Lower Sugar Gingersnap Crust Pumpkin Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Gingersnap Crust Pumpkin Pie, with half the sugar from a traditional recipe, is a healthier pumpkin pie. And the only one who will know it is the baker! Top it with honey yogurt rather than whipped cream for even more calorie savings.

  • Author: Judy Barbe
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American




  • 20 gingersnaps, 2 1/4-inch diameter cookies
  • 2 tablespoons melted butter

Pumpkin pie filling

  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 15-ounce can pumpkin
  • 1 12-ounce can evaporated milk
  • Honey flavored Greek-style yogurt


  1. Heat oven to 350 degrees.
  2. To make crust: Break gingersnaps in half. Process in food processor, pulsing 6-7 times until coarse crumbs. Pour in melted butter. Process 5-6 times until butter is incorporated and mixture looks sandy.
  3. Press crumbs into 9-inch pie plate. Use the back of a spoon or custard cup to press crumbs firmly into pie plate. Bake 8 minutes. Remove from oven to cool.
  4. To make pumpkin pie filling:
  5. Heat oven to 375 degrees.
  6. In a small bowl stir together sugar, cinnamon, ginger, cloves and salt. Set aside.
  7. In large mixing bowl or stand mixer, beat eggs and vanilla to blend. Add spices and pumpkin to egg mixture, combine thoroughly. Slowly pour in evaporated milk and stir gently until mixture is uniform consistency.
  8. Pour filling into crust. You may have some leftover filling. Place in 375 degree oven and bake 45-50 minutes. The filling should be set but may have a slight jiggle when you move the pie plate. Internal temperature of pumpkin pie filling should be 165 degrees.
  9. Bake the leftover filling in a custard cup to enjoy later.
  10. To serve, spoon on a dollop of honey flavored Greek-style yogurt.


Privacy Policy