Recipe Card
Hook – Quick Description:
A lightened-up pumpkin pie that’s creamy, spiced, and only 4 WW points for the entire pie — yes, you read that right!
Servings & Timing:
- Prep Time: 10 minutes
- Cook Time: 50–55 minutes
- Total Time: ~1 hour
- Yield: 8 slices (4 points for the whole pie — less than 1 point per slice!)
Dietary Badges:
- 🌾 Gluten-Free (no crust)
- 🥛 Dairy-Light
- 🍬 Sugar-Free (with Splenda)
- WW-Friendly
Ingredients (Checklist Style):
- 1 can (15 oz) pumpkin purée (not pie filling)
- 4 eggs, lightly beaten
- ½ cup skim milk
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ⅓ cup Splenda (or 3 packets, to taste)
Instructions (Concise & Numbered):
- Preheat oven to 400°F (200°C).
- In a large bowl, mix all ingredients until smooth.
- Pour mixture into a pie dish.
- Bake at 400°F for 15 minutes.
- Lower oven to 350°F and continue baking 35–40 minutes, until set in the center.
- Let cool completely before serving.
Additional Notes:
- Texture is like a crustless pumpkin custard — light but flavorful.
- Adjust sweetener depending on your taste and brand used.
- Store chilled in the fridge.
Brief Introduction
This WW Pumpkin Pie is a lifesaver for sweet cravings while staying on plan. With no crust, no sugar, and simple ingredients, it delivers all the cozy fall flavors of pumpkin spice without the guilt. And at just 4 points for the entire pie, you can enjoy it daily if you want (and I do!).
Step-by-Step Cooking Guide
Mixing the Batter
- Lightly beat eggs.
- Stir in pumpkin, milk, sweetener, salt, and spices until fully combined.
Baking the Pie
- Start baking at 400°F for 15 minutes — this sets the structure.
- Lower heat to 350°F for 35–40 minutes until the center is firm.
Cooling & Serving
- Allow pie to cool completely before slicing.
- Serve plain or top with fat-free whipped cream for just a few extra points.
Ingredient Details & Substitutions
- Pumpkin: Canned pumpkin purée only — not pie filling.
- Milk: Skim milk keeps it light; unsweetened almond milk works too.
- Sweetener: Splenda keeps it 0 sugar; monk fruit or erythritol also work.
- Spices: Pumpkin pie spice + cinnamon add warmth; adjust to taste.
Variations & Serving Suggestions
- Mini Pies: Divide batter into ramekins for portion control.
- Creamier Texture: Swap skim milk with unsweetened almond milk + splash of heavy cream.
- Extra Spice: Add a dash of nutmeg or ginger.
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Serving Ideas:
- Top with fat-free whipped cream.
- Dust with extra cinnamon.
- Pair with coffee for a fall-inspired breakfast or dessert.
Storage & Make-Ahead
- Storage: Refrigerate up to 4 days (perfect since you bake one often!).
- Freezing: Can be frozen in slices up to 2 months; thaw in fridge overnight.
- Make-Ahead: Best baked fresh but can be made 1 day ahead for gatherings.
Nutrition Facts (Estimated, per whole pie / per slice)
- Calories: ~320 kcal for whole pie (40 per slice if cut into 8)
- Protein: 28g total (~3.5g per slice)
- Carbs: 36g total (~4.5g per slice)
- Fat: 7g total (~1g per slice)
- WW Points: ~4 for the whole pie!
FAQs
Q: Does it taste like traditional pumpkin pie?
A: It’s lighter and more custard-like without the crust, but the spices give that familiar fall flavor.
Q: Can I add a crust?
A: Yes — but that will increase WW points significantly. Try a light graham cracker crust for a middle ground.
Q: Can I double the recipe?
A: Yes — bake in a 9×13 dish instead of a pie pan; adjust baking time (45–50 minutes at 350°F after initial 15 minutes).
Q: Can I eat the whole pie in one sitting?
A: Technically yes — and it’s only 4 points! But you may feel fuller spacing it out.
Personal Story (Optional)
This recipe became my “every few days” bake when I wanted a dessert that wouldn’t break my WW points. It’s so satisfying that I honestly don’t miss the crust or the sugar. Sometimes I even eat a slice for breakfast with coffee — no guilt, just pumpkin spice goodness.
