What would you say if I told you that you could cut 50-150 calories per slice of pie depending on the pumpkin pie you usually make/get for Thanksgiving? What if I then told you that you will love it MORE than full fat pie? Let me show you!
The gingersnap crust is the key to deliciousness and it’s a piece of pie I look forward to every holiday! I hope you will to!
Don’t forget to subscribe to the YouTube channel and click the bell to be notified when new videos go live!
Ingredients
- 2 cups ginger snap cookies, ground into crumbs
- 15 oz (425g) can pumpkin puree
- 1 tbsp pumpkin pie spice (to taste)
- 4 egg whites
- 1/2 cup (100g) sugar
- 12 oz (383g) can evaporated milk
- Cooking spray
Instructions
- Add gingersnaps to food processor or freezer bag with rolling pin. Pulse processor (roll pin over bag) until gingersnaps are crumbs.
- Generously spray a pie pan with butter cooking spray. Add crumbs to pie pan and press into cooking spray on bottom and sides.
- Preheat oven to 350 degrees.
- In a mixing bowl add the pumpkin puree, pie spice, evaporated (NOT condensed) milk and egg whites and whisk until combined.
- Add to pie crust and bake for 55 minutes or until the middle is solid or bounced back when lightly tapped.
- Allow to cool completely on counter. (If you cool in the fridge, condensation will form on top which is fine, just blot with a paper towel.) Refrigerate leftover pie if there is any. 😉
© 2024 Mrs Kringles Kitchen
