A delicious, healthy pumpkin pie you can eat every 4 days—and not feel guilty! Just 4 WW points for the whole thing.
🕒 Servings & Timing:
Yield: 1 pie (about 6–8 slices)
Prep Time: 5 minutes
Cook Time: 50–55 minutes
Total Time: 1 hour
Dietary: Low-calorie | Low-fat | Gluten-Free | Sugar-Free | Crustless | WW-Friendly
✅ Ingredients Checklist:
Canned pumpkin (15 oz – not pumpkin pie filling)
Eggs (4, slightly beaten)
Skim milk (½ cup)
Salt (½ tsp)
Pumpkin pie spice (1 tsp)
Ground cinnamon (½ tsp)
Splenda (⅓ cup or 3 packets if preferred)
🔪 Instructions:
Preheat oven to 400°F (200°C).
Combine all ingredients in a large bowl: pumpkin, eggs, milk, spices, salt, and sweetener. Mix well until smooth and fully incorporated.
Pour mixture into a non-stick or lightly greased pie dish.
Bake at 400°F for 15 minutes, then reduce oven temperature to 350°F and bake for an additional 35–40 minutes.
Cool completely before slicing. Refrigerate for firmer texture.
💡 Notes:
This pie is naturally gluten-free and crustless—ideal for low-carb or WW-friendly diets.
Using 3 packets of Splenda instead of ⅓ cup works just fine and reduces the sweetness slightly (but still tastes amazing!).
Eat it warm or chilled—it’s great both ways.
Want a bit more indulgence? Add a spoonful of light whipped cream (adjust WW points accordingly).
Why You’ll Love This Pie
Quick to make, insanely low in points, and tastes just like fall in a bite. I make this crustless pumpkin pie every 4 days—yes, it’s that guilt-free. No crust, no sugar, no problem. Whether you’re on WW (Weight Watchers), eating low-carb, or just craving pumpkin season flavors on repeat, this pie is the one.
Confession: I usually don’t even share it… I just slice it up and keep it in the fridge for whenever the craving hits.
🥄 Step-by-Step Cooking Guide
Step 1: Prep and Preheat
Start by preheating your oven to 400°F. Lightly grease a 9-inch pie dish (or use a nonstick one for easiest cleanup).
Tip: If you’re using glass or ceramic, be sure it’s oven-safe at high heat.
Step 2: Mix the Filling
In a large bowl, combine:
1 can (15 oz) pure pumpkin (not pumpkin pie mix!)
4 eggs (lightly beaten)
½ cup skim milk
½ tsp salt
1 tsp pumpkin pie spice
½ tsp cinnamon
Splenda to taste (⅓ cup or 3 packets)
Whisk everything together until smooth and lump-free.
Tip: For an ultra-smooth texture, you can blend the mixture in a blender or food processor—but hand-whisking is totally fine.
Step 3: Bake It Right
Pour the pumpkin mixture into the prepared pie dish.
Bake at 400°F for 15 minutes.
Then reduce the oven to 350°F and bake for another 35–40 minutes, or until the center is set and a toothpick comes out clean.
Tip: If the edges start browning too much, loosely cover the pie with foil during the last 10 minutes.
Step 4: Cool and Chill
Let the pie cool at room temperature for about 30–60 minutes. Then chill in the fridge for at least 1 hour for a firmer texture.
🧂 Ingredient Breakdown & Substitution Tips
Pumpkin (Not Pie Filling): Use 100% pure pumpkin (Libby’s or store-brand). Pumpkin pie filling contains sugar and spices—don’t use that!
Eggs: Four eggs provide structure and richness. For a lower-cholesterol option, try using 2 whole eggs + 4 egg whites.
Skim Milk: Keeps it low-fat. You can substitute with unsweetened almond milk, oat milk, or any plant-based milk (adjust WW points if needed).
Splenda: Original recipe calls for ⅓ cup, but 3 packets are enough for a milder sweetness. Feel free to sub in monk fruit sweetener or stevia.
Spices: Customize! Want more spice? Add a pinch of nutmeg or cloves.
🥧 Variations & Serving Suggestions
Flavor Variations:
Add 1 tsp vanilla extract for warmth.
Stir in 2 tbsp unsweetened cocoa powder for a chocolate-pumpkin twist.
Top with a sprinkle of crushed pecans (adds crunch, but will affect points).
Dietary Variations:
Dairy-Free: Use a plant-based milk.
Keto-Friendly: Swap milk with heavy cream and use erythritol as sweetener.
Vegetarian: Already is!
Serving Ideas:
Top with light whipped cream or a dollop of Greek yogurt.
Dust with extra cinnamon before serving.
Serve alongside coffee or chai for cozy vibes.
🧊 Storage & Make-Ahead Info
Storage:
Fridge: Store covered in the fridge for up to 5 days.
Freezer: Freeze slices individually for up to 3 months. Thaw overnight in the fridge before eating.
Reheating:
Reheat a slice in the microwave for 30–45 seconds, or enjoy cold straight from the fridge.
Make-Ahead:
This pie is perfect to make the day before! Chill overnight for best texture.
Note: Over time, the pie becomes denser but just as tasty.
🔍 Nutrition Information (Per Slice — 8 servings)
Nutrient Amount
Calories 60
Carbs 6g
Protein 4g
Fat 2g
Fiber 2g
WW Points (Whole Pie): 4 points
Allergens: Eggs, Milk
❓ Frequently Asked Questions
Q: Can I make this with egg whites only?
A: Yes, use 8 egg whites to replace the 4 whole eggs. The texture will be slightly lighter.
Q: Can I use almond milk or oat milk?
A: Yes! Unsweetened almond or oat milk works well and keeps it dairy-free.
Q: Is this pie crustless?
A: Yes! That’s what keeps it so low in points and calories. No crust, no hassle.
Q: Can I freeze this pie?
A: Absolutely. Slice it first, then wrap individually and freeze for up to 3 months.
Q: It didn’t set! What happened?
A: You may have underbaked it. Make sure to check with a toothpick—it should come out mostly clean.
❤️ My Story Behind This Recipe
Honestly, this recipe started as a diet hack. I was craving something cozy, comforting, and pumpkin-y… but didn’t want to blow through my WW points in one slice of pie. So I played around until I found the perfect balance: rich pumpkin flavor, classic spices, and just enough sweetness—with only 4 points for the whole pie. Now, it’s my go-to. I make it every 4 days. No shame.
And the best part? It doesn’t feel like a “diet” dessert. It’s just delicious.
