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!
