Ginger-Chocolate Crunch Pumpkin Pie

Ginger-Chocolate Crunch Pumpkin Pie

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From: Diabetic Living Magazine

An easy gingersnap topping jazzes up this crustless pumpkin pie.

Ingredients 8 servings

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Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (15 ounce) can pumpkin puree
  • ⅓ cup sugar or sugar substitute equivalent to ⅓ cup sugar (see Tips)
  • 2 tablespoons honey or pure maple syrup
  • 1½ teaspoons pumpkin pie spice
  • ½ cup refrigerated or frozen egg product, thawed (see Tips)
  • 1 teaspoon vanilla
  • ¾ cup evaporated fat-free milk
  • 8 gingersnap cookies, crumbled
  • 2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped
  • 2 teaspoons finely chopped crystallized ginger


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Lightly grease a 1- ½-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.
  2. Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.
  3. Just before serving, preheat oven to 350°F. Evenly top the chilled pumpkin mixture with crumbled gingersnaps. Then top evenly with chocolate and ginger.
  4. Bake, uncovered, for 4 to 6 minutes or just until chocolate is softened slightly. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.
  • Tips: For a sugar substitute, choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to ⅓ cup sugar. PER SERVING WITH SUBSTITUTE: 112 calories, 5 g protein, 22 g carbohydrate, 4 g total fat, 1 mg cholesterol, 2 g sat. fat, 2 g fiber. Exchanges: 1.5 other carb 1.5 carb choices.
  • You can substitute 2 eggs, lightly beaten, for ½ cup refrigerated egg product.

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 167 calories; 3 g fat(2 g sat); 2 g fiber; 31 g carbohydrates; 4 g protein; 19 mcg folate; 0 mg cholesterol; 23 g sugars; 8,386 IU vitamin A; 2 mg vitamin C; 97 mg calcium; 2 mg iron; 104 mg sodium; 212 mg potassium
  • Nutrition Bonus: Vitamin A (168% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carb

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