Gingersnap-Crusted Pumpkin Pie

Who needs a lot of crust when the delicious, creamy, spicy filling is so good? Plus, this crumb crust is much easier to make than pastry! Grate from a whole nutmeg for the best flavor, but ground nutmeg spices it up just fine.

Serves 8 • Prep Time: 15 minutes • Cook Time: 55 to 65 minutes

GINGERSNAP CRUST

1/2 cup gingersnap crumbs (from about 12 thin packaged gingersnap cookies, such as Anna’s)

PUMPKIN FILLING

1/2 cup honey, agave nectar, or sorghum

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

2 large egg yolks, beaten

1 (15-ounce) can pumpkin puree (not seasoned pie filling)

1 (12-ounce) can evaporated (not condensed) milk

2 large egg whites

1. Preheat the oven to 425°F. Coat a 9-inch pie pan with a small amount of oil or butter.
2. For the crust, sprinkle the gingersnap crumbs on the bottom and up the sides of the pie pan and gently press to set.
3. For the filling, combine the sweetener, cinnamon, nutmeg, ginger, egg yolks, pumpkin, and evaporated milk in a medium bowl and stir with a mixing spoon until well blended. In a second medium bowl, beat the egg whites until stiff peaks form. With a spatula, fold the egg whites into the pumpkin mixture until you can’t see the whites anymore. Spoon the filling into the prepared pan.
4. Bake for 15 minutes, then reduce the heat to 350°F and bake for 40 to 50 minutes longer, until a knife inserted near the center comes out clean. Cool on a wire rack.

Calories 130 • Total Fat 4g • Saturated Fat 1.5g • Carbohydrates 20g • Protein 4.5g • Dietary Fiber 3.5g • Sodium 106mg