If you love pumpkin pie, be prepared to be blown away by this delicious, super low calorie Weight Watchers Crustless Pumpkin Pie. This recipe was shared at my Weight Watchers meeting last week, and I’ve already made it twice. What’s so amazing about this recipe is that it’s only 4 Smart Points for the WHOLE PIE.*
Yes, for real!
UPDATE: This recipe has been updated to adjust points for the WW Freestyle points system, 6/13/2019.
I put this recipe through the recipe builder on the WW app. It came to 3 points total but 1 point per serving for 4 servings. So, it’s up to you on how you want to count the funky WW math. No matter how you count it, this WW crustless pumpkin pie is 3 or 4 points for the whole pie or 1 point per serving, which is super-low.
This pie is very easy to make and tastes amazing. When it was shared at my Weight Watchers meeting, I knew I had to try it. I had all the ingredients on hand so I made it right away. Keep in mind there is no crust, so it’s just like eating the middle out of a pumpkin pie.
After I had already eaten most of one pie (*Ahem* – but hey, at just 4 points, it still fits within my daily points easily), I figured I should double check the recipe in my Weight Watchers Recipe builder. Sure enough, just 4 points for the whole pie if you make it as written.
I know I will get questions about substitutes, so here goes. If you plan to use other sweeteners, realize they will add points. Using 1/3 cup white sugar makes this pie 19 points, honey makes this pie 24 points, and using agave nectar makes this pie 22 points. I have not tried this recipe with a liquid sweetener, so if you try it, please let us know in the comments below if it sets appropriately.
A few tips for this Weight Watchers Crustless Pumpkin Pie:
- The original recipe calls for 1/2 cup Splenda. I found the pie was plenty sweet and had a bit of an aftertaste with 1/2 cup, so I reduced it to 1/3 cup.
- As much as I love to eat dessert right from the oven, this really does taste better when it sits overnight.
- Refrigerate after cooling.
- Try with a dollop of fat free Cool Whip or Reddi Whip (add points as required).
- Be sure to also check out our recipe for Weight Watchers Pumpkin Fluff (3 pts per serving).
- Want to double it? Reader Patti wrote to me that she did and offered this advice, “It all fit in a 9 inch pie pan, and was much thicker than before. I followed the same cooking directions, starting out at 400 then reducing, but added about 10 minutes at the end. I also used a silicone crust shield to keep the outer edges from getting too dark. I was really pleased with the results.”
Weight Watchers Crustless Pumpkin Pie
This pie is so good and so low in points, you really can eat the whole thing! Or, have 1 serving at 1 point each, and save room for other holiday goodies.
Weight Watchers Crustless Pumpkin Pie
- 15 oz pumpkin canned, NOT pumpkin pie filling
- 4 eggs
- 1/2 cup skim milk
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/3 cup Splenda may add up to 1/2 cup if desired
- In a mixing bowl, combine all ingredients.
- Pour into a pie plate.
- Bake at 400 for 15 minutes.
- Reduce heat to 375 and bake for 35-40 minutes more, until pie is set.
What’s your favorite holiday Weight Watchers recipe?
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