No-Crust Pumpkin Pie
Pumpkin is an excellent source of vitamin A and fiber. Pies without crusts may take less time to prepare and also contain lower amounts of added sugars and fats.
Yield: 8 servings
Ingredients:
- 2 large eggs
- 1/4 teaspoon salt
- 1 (15 ounce) can pumpkin
- 1 3/4 teaspoon pumpkin pie spice*
- 1 cup non-fat dry milk
- 1/4 cup all-purpose flour
- 2/3 cup sugar
- 1 cup water
Directions:
- Wash hands with soap and water.
- Preheat oven to 350 degrees F. Spray a 9-inch pie plate with non-stick cooking spray. Set aside.
- Crack eggs into a large bowl. Wash hands with soap and water after cracking raw eggs. Add remaining ingredients except water and mix together.
- Slowly stir in water until well mixed. Pour into prepared pie plate.
- Bake for 45 to 55 minutes or until a knife inserted 1-inch from the center comes out clean.
- Cool completely before cutting. Store leftovers in the refrigerator for up to four days.
Notes:
* Substitute 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg for pumpkin pie spice if desired.
Nutrition Information:
