Gingersnap Pumpkin Pie

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Gingersnap Pumpkin PieRecipe
10 servings (serving size: 1 wedge)


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1 3/4 cups gingersnap crumbs (43 cookies, finely crushed)
2 1/2 tablespoons reduced-calorie stick margarine, melted
2 tablespoons granulated sugar
Cooking spray
1 1/2 cups fresh or canned pumpkin puree
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
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.

Created date

October 1997

Nutritional Information

Calories 295
Caloriesfromfat 25 %
Fat 8.2 g
Satfat 2 g
Monofat 3.4 g
Polyfat 2.1 g
Protein 6.6 g
Carbohydrate 50 g
Fiber 0.6 g
Cholesterol 36 mg
Iron 3 mg
Sodium 195 mg
Calcium 189 mg