Dry Nonfat Milk Pumpkin Pie - cooking recipe

Ingredients

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

Preparation

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.