Creamy pumpkin filling is wrapped in a delicious gingersnap crust for this lighter version of classic pumpkin pie. Perfect for Thanksgiving!
I love pumpkin pie, but I so have one unpopular opinion: 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 - and all the calories that go with it.
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 - which is just pumpkin pie with a gingersnap crust.
And it was crazy good!
In fact, it's one of my go-to pumpkin desserts for the holiday season.
While it's certainly not as virtuous as a totally crust free pie, it's still lower in calories than a regular pumpkin pie. So I call that a win.
P.S. If you're here because you're planning a holiday menu, be sure to check out my brand new Vegan Thanksgiving cookbook!
Tips, Tricks, & Variations
If you love this pumpkin pie recipe, check out these other delicious ideas:
- Preheat oven to 400 degrees F.
- 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.