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Pumpkin Gingersnap Pie

Pumpkin Gingersnap Pie

Pumpkin Gingersnap Pie
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.

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Pumpkin Gingersnap Pie

Pumpkin Gingersnap Pie Recipe

A lighter version of pumpkin pie with a gingersnap crust.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.

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25 Comments

  • Reply
    Val
    October 11, 2011 at 1:41 pm

    This looks REALLY good, but I have to disagree on your crust feelings. I loooove pie crust… it just has to be done right! do you normally cook your pie crust a bit before you fill it?

    • Reply
      The Type A Housewife
      October 11, 2011 at 1:46 pm

      REALLY? Ew. I thought everyone hated pie crust! I’ve never made it myself, but I’ve had homemade (that other people have made), store bought, fresh from the bakery–doesn’t matter where it’s from, I never like it.

  • Reply
    Jen-Eighty MPH Mom
    October 11, 2011 at 4:20 pm

    These look amazing Kiersten!!!

  • Reply
    Cocktails with Mom
    October 11, 2011 at 5:48 pm

    Boy all these pumpkin recipes really have me wanting to try them.

  • Reply
    Melinda
    October 11, 2011 at 7:02 pm

    it looks delish!! printing this one out

  • Reply
    Smedette
    October 11, 2011 at 10:36 pm

    This is one of my favorite crusts for pumpkin pie – so good! Sometimes I’ll even add finely chopped bits of crystallized ginger for extra bite.

    • Reply
      The Type A Housewife
      October 12, 2011 at 12:02 am

      I really thought this was a semi-original idea, but after I made it, I did a Google search for it and it pre-populated for me. Dammit!

      I was going to garnish the slices with crystallized ginger, but putting it in the crust is an even better idea.

  • Reply
    BusyWorkingMama
    October 11, 2011 at 10:38 pm

    YUM! I’m not opposed to crust, unless it is burned. I swear I always singe the crust = yucky taste! Great recipe!

    • Reply
      The Type A Housewife
      October 12, 2011 at 12:03 am

      I know this makes me sound like a freak, but I kind of like my pastries slightly burnt. 🙂

      • Reply
        BusyWorkingMama
        October 12, 2011 at 12:39 am

        LOL we all have different tastes! I So need a food processor. I was crunching oreos for a dirt cake with a rolling pin. I mean…really. Xmas gift idea for me!!

  • Reply
    BKWilliams
    October 12, 2011 at 12:06 am

    I love gingersnaps and pumpkin pie so I will be trying this recipe. Yummy. Thank you for sharing it with us.

  • Reply
    Shop with Me Mama
    October 12, 2011 at 12:24 am

    I will have to try this! Looks really good!

  • Reply
    Grumpy Grateful Mom
    October 12, 2011 at 5:25 am

    Oh yum! I’ve made a similar crust before, only with pumpkin cheesecake. I may have to make it again…soon. 🙂

    • Reply
      The Type A Housewife
      October 14, 2011 at 11:19 pm

      Ooh, it would definitely be good with cheesecake. So much for my original crust idea, though. Ha!

  • Reply
    Rachel R.
    October 13, 2011 at 12:53 am

    Yum! I love pumpkin and I’m seeing so many recipes I need to try – thanks for sharing!

  • Reply
    Kelly
    October 13, 2011 at 2:50 am

    This sounds so good! I’m going to start making this instead of using premade pie crusts!

  • Reply
    michelle
    October 17, 2011 at 3:55 am

    I think it sounds yummmmmmmmyyyy!! thanks for sharing. I’m loving all of the pumpkin recipes out there!

  • Reply
    Stefani
    October 20, 2011 at 5:26 pm

    Sounds yummy!

    I have been wanting to make all sorts of things pumpkin this month.

  • Reply
    brighteyedbaker
    September 27, 2012 at 11:30 am

    Must say (as your first commenter did) I love a good pie crust too. That being said, I love what you did with this pumpkin pie… a gingersnap crust sounds like the perfect complement to the spices in pumpkin pie. Yum!

    • Reply
      Kiersten
      September 27, 2012 at 1:26 pm

      Maybe I just haven’t had a good pie crust. 😉

  • Reply
    Callie
    September 28, 2012 at 1:41 pm

    Dying to make this, but wondering what I could substitute for evaporated skim milk? I can’t have dairy…

    • Reply
      Kiersten
      September 28, 2012 at 2:11 pm

      I’m really not sure what you could use and not having tried it myself, I hate telling you something that wouldn’t work out. I wonder if maybe coconut milk would work? Of course, that would up the fat in this recipe a lot…

  • Reply
    kirsten
    October 2, 2012 at 1:35 pm

    Where were you when I finally tossed the bag of gingersnaps I’d bought ‘for some recipe, I saw it somewhere . . . if I keep searching I’ll find it again’ and 5 months later, no recipe. Funny, how you get on the internet looking for one thing and get distracted. This recipe, however, I have bookmarked in my Desserts folder so when I finally buy another bag of gingersnaps I will be ready. Thanks!

    • Reply
      Kiersten
      October 3, 2012 at 2:27 pm

      Oh no, never ever toss out a bag of gingersnaps! Send them to me instead! 😉

  • Reply
    Cyrielle
    November 10, 2014 at 11:08 am

    I made this pumpkin pie last week. Let me start with: I am French, I live in the US, I had never had or made pumpkin pie before. It was a total success, made it for my American friends as we were having a dinner party, some said it was the best pumpkin pied they’ve ever had!! Thank you for this recipe.

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