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 are looking for a completely plant based recipe, check out this vegan pumpkin pie instead! Or browse this list of vegan pie recipes.
If you disagree with my anti-crust ideas, you can always use this filling with our coconut oil pie crust or even this vegan gluten-free pie crust.
More Recipes
If you love this pumpkin pie recipe, check out these other delicious ideas:
Ingredients
- cooking spray or oil mister
- 16 gingersnap thins like Anna's
- 2 tbsp melted butter
- 15 ounces pumpkin puree about 1 can
- 12 ounces evaporated skim milk 1 can
- 3 egg whites
- ½ tsp salt
- 3 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ⅔ cup white sugar (organic for vegan-friendly)
Instructions
- 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.
Val says
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?
The Type A Housewife says
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.
Jen-Eighty MPH Mom says
These look amazing Kiersten!!!
Cocktails with Mom says
Boy all these pumpkin recipes really have me wanting to try them.
Melinda says
it looks delish!! printing this one out
Smedette says
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.
The Type A Housewife says
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.
BusyWorkingMama says
YUM! I'm not opposed to crust, unless it is burned. I swear I always singe the crust = yucky taste! Great recipe!
The Type A Housewife says
I know this makes me sound like a freak, but I kind of like my pastries slightly burnt. 🙂
BusyWorkingMama says
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!!
BKWilliams says
I love gingersnaps and pumpkin pie so I will be trying this recipe. Yummy. Thank you for sharing it with us.
Shop with Me Mama says
I will have to try this! Looks really good!
Grumpy Grateful Mom says
Oh yum! I've made a similar crust before, only with pumpkin cheesecake. I may have to make it again...soon. 🙂
The Type A Housewife says
Ooh, it would definitely be good with cheesecake. So much for my original crust idea, though. Ha!
Rachel R. says
Yum! I love pumpkin and I'm seeing so many recipes I need to try - thanks for sharing!
Kelly says
This sounds so good! I'm going to start making this instead of using premade pie crusts!
michelle says
I think it sounds yummmmmmmmyyyy!! thanks for sharing. I'm loving all of the pumpkin recipes out there!
Stefani says
Sounds yummy!
I have been wanting to make all sorts of things pumpkin this month.
brighteyedbaker says
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!
Kiersten says
Maybe I just haven't had a good pie crust. 😉
Callie says
Dying to make this, but wondering what I could substitute for evaporated skim milk? I can't have dairy...
Kiersten says
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...
kirsten says
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!
Kiersten says
Oh no, never ever toss out a bag of gingersnaps! Send them to me instead! 😉
Cyrielle says
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.
Virginia Watson says
Of all the "reviews", one person actually made the pie. If it "sounds good" or "looks good", who cares! Make the darn recipe and comment.