I love pumpkin pie, but I think we can all agree on this: the crust is the worst part. It’s just so meh. Some might also find it to be blech. Or maybe even blah. When I joined Weight Watchers several years ago, I started making the Crustless Pumpkin Pie recipe that every member can likely recite by heart. It’s super easy and yummy and it eliminates that whole bland crust conundrum. But after nearly a decade of going crust-free, I started wanting crust again, just to make it a little more pie-ish. (Pie-ish is a word!)
Obviously, the standard pie crust just doesn’t do it for me. And a graham cracker crust would be a little too sweet, I think. So instead I used gingersnaps and came up with this recipe for Pumpkin Gingersnap Pie. And it was crazy good! While it does make the Weight Watchers Crustless Pumpkin Pie a little less virtuous, it’s still lower in calories than a regular pumpkin pie.
A lighter version of pumpkin pie with a gingersnap crust.
- cooking spray or oil mister
- 16 gingersnap thins (like Anna's)
- 2 tbsp. melted butter
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated skim milk
- 3 egg whites
- 1/2 tsp. salt
- 3 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- 2/3 c. granulated sugar
- Preheat oven to 400 degrees.
- Pulse gingersnaps in food processor until they form fine crumbs. Stir in melted butter. Spray 9-inch deep-dish pie dish with cooking spray and press crumbs into bottom.
- Combine pumpkin, milk, egg whites, salt, pumpkin pie spice, vanilla, and sugar in a large bowl and beat until smooth. Pour mixture into pie dish.
- Bake at 400 degrees for 15 minutes. Lower oven temperature to 325 and bake for 45 minutes more, or until knife inserted into center comes out clean. Cool on wire rack.