Prep 0 mins
Cook 0 mins
- 1 3⁄4 cups gingersnap crumbs, finely crushed (about 43 cookies)
- 2 1⁄2 tablespoons reduced-calorie stick margarine, melted
- 2 tablespoons granulated sugar
- to taste cooking spray
- 1 1⁄2 cups fresh pumpkin puree or 1 1⁄2 cups canned pumpkin puree
- 3⁄4 cup brown sugar, packed
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon, ground
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon nutmeg, ground
- 2 large egg whites
- 1 large egg
- 1 (12 ounce) can evaporated skim milk
- Preheat oven to 325.
- Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
- Bake at 325 for 5 minutes; cool on a wire rack.
- Combine pumpkin and remaining ingredients in a bowl.
- Pour into prepared crust. Bake at 325 for 1 hour or until a knife inserted in center comes out clean.
- Cool on a wire rack.
I don't know if I made this too early before I ate it, but the crust and pumpkin had a weird taste together. I made this the day before we ate it. maybe you have to eat it fresh.
Yes, this is a delicious recipe. I found it some time ago on allrecipes.com. I love to use Trader Joe's Triple Gingersnap cookies for this recipe and just use 2 full eggs rather than the 2 egg whites and 1 full egg. I process the gingernaps in my food processor and it's a real "snap"! As an extra treat, I sometimes top each slice with cognac whipped topping (#77951). Try this recipe on your family AND guests; they'll all love you and remember, the gingersnaps aid in digestion:)
I made this pie with one substitution: I used gluten free ginger snaps. My family loved it! Itâ€™s great to have dessert that my entire family can enjoy. I used my little Black and Decker electric chopper to grin up the cookies to fine crumbs. I also added a little powdered ginger to the pie filling to give it extra zing.