Oh My Veggies · by Nicole★ 5.0 (3)
Pumpkin Pie with Gingersnap Crust
NUTRITION · PER SERVING70M COOK
CAL 15%·PRO 14%
CARBS 46G59% OF CAL
1G FIBER12G OTHER33G TOTAL SUGAR
FAT 10G29% OF CAL
7G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pumpkin filling in a crumbly gingersnap crust. A lighter take on classic pumpkin pie, perfect for Thanksgiving.
dessertamericanbaked good⚙️ food processor🥧 baking dish🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- cooking spray or oil mister
- 16 gingersnap thins
- 2 tbsp melted butter
- 15 ounces pumpkin puree (about 1 can)
- 12 ounces evaporated skim milk (1 can)
- 3 egg whites
- 1/2 tsp salt
- 3 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 2/3 cup white sugar (organic for vegan-friendly)
At a glance
PER SERVING · TIME 70M
CAL 15%·PRO 14%
CARBS 46G59% OF CAL
1G FIBER12G OTHER33G TOTAL SUGAR
FAT 10G29% OF CAL
7G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 380mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 228mg
- Calcium
- 152mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 380MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.