Self-Crust Pumpkin Pie - cooking recipe

Ingredients

2 large egg whites
2 c. canned pumpkin
1 c. nonfat dry milk
2/3 c. sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 c. flour

Preparation

In a large bowl, put the egg whites and pumpkin.
Add remaining ingredients.
Stir in slowly 1 cup water.
Mix well. Pour in sprayed 9-inch pie plate.
Bake at 350\u00b0 for 45 to 55 minutes or until knife inserted in center comes out clean.
Serves 8; 135 calories per serving and trace of fat.