Self-Crusting Pumpkin Pie

2
Mikekey *

By
@Mikekey

A lower carb version of the holiday staple.

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

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

About Self-Crusting Pumpkin Pie

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