Easy Semi-Homemade pumpkin pie that is healthy and WW friendly! Use a store-bought pie crust and canned pumpkin to save time on prep, so that you can spend more time with loved ones during the Holiday.
I recently discovered a new brown sugar substitute called Sukrin Gold that is zero points on WW. One thing that is difficult to figure out with sugar substitutes is the ratio aspect. If you have so much regular sugar in a recipe how much of this do you need? Stevia and Truvia have some pretty messed up conversions to regular sugar and Sukrin makes it super easy for figuring that all out. It is just a 1:1 ratio. So if there’s 1 cup of brown sugar you use 1 cup of this sugar. Be on the lookout for baking recipes coming soon, I can’t wait to try baking cookies with this.
I first saw this sugar being used on Instagram and that it was available on Amazon. If there’s some kind of product going viral or being mentioned on Instagram a lot, Amazon is ALWAYS the first place that I go to to see if you can get it on there. It is just a hassle to have ingredients that are so hard to find for people or they have to go to the product’s website to get that ingredient. Too many passwords and accounts to keep track in my opinion.
This Weight Watchers pumpkin pie recipe is ready in less than 10 minutes of prep time. To make it ahead of time just cook it the day before and set it somewhere to cool. In the Midwest, you can just set it out in your Indoor patio because that acts as a second fridge or freezer during the Winter months. 🙂 Just make sure it is covered tightly so those little critters can’t find it.
1/8th of the pie is only 4 smart points.
You can make this a crustless pumpkin pie, just leave the pie crust out and it will be 1 point per serving.
- Prep Time: 5 to 10 minutes
- Cook Time: 40
- Total Time: -25968543.7 minute
- Yield: 8
- Category: Dessert
- Method: Bake
1 store-bought pie crust
2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark Sukrin Gold brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat-free evaporated milk
1/4 cup(s) lite whipped topping
Sugar-Free Caramel Topping (optional)
Position rack in the middle of the oven. Preheat oven to 350ºF.
In a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into a store bought pie shell/crust. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.
Smart Points: 4 (1/8th of the pie)