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5.0 from 9 votes

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!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 226 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  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.

Nutrition Information

Calories 226kcal (11%) Carbohydrates 41g (14%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 10mg (3%) Sodium 287mg (12%) Potassium 332mg (9%) Fiber 2g (8%) Sugar 29g (58%) Vitamin A 8538IU (171%) Vitamin C 3mg (3%) Calcium 163mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 226

% Daily Value*

Calories 226kcal 11%
Carbohydrates 41g 14%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 10mg 3%
Sodium 287mg 12%
Potassium 332mg 7%
Fiber 2g 8%
Sugar 29g 58%
Vitamin A 8538IU 171%
Vitamin C 3mg 3%
Calcium 163mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.