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Magic Crust Pumpkin Pie

Enjoy the flavor of pumpkin pie with fewer calories and less fat. This recipe makes its own crust. Pumpkin gets its orange color from the beta carotene it contains. Your body converts beta carotene to vitamin A, which you need for healthy skin.


  • 2 large eggs
  • 1 (15-ounce) can pumpkin (or 2 cups cooked pumpkin)
  • 1 c. nonfat dry milk powder
  • 2/3 c. brown or white sugar
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 2 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/4 c. all-purpose flour
  • 1 c. water
  • Whipped topping, optional


Preheat oven to 350 degrees. Mix all ingredients together, EXCEPT water, in a large bowl. Gradually stir in water until well mixed. Pour into a greased 9-inch pie plate or an 8- by 8-inch square pan. Bake at 350 degrees for 45 to 55 minutes or until a knife inserted 1 inch from the center comes out clean. Top with whipped topping, if desired. Refrigerate leftovers.


Makes eight servings.

Per serving: 140 calories, 2 grams (g) fat, 30 g carbohydrate, 2 g fiber and 140 milligrams sodium.

Filed under: desserts, vegetables
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