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. With a rich, creamy filling that’s spiced to perfection, this pie is both a time-saver and a crowd-pleaser.
Simply mix, bake, and savor every mouthful of this guilt-free treat. Serve chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for an extra layer of indulgence. Ideal for seasonal gatherings or a cozy night in, this pie is sure to become a staple in your autumn dessert repertoire!
Enjoying a crustless pumpkin pie brings a host of delightful benefits that can enhance your dessert experience:
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Why You Will Like Crustless Pumpkin Pie
Without the traditional buttery crust, crustless pumpkin pie typically contains fewer calories, making it a lighter option for those mindful of their calorie intake while still enjoying a seasonal treat.
By omitting the crust, this dessert becomes an excellent choice for individuals with gluten sensitivities or those adhering to a gluten-free lifestyle. It allows everyone to partake in a classic fall favorite without the concern of gluten-related reactions.
A crustless pie highlights the rich, flavorful pumpkin filling, allowing the warm spices to take center stage. This results in a more intense and authentic pumpkin experience with each bite, capturing the essence of this beloved dessert.
Skipping the crust-making step streamlines the cooking process, making it quicker and more convenient for those who may be short on time or less experienced in the kitchen.
Ingredients Needed
- 1 can (15 oz) pumpkin puree –
- ½ cup packed brown sugar
- ¾ cup evaporated milk
- 3 large eggs
- 2 teaspoon Pumpkin Pie Spice
- 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.
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.
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Weight Watchers Crustless Pumpkin Pie
Prep Time: 5 min
Cook Time: 60 min
Total Time: 65 min
Yield: 8
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.
1 can (15 oz) pumpkin puree
½ cup packed brown sugar
2 teaspoon Pumpkin Pie Spice
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)
