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 a couple years ago, and I’ve already made it countless times.
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!
Weight Watchers Super Easy Crustless Pumpkin Pie Recipe
This recipe has been updated to give a link to the WW Points plan for 2022 and 2023. Click here to track your points directly in the WW app: WW points for Holy Mess low point pumpkin pie.
MyWW Blue – 1 point per serving
MyWW Green – 3 points per serving
MyWW Purple – 1 point per serving
This WW crustless pumpkin pie 4 points for the whole pie or 1 point per serving, which is super-low.
One Point Pumpkin Pie
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 that afternoon, and I’ve made it lots of times since then.
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.
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 pie 24 points, and using agave nectar makes this pie 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.
- You can use plant-based milks like almond milk or oat milk. If you use unsweetened almond milk, the points remain the same. I have used unsweetened vanilla Almond Breeze and the pie set fine and tasted great.
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 (4 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 Points
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.
WW Points in the app – Track your points directly here.
Weight Watchers Crustless Pumpkin Pie in 4 Easy Steps {with Photos}
Step 1: Gather Ingredients
With just a few simple ingredients, you’ll have a Thanksgiving-worthy dessert in about an hour.
Step 2: Combine Ingredients & Pour into Pie Plate
After you combine ingredients, pour the mixture into a pie plate. Prepare the pie plate by spraying with cooking spray.
Step 3: Bake
You can eat this pie immediately, but it really 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 simply savor a piece (or two) yourself with a cup of coffee or tea.
This dessert is so low in calories and points, 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 and satisfying, too.
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 use other powdered sweetener of choice such as Stevia or Monk Fruit
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.
WW Information
Notes
Nutrition
The SmartPoints® or Points value of these recipes was calculated by this web site and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this web site or its recipes by WW International, Inc
What’s your favorite holiday Weight Watchers recipe?
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Due to allergies I had to use flax egg substitute and coconut/ almond milk. ‘ Couldn’t get it to set enough to show a clean knife in the center – even after many more minutes cook time!
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 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!