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!
Weight Watchers Super Easy Crustless Pumpkin Pie Recipe
UPDATE: This recipe has been updated to adjust points for the MyWW color points system October, 2020.
MyWW Blue – 1 point per serving
MyWW Green – 3 points per serving
MyWW Purple – 1 point per serving
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.”
or 
(add points as required).Pyrex 2-Pack Easy Grab Glass Pie Plate, 9.5-Inch
Kraft Frozen Lite Cool Whip Whipped Topping, 8 Ounce — 24 per case.Reddi Whip Deluxe Whipping Cream, 6.5 Ounce — 12 per case.
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.
Freestyle points – 1 point per serving
MyWW Blue – 1 point per serving
MyWW Green – 3 points per serving
MyWW Purple – 1 point per serving
Weight Watchers 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 add up to 1/2 cup if desired
Instructions
- 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.
Notes
Nutrition
This delicious pie is very low in calories and points but gives you all the Thanksgiving and holiday tastes you love.
This recipe doesn’t last long at our house.
Enjoy, guilt free.
What’s your favorite holiday Weight Watchers recipe?
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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 5” 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 purée on top of plain nonfat Greek yogurt with a bit of Splenda! We make our own pure pumpkin purée 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!