If you love pumpkin pie, prepare to be blown away by Healthier Crustless Pumpkin Pie. This recipe is very low in calories and WW points. The recipe was shared at my Weight Watchers meeting years ago, and I’ve made it countless times since then.
What’s so amazing about this recipe is that it’s only 4 WW Points for the WHOLE PIE, or 1 point per slice, which is a huge serving. Yes, for real!
Super Easy Crustless Pumpkin Pie Recipe
This pie is very easy to make and tastes fantastic. You might even have all the ingredients on hand, and they are easy to find at any grocery store.
Keep in mind that there is no crust, so it’s like eating the middle of a pumpkin pie.
Truthfully, I’ve been known to eat most of one pie in a day. (*Ahem*โbut hey, at just 4 points and low in calories, so it still fits within my daily points easily.)
FREE! Healthy Holiday Dessert Recipes Mini-Cookbook
I’m maintaining a 100-pound weight loss, and I’ve put together a FREE cookbook with my favorite holiday dessert recipes. Get the cookbook here.
Low Calorie & Low Point Pumpkin Pie Substitutions
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 24 points, and agave nectar makes it 22 points.
- This recipe uses powdered or granular sweetener (similar to white sugar). 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. I used Splenda, but monk fruit or Stevia should also work.
- You can use plant-based milk like almond milk or oat milk, although it will not set as firmly. If you use unsweetened almond milk, I recommend reducing the milk from 1/2 cup down to 1/3 cup. I used unsweetened vanilla Almond Breeze, and the pie set fine and tasted great.
Tips for Crustless Pumpkin Pie
Here are some helpful tips for making this recipe.
- As much as I love to eat dessert right from the oven, this tastes better after it sits overnight.
- Refrigerate after cooling.
- Enjoy this pie with a fat-free Cool Whip or Reddi Whip dolloped on top, or a healthier vanilla ice cream (add points as required).
- Be sure also to check out our recipe for Healthier Pumpkin Fluff (4 pts per serving) and our Healthier Pumpkin Muffins.
- 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.”
Easy & Healthy Crustless Pumpkin Pie in 4 Easy Steps {with Photos}
Step 1: Gather Ingredients
You’ll have a Thanksgiving-worthy dessert with just a few simple ingredients in about an hour.
Step 2: Combine Ingredients & Pour into a Pie Plate
After you combine the ingredients, pour the mixture into a pie plate. Prepare the pie plate by spraying it with cooking spray.
Step 3: Bake
You can eat this pie immediately, but it does taste better if you allow it to cool first so the flavors blend.
Step 4: Serve & Enjoy
Serve this delicious pie as a holiday dessert, or savor a piece (or two) yourself with a cup of coffee or tea.
This dessert is so low in calories and points that I make it throughout the holiday season as a healthier option to enjoy (guilt-free) as dessert after lunch or dinner several times a week.
The fiber in the pumpkin and the protein from the milk make this filling satisfying, too.
Healthier Crustless Pumpkin Pie
Ingredients
- 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 use other powdered sweetener of choice such as Stevia or Monk Fruit
Instructions
- Preheat oven to 400โ and spray a pie pan (standard 9 inch) with cooking spray.
- In a mixing bowl, combine all ingredients and pour intro prepared pie dish.
- Bake at 400โ for 15 minutes.
- Reduce heat to 375โ and bake for 35-40 minutes more, until pie is set.
- Cool on a wire rack for one hour, then store in the fridgerator for up to 5 days.
WW Information
WW Changes December 2024
The WW Zero Point Foods updated on December 10, 2024, which changes the point value of some recipes. Use the WW recipe analyzer feature to confirm points. -Sara
Notes
Nutrition
The SmartPointsยฎ or Points value of these recipes was calculated by this website and is provided for informational purposes only. This is not an endorsement, sponsorship, or approval of this website or its recipes by WW International, Inc.
One Point Pumpkin Pie
This WW crustless pumpkin pie has 4 points for the whole pie or 1 point per serving, which is super-low.
This recipe has been updated for the WW Points plan for 2024.
Click here to track your points directly in the WW app: WW points for Holy Mess low point pumpkin pie.
If you follow an older WW plan, the points are: MyWW Blue – 1 point, MyWW Green – 3 points, MyWW Purple – 1 point.
What’s your favorite healthier holiday recipe?
Explore our recipe index to find healthy snacks and meals that satisfy your cravings.
More Healthier Recipe Posts You Will Love
Top 10 Best Weight Watchers Products to Buy on Amazon – WW Must Haves!
Instant Pot Salsa Chicken Recipe (0 Weight Watchers Points)
Weight Watchers Soup Recipe: Instant Pot WW 0 Point Bean Soup
Can this be frozen?
You could try freezing this, but I’m not sure how good it would be once thawed. It would probably be somewhat watery. If you try it, let me know how it turns out, and I’ll add that information to the recipe.
I don’t usually have milk, and I knew almond milk didn’t set up, so I used 1 scoop of vanilla premier protein powder to a half cup of water. I didn’t have enough sweetener so I used less then 1/4 cup and added a little sugar free maple syrup. It was great! It set up fine and was sweet enough. So if you need substitutions for those things these work fine.
Due to allergies I had to use flax egg substitute and coconut/ almond milk. โ Couldnโt get it to set enough to show a clean knife in the center – even after many more minutes cook time!
Hi Jan,
Yes unfortunately with any type of pie or pudding mix, you can use almond milk but you’ll only get a soft-set. It should still taste good. You can try cutting back on the amount of milk and see if that helps.
This is one of our favorites, and it’s SO easy to put together. I love having this on hand for a sweet treat.
Do you know how many carbs are in a serving? Or the whole pie? And how many servings there are in the pie?
How much stevia would you use?
I just put it in the oven, can hardly wait to try it, I cut back on the sugar also, used brown sugar splenda for a richer flavor
Could you use almond milk in place of the skim milk?
You can, but it probably will not set as firmly.
If I were to make this in individual ramekins would I need to adjust the cook time?
Excellent idea! Those would be really good.
My husband bought a BUNCH of 5โ pie crusts to make friends, him & our boys & family individual pies. I saved the pie tins to make my own individual non crust pie! I also LOVE my homemade pumpkin purรฉe on top of plain nonfat Greek yogurt with a bit of Splenda! We make our own pure pumpkin purรฉe from pumpkins we bought!
Is there another healthier sweetener besides Splenda that could be used?
I’m going to try stevia myself
Stevia
I used liquid FiberYum. It’s only just barely sweet, but it does the trick for me. I also use low fat evaporated milk. It doesn’t take as long to bake as this recipe… 10 minutes at the higher temp and 30 minutes at the lower. So good.
So, I used Swerve. Delicious.
OMG!! I can’t wait to make this pie. My family loves pumpkin pie and since I’m on WW, this pie sounds like a winner. Thank you for the recipe.
Yeah! I was actually eating a piece as I read your comment. How funny. Enjoy!