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Pumpkin Pie (self-crust) Recipe

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This recipe for Pumpkin Pie (self-crust), by , is from Silveous Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Whitbeck
Added: Sunday, December 14, 2008


1/2 c. fat free egg substitute
15 oz can pure pumpkin
1/3 c. white sugar
1/3 c. packed brown sugar
1/4 tsp. salt
1 1/2 tsp cinnamon
3 tbsp white flour
1 c. dry milk
1 c. water

1. Mix all ingredients except water together
in a large bowl.
2. Gradually stir in water until well mixed.
3. Spray a 9-inch pan with cooking spray.
Pour batter into pan.
4. Bake at 350 for 45-55 minutes
or until knife inserted 1 inch from the center
comes out clean.
**Keep pie chilled after cooking.

Number of Servings: 8

Personal Notes:
Personal Notes:
* Amount Per Serving
* Calories: 133.2

* Total Fat: 0.3 g
* Cholesterol: 0.0 mg
* Sodium: 156.5 mg
* Total Carbs: 28.4 g
* Dietary Fiber: 2.5 g
* Protein: 5.7 g




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