This Weight Watchers Crustless Pumpkin Pie is a deliciously easy dessert when you want all the cozy flavors of pumpkin pie without making a traditional crust. It has a creamy, custard-like texture and plenty of warm pumpkin spice flavor in every bite.
Made with pumpkin puree, evaporated milk, eggs, and pumpkin pie spice, this lighter pumpkin dessert comes together with simple ingredients. Since there is no pie crust, you can skip the extra preparation and get this dessert into the oven quickly.
This crustless pumpkin pie is especially delicious during the fall and holiday season. Serve it chilled or at room temperature with a little whipped topping for an easy dessert that everyone will enjoy.
Jump to:
- Why You Will Like Crustless Pumpkin Pie
- Ingredients Needed
- How to Make Weight Watchers Crustless Pumpkin Pie
- Pro Tips Crustless Pumpkin Pie
- Storage
- Serving Suggestions
- How do you figure out points for recipes?
- Where are the points for the recipes?
- More Weight Watcher Recipes
- Weight Watchers Crustless Pumpkin Pie
Why You Will Like Crustless Pumpkin Pie
The best thing about this recipe is how simple it is. Traditional pumpkin pie requires making or buying a crust, but this version skips that step completely. The pumpkin filling is the star of the dessert.
Pumpkin puree provides plenty of natural flavor and gives the pie its beautiful orange color. Evaporated milk makes the filling creamy without needing heavy cream. Eggs help the filling set while baking and create that familiar custard-like pumpkin pie texture.
Pumpkin pie spice adds cinnamon, nutmeg, and other warm spices that make this dessert taste like fall. A little vanilla extract enhances the sweetness and rounds out the flavor.
This is also a great make-ahead dessert. The pie needs time to cool and set, making it perfect for preparing earlier in the day.
Ingredients Needed
- 1 can (15 oz) pumpkin puree - Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin puree provides the main flavor and creamy texture.
- ½ cup packed brown sugar
- ¾ cup evaporated milk - This gives the pie a creamy consistency while keeping it lighter than versions made with heavy cream.
- 3 large eggs - Eggs help bind the ingredients together and allow the pumpkin filling to set in the oven.
- 2 teaspoon Pumpkin Pie Spice - This classic blend of warm spices gives the pie its signature fall flavor.
- ½ teaspoon salt
- 1 teaspoon vanilla extract
How to Make Weight Watchers Crustless Pumpkin Pie
Step 1 Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish with non-stick cooking spray or butter.
Step 2In a large mixing bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Stir until the sugars are fully integrated into the pumpkin.
Step 3 Pour in the evaporated milk, and vanilla extract. Crack in the eggs and whisk everything together until smooth.
Step 4 Add the Pumpkin Pie Spice to the pumpkin mixture. Stir until all the spices are evenly distributed.Transfer the pumpkin mixture into the prepared pie dish, smoothing out the top with a spatula.
Step 5 Bake the pie: Place the pie in the preheated oven and bake for 50 to 60 minutes, or until the center is set and a knife inserted in the middle comes out clean.
Cool and serve: Allow the pie to cool on a wire rack to room temperature. For best results, chill in the refrigerator for at least an hour before serving.
Enjoy your creamy, spiced crustless pumpkin pie! It's perfect for those who prefer a gluten-free dessert or just want to focus on the delicious pumpkin filling. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Pro Tips Crustless Pumpkin Pie
Be sure to use 100% pumpkin puree rather than canned pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which can change the results of the recipe.
Don't worry if the center has a slight jiggle when the pie comes out of the oven. The filling will continue to set as it cools.
Allow the pie to cool completely before slicing. For the cleanest slices, refrigerate it before serving.
For an even stronger spice flavor, add an extra pinch of cinnamon or pumpkin pie spice.
A glass pie dish works especially well for this recipe because you can easily see how the edges are setting as the pie bakes.
Storage
Store leftover crustless pumpkin pie covered in the refrigerator. It will keep well for approximately 3 to 4 days.
Because this pie contains eggs and dairy, it should not be left sitting at room temperature for an extended period.
You can enjoy leftovers straight from the refrigerator or let individual slices sit at room temperature for a few minutes before serving.
Serving Suggestions
Serve each slice with a spoonful of light whipped topping or fat-free whipped topping for a classic pumpkin pie experience.
A sprinkle of cinnamon on top adds extra flavor and makes the pie look beautiful. You can also serve it with a small amount of vanilla yogurt for a creamy addition.
This crustless pumpkin pie is perfect for Thanksgiving, fall gatherings, holiday dinners, or a simple weeknight dessert when you're craving pumpkin.
For a pretty presentation, sprinkle a little pumpkin pie spice over the whipped topping just before serving.
How do you figure out points for recipes?
Nutrition info is calculated with the zero point food included in the recipe I pay for the WW app monthly to figure out points and use myfitnesspal for nutrition.
Where are the points for the recipes?
The points for the recipe will always be listed in the Notes section of the recipe.
More Weight Watcher Recipes
- 30 Weight Watcher Recipes for Dinner
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- Weight Watchers Key Lime Pie with Jello
- 21 Weight Watcher Recipes for Breakfast
- Mcdonald's Weight Watchers
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Weight Watchers Crustless Pumpkin Pie
- Prep Time: 5 min
- Cook Time: 60 min
- Total Time: 65 min
- Yield: 8 1x
- Category: Easy
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Indulge in the irresistible flavors of fall with this Weight Watchers-friendly Crustless Pumpkin Pie! This delightful dessert offers a lighter twist on a classic favorite, perfect for those who want to enjoy all the pumpkin spice goodness without the extra calories or gluten.
Ingredients
1 can (15 oz) pumpkin puree
¾ cup granulated sugar
½ cup packed brown sugar
¾ cup evaporated milk
3 large eggs
2 tsp Pumpkin Pie Spice
½ teaspoon salt
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish with non-stick cooking spray or butter.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Stir until the sugars are fully integrated into the pumpkin.
- Pour in the evaporated milk, and vanilla extract. Crack in the eggs and whisk everything together until smooth.
- Add the Pumpkin Pie Spice to the pumpkin mixture. Stir until all the spices are evenly distributed.
- Transfer the pumpkin mixture into the prepared pie dish, smoothing out the top with a spatula.
- Bake the pie: Place the pie in the preheated oven and bake for 50 to 60 minutes, or until the center is set and a knife inserted in the middle comes out clean.
Notes
- Cool and serve: Allow the pie to cool on a wire rack to room temperature. For best results, chill in the refrigerator for at least an hour before serving.
- WW Points: 4 (Makes 8 Slices)
Nutrition
- Serving Size: 1 slice
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