desserts pies/crisps

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!

By Gabrielle

food is my passion. i spend most of my free time looking for ways to make my recipes better, or even to think of new ones! i love making healthy (and TASTY) foods that will be an inspiration for people to get on track and start eating well and living life to the fullest!! love the life you live.

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