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self-crusting pumpkin pie

(1 rating)
Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

A lower carb version of the holiday staple.

(1 rating)
yield 8 serving(s)
prep time 10 Min
cook time 55 Min
method Bake

Ingredients For self-crusting pumpkin pie

  • 1/2 c
    egg substitute (or two eggs)
  • 1 can
    (15 ounce) pumpkin puree (not pumpkin pie mix)
  • 1/3 c
    granulated sugar
  • 1/3 c
    brown sugar, firmly packed
  • 1/4 tsp
    salt
  • 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
    water

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.
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