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Lighter Homemade Pumpkin Pie with Gingersnap Crust

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A light and creamy pumpkin pie with a crunchy gingersnap crust that converts even the most stubborn pumpkin pie skeptics. Made with Greek yogurt instead of heavy cream, this pie is indulgent yet light enough to enjoy after a big meal.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookie crumbs (about 25–30 cookies)
  • 5 tablespoons (70g) unsalted butter, melted
  • 1 tablespoon (15g) granulated sugar
  • 1 large egg white, lightly beaten
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (180ml) plain Greek yogurt (full-fat or 2%)
  • 1/2 cup (100g) packed light brown sugar
  • 2 tablespoons (30ml) maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Lightly grease your 9-inch pie dish with a tiny bit of butter or non-stick spray.
  2. Make the Gingersnap Crust: Place the gingersnap cookies in your food processor and pulse until you have fine crumbs (about 2 cups). Alternatively, seal cookies in a zip-top bag and crush with a rolling pin. Transfer crumbs to a medium bowl. Add melted butter and granulated sugar. Stir with a fork until every crumb is coated. The mixture should look like wet sand and hold together when pressed.
  3. Press the mixture firmly into your prepared pie dish. Start with the sides, working around the edge, then fill in the bottom. Use the flat bottom of a measuring cup to press everything down evenly and compactly.
  4. Par-Bake the Crust: Brush the beaten egg white all over the crust, covering every surface. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the parchment and weights, then bake for another 2 minutes. The crust should look set and slightly dry, not browned. Set aside to cool while you make the filling.
  5. Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, Greek yogurt, brown sugar, and maple syrup until smooth. Add the eggs one at a time, whisking gently after each addition. Do not over-whisk. Add the vanilla extract, pumpkin pie spice, and salt. Whisk just until combined. The filling should be smooth, glossy, and the color of a sunset.
  6. Fill and Bake: Pour the filling into the cooled crust. Smooth the top with a spatula. Place the pie on the center rack of your oven. Bake for 45 to 50 minutes. The pie is done when the edges are set and slightly puffed, but the center still jiggles like Jell-O when you gently shake the pan.
  7. Cool Completely: Place the pie on a cooling rack and let it cool to room temperature (about 2 hours). Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Notes

Do not overwork the crust. Use firm but gentle pressure when pressing crumbs into the dish. For a dairy-free version, substitute Greek yogurt with full-fat coconut cream and use dairy-free butter. For a gluten-free option, use gluten-free gingersnap cookies. The pie tastes better on day two after the flavors meld. Do not freeze this pie as the Greek yogurt filling becomes grainy when thawed.

Nutrition

Keywords: pumpkin pie, gingersnap crust, lighter pumpkin pie, Thanksgiving dessert, Greek yogurt pumpkin pie, homemade pumpkin pie

Find it online: https://lolaspoon.com/lighter-homemade-pumpkin-pie-with-gingersnap-crust/