Skinny Eggnog Pie {With a Gingersnap Crust}

May 29, 2013

If you really want to lighten it up, use low-fat graham crackers for the crust rather than the gingersnap cookies. I just love the pairing of gingersnaps and eggnog, so that’s what I used. And, if you’re looking for a fast holiday dessert, skip making your own crust altogether and use a store-bought one. I won’t tell. ;-) Hey, as much as I love to make things from scratch, sometimes those shortcuts come in handy–especially during the holiday season.

For the crust:
1 cup crushed gingersnap cookies
1/2 stick butter, melted
For the Pie:
4 ounces fat-free cream cheese, softened
1 tablespoon butter, softened
1/2 cup confectioner's sugar
1/2 cup lightened up eggnog
2 tablespoons light sour cream or plain Greek yogurt
1 teaspoon pumpkin pie spice
1 1/2 cups sugar-free whipped topping

For the crust, combine crumbled cookies and melted butter. Press into the bottom of a 9" pie plate and freeze for approximately 15 minutes. Meanwhile, beat the cream cheese, butter, and confectioner's...
See the full directions on my site

Nutritions

Calories
149

Sodium
152mg
6% DV

Fat
9g
15% DV

Protein
1g
3% DV

Carbs
14g
4% DV

Fiber
1g
4% DV

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