Gingersnap Pumpkin Pie Recipe

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Gingersnap Pumpkin Pie
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  1. Preheat oven to 325.
  2. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
  3. Bake at 325 for 5 minutes; cool on a wire rack.
  4. Combine pumpkin and remaining ingredients in a bowl.
  5. Pour into prepared crust. Bake at 325 for 1 hour or until a knife inserted in center comes out clean.
  6. Cool on a wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 107.27 Kcal (449 kJ)
Calories from fat 20.45 Kcal
% Daily Value*
Total Fat 2.27g 3%
Cholesterol 21.14mg 7%
Sodium 103.96mg 4%
Potassium 47.8mg 1%
Total Carbs 20.39g 7%
Sugars 18.84g 75%
Dietary Fiber 0.16g 1%
Protein 1.54g 3%
Vitamin C 0.4mg 1%
Iron 0.3mg 2%
Calcium 26.8mg 3%
Amount Per 100 g
Calories 144.71 Kcal (606 kJ)
Calories from fat 27.59 Kcal
% Daily Value*
Total Fat 3.07g 3%
Cholesterol 28.52mg 7%
Sodium 140.23mg 4%
Potassium 64.47mg 1%
Total Carbs 27.5g 7%
Sugars 25.41g 75%
Dietary Fiber 0.21g 1%
Protein 2.07g 3%
Vitamin C 0.5mg 1%
Iron 0.4mg 2%
Calcium 36.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
  • 3

Good Points

  • saturated fat free

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