This Pumpkin Pie with a Gingersnap Crust is a scrumptious, creamy pumpkin piewith a crunchy, crumbly gingersnap crust, Greek yogurt, and much less sugar than a traditional pumpkin pie.
Course Dessert
Cuisine American
Keyword Pumpkin Pie, Pumpkin Pie With A Gingersnap Crust
Combine cookie crumbs, 3 packages SPLENDA® Naturals Stevia Sweetener, and melted butter in a 9-inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
In a medium bowl, whisk together pumpkin, greek yogurt, sugar, salt, eggs, egg yolk, and pumpkin pie spice.
Pour the pumpkin pie filling on top of the gingersnap crust and place the pie in the center of the oven. Bake for about 55 to 60 minutes or until the top browns slightly and the pie is set. Top with the pecans.