pumpkin pie with gingersnap crust.

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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 🙂


for the crust:

  • 2 tablespoons melted coconut oil
  • 20 gingersnaps


  • 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


  • 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!

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