Pumpkin Pie with Gingersnap Crust - PCOS-Friendly Recipe

Servings: 8

Lunch

This Pumpkin Pie with Gingersnap Crust is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

6 ounces gingersnap cookies (about 1 1/2 cups lightly crushed cookies)
2 tablespoons light brown sugar
2 tablespoons butter, melted

Instructions

For the crust: Preheat the oven to 350 degrees F.
Pulse the cookies in a food processor until very finely ground. Add the brown sugar and butter and pulse until well combined. Pour the crumbs into a 9-inch pie plate and press evenly into the bottom and up the sides.
Bake until darkened a shade and sizzling, about 10 minutes. Place on a wire rack and let cool completely.
For the filling: Adjust the oven to 325 degrees F. Add the pumpkin puree, half-and-half, brown sugar, eggs and vanilla to a large bowl; whisk until well combined. Whisk in the flour, cinnamon, ginger, allspice, cloves and salt. Pour the mixture into the cooled pie crust.
Bake until the filling is slightly puffed and just set, 55 minutes to 1 hour. Cool completely on a wire rack, then refrigerate for 1 hour to set.

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Frequently Asked Questions

Is Pumpkin Pie with Gingersnap Crust good for PCOS?

Yes, this Pumpkin Pie with Gingersnap Crust recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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