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.
If you are looking for other pumpkin recipes to try please check out Pumpkin Fluff, Pumpkin Muffins with Chocolate Chips, or Easy Pumpkin Waffles.
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Why You Will Like This Weight Watchers Pumpkin Pie
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.
⅛th 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.
Ingredients Needed for Weight Watchers Pumpkin Pie
- Store-bought pie crust –are versatile and easy to use
Egg white(s) –Egg whites are zero calories and still help keep the recipe pretty low in points.
Egg(s) –The best type of eggs you can buy at the store are organic or free-range eggs,while others may prefer eggs from specific breeds of chickens
Sukrin Gold brown sugar–I used this to help lower the recipe points and calories instead of using regular brown sugar.
Salt –
Pumpkin pie spice,or less to taste– is a blend of warm,aromatic spices that are commonly used in fall and winter baking. This popular spice mix typically includes cinnamon,nutmeg,ginger,cloves,and sometimes allspice.
Canned pumpkin–is made from pureed pumpkin that has been cooked and packaged in a can. Canned pumpkin can be used in both sweet and savory dishes,such as pumpkin pie,pumpkin soup,pumpkin bread,and even pumpkin risotto.
Evaporated milkis a type of milk that has had most of the water content removed through a heating process. This results in a thicker,creamier consistency and a longer shelf life than regular milk. - Lite whipped topping or Sugar-Free Caramel Topping (optional)
How to Make Pumpkin Pie
Step 1 Position rack in the middle of the oven. Preheat oven to 350ºF.
Step 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.
Step 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.
Step 4 Slice into 8 pieces,top each piece with ½ tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.
What is Sukrin Gold Sugar Substitute?
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.
More Great Pumpkin Recipes to Try :
If you tried this Weight Watchers Pumpkin Pie any other recipe on my website,please please leave a 🌟 star ratingand let me know how you go in the 📝 commentsbelow. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Weight Watchers Pumpkin Pie
Prep Time:10 minn
Cook Time:40 min
Total Time:58 min
Yield:81x
Category:Dessert
Method:Bake
Cuisine:American
Description
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.
- 1store-bought pie crust
2 large egg white(s)
1 large egg(s)
½ cup(s) dark Sukrin Gold brown sugar
¼ tsptable salt
2 tsppumpkin pie spice,or less to taste
1 cup(s) canned pumpkin
½ cup(s) fat-free evaporated milk
¼ cup(s) lite whipped topping - Sugar-Free Caramel Topping (optional)
Instructions
- 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 ½ tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.
Notes
myWW points:Blue Points:4;Green Points:4; Purple Points:4
Nutrition
- Serving Size:⅛th of the pie
- Calories:141
- Sugar:10g
- Sodium:157mg
- Fat:6g
- Saturated Fat:1g
- Carbohydrates:19g
- Fiber:2g
- Protein:4g
I am not affiliated with WW formerly known as Weight Watchers in any way. I am just a member who likes to create WW recipes and share them with everyone. Freestyle is the name of the current program of WW and smart points are calculated for the recipes. Some blogs list them as freestyle smart points and some list them as smart points. There is no difference between the 2.
How is this a WW recipe? NO FOOD is off limits on WW and WW themselves stresses that a lot on their social media pages. I get this question quite a bit on Pinterest. That is one reason why I love WW. You can pretty much eat ANYTHING just as long as you stay in your daily points range for that.
