Self Crust Pumpkin Pie
- 4 egg whites
- 1 small can pumpkin
- 1 can evaporated skim milk
- 2/3 cup brown or white sugar
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/4 cup white or wheat flour
Mix all ingredients in a large bowl and pour into a 9 inch pie plate. Bake at 450 for 45-55 minutes or until knife inserted in center comes out clean.
By Robin from Washington, IA
June 28, 20070 found this helpful
Since the recipe calls for a whole can of evap. milk, do you use the large can of pumpkin or the regular size? Cay from FL
Editor's Note: Because it only makes 1 nine inch pie, it must be the smaller can, the size of vegetables 15 oz?
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