Skinny Eggnog Pie {With a Gingersnap Crust}
For the crust:
  • 1 cup crushed gingersnap cookies
  • ½ stick butter, melted
For the Pie:
  • 4 ounces fat-free cream cheese, softened
  • 1 tablespoon butter, softened
  • ½ cup confectioner's sugar
  • ½ cup lightened up eggnog
  • 2 tablespoons light sour cream or plain Greek yogurt
  • 1 teaspoon pumpkin pie spice
  • 1½ cups sugar-free whipped topping
  1. For the crust, combine crumbled cookies and melted butter. Press into the bottom of a 9" pie plate and freeze for approximately 15 minutes.
  2. Meanwhile, beat the cream cheese, butter, and confectioner's sugar until creamy. Add in eggnog, sour cream and pumpking spice, and beat to combine. Fold in whipped topping. Spread into crust.
  3. Cover and freeze for4 hours or until firm. Remove from freezer about 15 minutes prior to serving.
  4. I garnished mine with some additional gingersnap crumbles, whipped topping, and some cranberries for color.
Recipe by Kitchen Meets Girl at