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.