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    Oh My Veggies » Vegetarian Recipes » Dessert Recipes

    Pumpkin Pie with Gingersnap Crust

    Published: Oct 1, 2018 · by Nicole · Updated: May 19, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Creamy pumpkin filling is wrapped in a delicious gingersnap crust
    Creamy pumpkin filling is wrapped in a delicious gingersnap crust
    Creamy pumpkin filling is wrapped in a delicious gingersnap crust

    Creamy pumpkin filling is wrapped in a delicious gingersnap crust for this lighter version of classic pumpkin pie. Perfect for Thanksgiving!

    Pumpkin Gingersnap Pie


    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!

    Pumpkin Gingersnap Pie Recipe

    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:

    • Pumpkin Pie Breakfast Bars
    • Healthy Pumpkin Muffins
    • Pumpkin Spice Energy Bites
    Pumpkin Gingersnap Pie Recipe

    Pumpkin Pie with Gingersnap Crust

    Creamy pumpkin filling is wrapped in a delicious gingersnap crust for this lighter version of classic pumpkin pie. Perfect for Thanksgiving!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: how to make pumpkin pie, Pumpkin Gingersnap Pie, pumpkin pie recipe
    Servings: 8 servings
    Calories: 226kcal
    Author: Oh My Veggies

    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)
    US Customary - Metric

    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.

    Nutrition

    Calories: 226kcalCarbohydrates: 41gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 10mgSodium: 287mgPotassium: 332mgFiber: 2gSugar: 29gVitamin A: 8538IUVitamin C: 3mgCalcium: 163mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Dessert Recipes, Holiday Recipes, Thanksgiving Recipes, Vegetarian Recipes fall, pie, pumpkin, thanksgiving

    Reader Interactions

    Comments

    1. Val says

      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 says

        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
    2. Jen-Eighty MPH Mom says

      October 11, 2011 at 4:20 pm

      These look amazing Kiersten!!!

      Reply
    3. Cocktails with Mom says

      October 11, 2011 at 5:48 pm

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

      Reply
    4. Melinda says

      October 11, 2011 at 7:02 pm

      it looks delish!! printing this one out

      Reply
    5. Smedette says

      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 says

        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
    6. BusyWorkingMama says

      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 says

        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 says

          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
    7. BKWilliams says

      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
    8. Shop with Me Mama says

      October 12, 2011 at 12:24 am

      I will have to try this! Looks really good!

      Reply
    9. Grumpy Grateful Mom says

      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 says

        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
    10. Rachel R. says

      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
    11. Kelly says

      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
    12. michelle says

      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
    13. Stefani says

      October 20, 2011 at 5:26 pm

      Sounds yummy!

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

      Reply
    14. brighteyedbaker says

      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 says

        September 27, 2012 at 1:26 pm

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

        Reply
    15. Callie says

      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 says

        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
    16. kirsten says

      October 02, 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 says

        October 03, 2012 at 2:27 pm

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

        Reply
    17. Cyrielle says

      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.

      Reply
    18. Virginia Watson says

      November 09, 2020 at 8:53 pm

      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.

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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