Pumpkin Pie with Gingersnap Crust

90 mins (prep 30, cooking 60)
12 ingredients
12 servings
The pumpkin filling was very smooth and silky-like texture, I used all evaporated milk, reduced the sugar a bit, and the pumplin pie looked and tasted great with the right amount of sweetness. I had this tasty pumpkin pie with a dollop of Greek yogurt, and I absolutely enjoyed it.

Categories:  holiday , trans--fat-free , baked-goods , pumpkin , pies , thanksgiving , low-sodium , dessert ,
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Serving Size (70.18 g)
Servings 12
Amount per Serving
Calories 152.84 Calories from Fat 56.16
% Daily Value *
Total Fat 6.24g 115.26%
Saturated Fat 3.94g 236.55%
Trans Fat 0.24g %
Cholesterol 18.2mg 72.8%
Sodium 116.76mg 58.38%
Total Carbohydrate 24.03g 96.12%
Dietary Fiber 0.44 g 21.29%
Sugars 22.0 g %
Protein 1.62g 38.88%
Vitamin A 3409.93IU% Vitamin C 3.62mg%
Calcium 62.25mg% Iron 0.43mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
crust, gingersnap crumbs, melted, ground, , filling, large eggs, ground, ground, ground, evaporated milk