Creamy Pumpkin Pie with a Gingersnap Crust!

By McCarleyRHLAC

Servings: 8
Calories: 207 per slice
Weight Watchers Points Plus Value: 5 per serving

Ingredients

• 2 cups ginger cookies
• 1/4 cup butter, melted
• 1 can (16 oz) pure pumpkin
• 1 can (12 oz) evaporated skim milk
• 4 egg whites
• 1 cup splenda OR 1/3 cup stevia ( I use baking blend stevia)
• 1 tsp cinnamon
• 1 tbs pumpkin pie spice
• pinch of salt
• 1 tsp vanilla OR 1 tsp maple extract
• Optional: Reddi Whip or Cool Whip to top!

Details

Servings 8
Adapted from dashingdish.com

Preparation

Step 1

Pre-Heat oven to 350 degrees. In a blender or food processor, combine the gingersnaps and melted butter and pulse until cookies are crushed and mixed with the butter. Press cookie crust into a 9in pie pan sprayed with cooking spray. Bake crust for 10 minutes, remove from oven, and set aside.
While crust is baking, combine the pumpkin, evaporated milk, egg whites, splenda (or sweetener of choice), spices and vanilla in a large mixing bowl, until mixture is smooth and well combined.
Pour pumpkin mixture into prepared gingersnap crust, and bake for 40-45 minutes or until a toothpick comes out clean.
Cool pie before cutting, and serve with whip cream if desired!