No-Crust Pumpkin Pie
Pumpkin Pie
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:

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F. Spray a 9-inch pie plate with non-stick cooking spray. Set aside.
  3. Crack eggs separately into a large bowl. Wash hands with warm water and soap. Add remaining ingredients except water and mix together.
  4. Slowly stir in water until well mixed. Pour into prepared pie plate.
  5. Bake for 45 to 55 minutes or until a knife inserted 1-inch from the center comes out clean.
Notes: 

* Substitute 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg for pumpkin pie spice if desired.

Nutrition Information:

  • Serving Size (1/8 of pie):
  • Calories 150
  • Total Fat 1.5g
  • Saturated Fat 0.5g
  • Cholesterol 65mg
  • Sodium 140mg
  • Total Carbohydrates 29g
  • Fiber 2g
  • Total Sugars 23g
  • Protein 6g
  • Vitamin A 180%
  • Vitamin C 4%
  • Calcium 15%
  • Iron 8%