1/4 tsp
salt
1 1/2 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/2 tsp
ground cloves
1/2 tsp
ground ginger
3 Tbsp
all purpose flour
1 c
dry milk powder
1 c
water

Directions Step-By-Step

1
Preheat oven to 350F. Coat a 9-inch pie pan with nonstick cooking spray.
2
Mix all ingredients except water together in a large bowl.
3
Gradually stir in water until well mixed.
4
Pour batter into pan.
5
Bake 45-55 minutes or until knife inserted 1 inch from the center comes out clean.
6
Cool on wire rack.
7
Refrigerate leftovers.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb
Hashtag: #self-crusting