SELF-CRUSTING PUMPKIN PIE

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Self-Crusting Pumpkin Pie image

A lower carb version of the holiday staple.

Provided by Mikekey * @Mikekey

Categories     Pies

Number Of Ingredients 12

1/2 cup(s) egg substitute (or two eggs)
1 can(s) (15 ounce) pumpkin puree (not pumpkin pie mix)
1/3 cup(s) granulated sugar
1/3 cup(s) brown sugar, firmly packed
1/4 teaspoon(s) salt
1 1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1/2 teaspoon(s) ground cloves
1/2 teaspoon(s) ground ginger
3 tablespoon(s) all purpose flour
1 cup(s) dry milk powder
1 cup(s) water

Steps:

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

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