Self-Crust Pumpkin/Sweet Potato Pie


2 large (or 3 medium) eggs

1 (15-ounce) can cooked pumpkin or sweet potatoes

1 cup non-fat dry milk powder

2/3 cup brown or white sugar

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 cup whole-wheat flour

1 cup water

vegetable oil cooking spray

  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 °F for 45-55 minutes or until knife inserted 1 inch from the center comes out clean. 
  • Keep pie chilled after cooking. 
  • Keep dry milk on hand to use when you run out of fluid milk. 
Nutrition Facts: 

Serving size: 1/8 pie

Calories: 180

Fruits and Vegetables:  1/4 cup

Fat: 2 g

Fiber: 2 g

Sodium: 180 mg

This material was developed by the UMass Extension Nutrition Education Program.

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