“I made this today and had it with hot tea for a snack — it’s very good! I’d definitely like the crust, lol, but this lighter version will help me succeed. So glad to have recipes like this!”
A creamy, spiced pumpkin pie that’s Weight Watchers–friendly and completely crust-free, making it a guilt-free treat for the holidays or any cozy moment.
📋 Recipe Card
Zero Point Crustless Pumpkin Pie
- Prep Time: 10 minutes
- Bake Time: 35–40 minutes
- Total Time: ~50 minutes
- Servings: 8
- Dietary Info: Zero Points | Gluten-Free | Low-Calorie
✅ Ingredients
- Pumpkin puree (15 oz can)
- Nonfat plain Greek yogurt
- Eggs
- Sugar substitute (like Stevia or Monkfruit)
- Vanilla extract
- Pumpkin pie spice
- Pinch of salt
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Lightly spray a 9-inch pie dish with nonstick spray.
- Mix filling: In a large bowl, whisk pumpkin puree, Greek yogurt, eggs, sweetener, vanilla, spices, and salt until smooth.
- Pour & bake: Transfer mixture into the prepared pie dish.
- Bake for 35–40 minutes, or until the center is just set and a knife inserted comes out clean.
- Cool & serve: Let cool completely before slicing. Enjoy chilled or at room temperature.
💡 Notes
- Use a sugar substitute that measures cup-for-cup for best results.
- For extra creaminess, sub half the yogurt with unsweetened applesauce.
- This pie sets as it cools — don’t worry if it looks soft at first.
✨ Introduction
This Crustless Pumpkin Pie has all the cozy fall flavor of traditional pumpkin pie but skips the crust (and points!). Perfect with a cup of tea or coffee, it’s a WW-friendly dessert that feels indulgent without guilt.
📝 Ingredient Tips & Swaps
- Pumpkin puree: Be sure it’s 100% pumpkin, not pie filling.
- Sweetener: Stevia, Monkfruit, or Splenda all work — adjust to your sweetness preference.
- Eggs: Help bind and set the pie. For a vegan version, use flax eggs.
- Greek yogurt: Adds creaminess — cottage cheese (blended smooth) can work too.
🍴 Variations & Serving Ideas
- Mini Pies: Pour batter into muffin tins for grab-and-go portions.
- Spiced Up: Add a little extra cinnamon or ginger for a stronger spice profile.
- Topped Off: Finish with a dollop of fat-free whipped topping or a sprinkle of cinnamon.
- Breakfast Version: Serve chilled with a spoonful of Greek yogurt on the side.
🧊 Storage & Make-Ahead
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Slice and wrap tightly; freeze up to 2 months. Thaw overnight in the fridge.
- Make-Ahead: Bake a day ahead — flavors improve as it rests.
📊 Nutrition (per slice, est.)
Calories: 65 | Carbs: 8g | Protein: 5g | Fat: 1g | Fiber: 2g
❓ FAQs
Q: Can I make this with a crust?
A: Yes! Pour the filling into a prepared graham cracker or traditional pie crust — just note it will add points.
Q: Why is my pie watery?
A: Be sure you’re using pumpkin puree, not pumpkin pie filling. Also, let the pie cool fully before slicing.
Q: Can I make this dairy-free?
A: Yes — use dairy-free yogurt or coconut cream instead of Greek yogurt.
Q: Can I use fresh pumpkin?
A: Absolutely, just make sure it’s cooked, pureed, and well-drained before adding.
❤️ Final Notes
This Zero Point Crustless Pumpkin Pie is proof you don’t need crust or extra sugar to enjoy the flavors of fall. It’s light, creamy, and the perfect little sweet treat to keep you on track.
👉 If you try this, say something nice in the comments 💬 — your encouragement keeps these recipes coming!
