Dry Nonfat Milk Pumpkin Pie
- 1 cup sanalac nonfat dry milk powder
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon clove
- 1 2/3 cups water
- 2 eggs (wisk well)
- 1 (16 ounce) can pumpkin (about 2 cups)
- 9 inches pastry shells
- Thoroughly mix dry ingredients together (so powdered milk will mix more easily), wisk in water, eggs, and pumpkin. (If you are using a mixer beat until smooth, but I prefer the easy clean-up of a wire wisk.).
- Pour into a 9 inch unbaked pastry shell and bake 15 min at 425 and then 50 to 60 min longer at 350.
- Baking the pie on the bottom shelf will brown the crust nicely on the bottom. The top of the pie does tend to brown a bit more than a regular canned milk recipe, but we prefer this one.
milk, sugar, cinnamon, salt, ginger, clove, water, eggs, pumpkin, pastry shells
Taken from www.food.com/recipe/dry-nonfat-milk-pumpkin-pie-316355 (may not work)