pumpkin pie with gingersnap crust.

this is a lighter version of the original recipe!  i decided to try it out.  it turned out amazing, and no one knew it was fewer calories and healthier for you 🙂

RECIPE:

for the crust:

• 2 tablespoons melted coconut oil
• 20 gingersnaps

INSTRUCTIONS:

• in a food processor, pulse gingersnaps until crumbled but not fine
• add coconut oil and pulse until the gingersnaps conform together
• press gingersnap mixture down on the bottom of a pie dish or spring form pan
• bake at 425 for 5 minutes and let cool

for the filling:

• 1 can pumpkin puree
• 3 egg whites
• 3/4 cup sugar or 1/4 cup truvia/stevia
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1 and 1/2 cups unsweetened almond milk or milk of choice

INSTRUCTIONS:

• in a large bowl, combine pumpkin, egg whites, vanilla, spices and sugar
• add almond milk slowly while mixing
• once crust is cooled, add mixture to pie dish
• bake at 425 degrees for 15 minutes, then reduce heat to 350 and bake for another 40-45 minutes until pie is set
• let cool for about 2 hours and serve immediately or refrigerate

happy fall!