Light Pumpkin Pie with Ginger Snap Crust



  • 1 cup ginger snap cookies
  • ½ cup egg whites (about 4)
  • 16 oz can pumpkin
  • ½ cup sugar
  • 2 tsp pumpkin pie spice (cinnamon, ginger, cloves)
  • 12 oz can fat free evaporated milk


Preheat oven to 350 degrees

Grind the cookies in a good processor. Lightly spray a 9” glass pan with vegetable cooking spray. Pat the cookie crumbs into the pan evenly.

Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes.

Store in refrigerator.  Allow to cool and slice in 8 wedges.

Nutrition Information

Makes  8 servings

Calories:165; Total Fat: 1.5g (Saturated Fat: 0.5g); Sodium: 170mg; Total Carbohydrate: 12g; Dietary Fiber: 2g; Protein: 6g