Self-Crust Pumpkin Pie – by Isolde

Self-Crust Pumpkin Pie
King Arthur Flour

If you’re looking for something a bit lighter for dessert, this is really tasty. And because you’re saving so many calories by leaving out the crust, you can make up for it by serving it with whipped cream or drizzling it with dulce la leche.

1/3 cup egg substitute (like Eggbeaters) or 2 large egg whites
15 ounces (1 can) pumpkin – not pumpkin pie filling!
1 cup nonfat dry milk
1/3 cup brown sugar
1/3 cup sugar
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/4 cup all-purpose flour
1 cup water

Preheat oven to 350F.  Grease and flour a 9″ pie pan.

Combine egg substitute (or whites) and pumpkin in a large bowl.  Add dry milk, sugars, spices and salt and stir until combined.  Stir in flour and water, then pour into prepared pan.  Bake for 45 to 55 minutes, until the center is almost set.  Let cool to lukewarm and serve, or chill overnight.