Pumpkin Pie

  • Author: Jenna
  • Prep Time: 10 minn
  • Cook Time: 40 min
  • Total Time: 58 min
  • Yield: 8 1x


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. 



  • 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)


  1. Position rack in the middle of the oven. Preheat oven to 350ºF.
  2. 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.
  3. 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.
  4. 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.


myWW points: Blue Points: 4; Green Points: 4;  Purple Points: 4

  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1/8th of the pie
  • Calories: 141
  • Sugar: 10g
  • Sodium: 157mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 19g
  • Fiber: 2g
  • Protein: 4g

Keywords: pumpkin pie