Self-crust Pumpkin Pie
This healthy recipe comes from NDSU Extension Service.
Ingredients
- 2 large eggs (or 3 medium)
- 1 (15-oz.) can pumpkin or 2 c. cooked pumpkin
- 1 c. nonfat dry milk powder
- 2/3 c. brown or white sugar
- ¼ tsp. salt
- 1 tsp. cinnamon
- 2 tsp. ginger
- ¼ tsp. nutmeg
- ¼ c. all-purpose flour
- 1 c. water
Directions
Preheat oven to 350 F. Mix all ingredients together, except water, in a large mixing 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 for 45 to 55 minutes or until a knife inserted 1 inch from the center comes out clean. Refrigerate leftovers.
Makes 8 servings.
Per serving: 140 calories, 2 grams (g) fat, 30 g carbohydrate and 140 mg sodium.