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Self-Crust Pumpkin Pie


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  • 2 large egg whites
  • I cup nonfat dry milk
  • { teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • I 1/4 cups water
  • 2 cups canned Pumpkin
  • 2/3 cup sugar
  • 1/2 teaspoon ground ginger
  • 1/4 cup all-purpose flour



Step 1

Heat oven to 350 degrees. In a large bowl, combine egg whites and
pumpkin. Mix until smooth. Add in nonfat dry milk, sugar, cinnamon,
ginger, nutmeg, and flour. Stir to mix well. Slowly add water. Stir.
Mix well to a smooth consistent mixture. Pour into a 9-inch pie plate.
Bake for 45 to 55 minutes. Done when knife comes out clean.

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