Holiday Dinner Pies

Light Pumpkin Gingersnap Pie

What would you say if I told you that you could cut 50-150 calories per slice of pie depending on the pumpkin pie you usually make/get for Thanksgiving?  What if I then told you that you will love it MORE than full fat pie?  Let me show you!

The gingersnap crust is the key to deliciousness and it’s a piece of pie I look forward to every holiday!  I hope you will to!

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Light Pumpkin Gingersnap Pie
  • 2 cups ginger snap cookies, ground into crumbs
  • 15 oz (425g) can pumpkin puree
  • 1 tbsp pumpkin pie spice (to taste)
  • 4 egg whites
  • 1/2 cup (100g) sugar
  • 12 oz (383g) can evaporated milk
  • Cooking spray
  1. Add gingersnaps to food processor or freezer bag with rolling pin. Pulse processor (roll pin over bag) until gingersnaps are crumbs.
  2. Generously spray a pie pan with butter cooking spray. Add crumbs to pie pan and press into cooking spray on bottom and sides.
  3. Preheat oven to 350 degrees.
  4. In a mixing bowl add the pumpkin puree, pie spice, evaporated (NOT condensed) milk and egg whites and whisk until combined.
  5. Add to pie crust and bake for 55 minutes or until the middle is solid or bounced back when lightly tapped.
  6. Allow to cool completely on counter. (If you cool in the fridge, condensation will form on top which is fine, just blot with a paper towel.) Refrigerate leftover pie if there is any. 😉


Written By

I'm a long time cook/baker that makes food centric recipe videos to help the novice cook or welcome a seasoned cook that wants to focus on the food. I'm passionate about both Christmas and cooking. Once my baking gene gets activated in September, I want to bake all the things. Grab a cup of hot cocoa and come on into my kitchen!

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