Self-Crusting Pumpkin Pie

Mikekey *


A lower carb version of the holiday staple.

☆☆☆☆☆ 0 votes
10 Min
55 Min


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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


  • 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.

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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