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Self-crust Pumpkin Pie

This healthy recipe comes from NDSU Extension Service.


  • 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


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.
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