Self-Crusting Pumpkin Pie

Mikekey *


A lower carb version of the holiday staple.


☆☆☆☆☆ 0 votes

10 Min
55 Min


  • 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
  • 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

How to Make Self-Crusting Pumpkin Pie


  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.

Printable Recipe Card

About Self-Crusting Pumpkin Pie

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

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