Pumpkin Gingersnap Pie

By Kiersten | Last Updated: October 19, 2015

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. Itโ€™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. Itโ€™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 doesnโ€™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, itโ€™s still lower in calories than a regular pumpkin pie.
Go to Pumpkin Gingersnap Pie recipe

Pumpkin Gingersnap Pie

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
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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.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Comments

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?

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.

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.

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!

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…

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!

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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