An easy gingersnap topping jazzes up this crustless pumpkin pie.

Source: Diabetic Living Magazine


Recipe Summary

3 hrs 15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly grease a 1-1/2-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.

  • 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.

  • Just before serving, preheat oven to 350 degrees F. Evenly top the chilled pumpkin mixture with crumbled gingersnaps. Then top evenly with chocolate and ginger.

  • 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(R) Granular or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 1/3 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 1/2 cup refrigerated egg product.

Nutrition Facts

1 wedge
167 calories; protein 4.4g; carbohydrates 31.2g; dietary fiber 2.3g; sugars 23.4g; fat 3.2g; saturated fat 1.6g; cholesterol 0.5mg; vitamin a iu 8385.8IU; vitamin c 2.4mg; folate 19.1mcg; calcium 96.8mg; iron 2.2mg; magnesium 29.3mg; potassium 211.7mg; sodium 103.9mg.

2 other carb