self-crusting pumpkin pie

Name: Self-Crusting Pumpkin Pie
Prep time: 10 min
Cook time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1/2 cup(s) egg substitute (or two eggs); 1 can(s) (15 ounce) pumpkin puree (not pumpkin pie mix); 1/3 cup(s) granulated sugar; 1/3 cup(s) brown sugar, firmly packed; 1/4 teaspoon(s) salt; 1 1/2 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground nutmeg; 1/2 teaspoon(s) ground cloves; 1/2 teaspoon(s) ground ginger; 3 tablespoon(s) all purpose flour; 1 cup(s) dry milk powder; 1 cup(s) water

(1 RATING)

31 Pinches 2 Photos

Mikekey *

Seattle, WA

Updated on May 12, 2016

A lower carb version of the holiday staple.

Rate

prep time 10 Min

cook time 55 Min

method Bake

yield 8 serving(s)

Ingredients

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

How To Make self-crusting pumpkin pie

Step 1

Preheat oven to 350F. Coat a 9-inch pie pan with nonstick cooking spray.

Step 2

Mix all ingredients except water together in a large bowl.
Step 3

Gradually stir in water until well mixed.
Step 4

Pour batter into pan.
Step 5

Bake 45-55 minutes or until knife inserted 1 inch from the center comes out clean.
Step 6

Cool on wire rack.
Step 7

Refrigerate leftovers.
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