Self-Crusting Pumpkin Pie
Created by Mikekey on October 22, 2014
- Servings: 8
- Prep Time: 10m
- Cook Time: 55m
- Recipe #14988
Ingredients
- 1/2 cup fat-free egg substitute
- 1 can (15 ounce) pureed pumpkin (pure)
- 1/3 cup granulated white sugar
- 1/3 cup packed brown sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 3 tablespoons all-purpose flour (white)
- 1 cup dry milk
- 1 cup water
How to Make
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Step 1: Preheat oven to 350F. Coat a 9-inch pie pan with nonstick cooking spray.
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Step 2: Mix all ingredients except water together in a large bowl.
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Step 3: Gradually stir in water until well mixed.
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Step 4: Pour batter into pan.
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Step 5: Bake 45-55 minutes or until knife inserted 1 inch from the center comes out clean.
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Step 6: Cool on wire rack.
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Step 7: Refrigerate leftovers.
Nutritional Facts
- Serving Size: 1 (135.7 g)
- Calories 117.8
- Total Fat - 1.4 g
- Saturated Fat - 0.7 g
- Cholesterol - 13.5 mg
- Sodium - 121.4 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 0.7 g
- Sugars - 19.9 g
- Protein - 2.8 g
- Calcium - 59.8 mg
- Iron - 0.6 mg
- Vitamin C - 4.8 mg
- Thiamin - 0 mg