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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Self-Crust Pumpkin Pie Recipe

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This recipe for Self-Crust Pumpkin Pie is from The Shong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups-1 lb canned pumpkin
1 cup nonfat dry milk
2 eggs
2/3 cup brown sugar
1-1/2 tsp pumpkin pie spice*
1/4 tsp salt
1 cup water
Directions:
Directions:
Mix all ingredients, except water in a large bowl.
Slowly stir in water. Mix well, Pour into a greased , 9 inch pie plate.
Bake at 350º for 45-55 mins. or until a knife inserted 1 inch from the center comes out clean.
Personal Notes:
Personal Notes:
*If you do not have pumpkin pie spice use: 1 tsp cinnamon, 1/2 tsp ginger and 1/2 tsp nutmeg.

Recipe is a good food storage recipe and one that uses basic pantry staples.
Is high in Calcium.

 

 

 

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