SELF-CRUST PUMPKIN PIE

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Self-Crust Pumpkin Pie image

This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.

Provided by Sages Mom

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup fat free egg substitute
15 ounces pumpkin puree
1/3 cup white sugar
1/3 cup packed brown sugar
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
3 tablespoons white flour
1 cup dry milk
1 cup water

Steps:

  • Mix all ingredients except water together in a large bowl.
  • Gradually stir in water until well mixed.
  • Spray a 9-inch pan with cooking spray.
  • Pour batter into pan.
  • Bake at 350° for 45-55 minutes or until knife inserted 1 inch from the center comes out clean.
  • **Keep pie chilled after cooking.

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