Pumpkin pie is my fave holiday dessert! Is it even Thanksgiving (or any holiday for that matter), without it? Not in my world. If you are trying to stay on track and want to enjoy pumpkin pie, you will love this Weight Watchers Crustless Pumpkin Pie. It's 3 WW points.
A piece of traditional pumpkin pie is typically 14 WW points, Not only is this crustless pumpkin pie low WW points, it's low-carb and gluten-free has fewer calories, and has no artificial sweeteners or sugar substitutes, so it's a healthy no crust pumpkin pie. This recipe is especially popular during the holiday season.
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🍒Reader Review
"This is awesome, I’m on weight watchers and I’m thrilled to be able to have some of my favorite pie. I used Sukrin Gold brown sugar alternative ( 0 calories, zero sugar, it’s delish). My husband is diabetic, so it was great. Thanks!" ⭐⭐⭐⭐⭐
You know how sometimes when you have ice cream you want a cone and sometimes you just want the ice cream? Well, this is the same thing.
Don't get me wrong, I LOVE crust, especially my No Fail Pie Crust (Cold Water Pastry), However, I don't always want all the calories and carbs that come with pie crust. Sometimes I just want pumpkin pie filling and this No Crust Pumpkin Pie (also known as Impossible Pumpkin Pie) is perfect for those times! In fact, it's so perfect that you won't even miss the crust.
I have been following the Weight Watchers program for 20 ish years! You can read about my read about my personal Weight Watchers (WW) Journey HERE, if you are interested. And be sure to check out my Weight Watchers Tips & Tricks!
I started creating my own Weight Watchers recipes (making dishes lighter and healthier) when I found a dish I liked, but was super high in points. But it was when I noticed a shift to artificial sweeteners that I was really motivated to start creating my own WW dessert recipes. Artificial sweeteners were not even 'a thing' when I first started Weight Watchers back in the day.
I cannot stand the taste of them or how those sugar substitutes make me feel. So if you feel the same way, check out my other Weight Watchers Dessert Recipes (WW dessert recipes) without artificial sweeteners! You'll especially love this WW friendly Healthy Old-fashioned Banana Cream Pie with Graham Cracker Crust!
This no crust pumpkin pie is a really great way to 'have your pie and eat it too' when you are following the Weight Watchers program. There are a lot of recipes for this type of pie out there, but this one is real food and WW friendly!
🥘 Ingredient Notes
*Note: The type of brown sugar you use (dark or light), and whether you use canned or fresh pumpkin puree, will impact the color of your pie! I used light brown sugar for the pie in the hero photos and dark brown sugar in the process images.
- Pumpkin purée. (fresh or canned) it doesn't matter which you use, although homemade tastes better.
- Eggs. There's no need to use an egg substitute because eggs are zero points on the WW. Make sure your eggs are room temperature.
- Maple extract. Using an extract gives the pie flavor without adding the calories of maple syrup
- Pumpkin pie spice. This saves you using 3 different spices
- Brown sugar. Brown sugar gives this pie a depth of flavor.
- Fat-free evaporated milk. Fat-free evaporated milk
*see recipe card for quantities
How to Make Weight Watchers Crustless Pumpkin Pie
Prep: Preheat oven to 400 degrees F (204 degrees C) and spray a pie plate with nonstick cooking spray.
- Step 1: In a large bowl, combine all ingredients. Mix with an electric mixer until combined (30 seconds) scraping sides of bowl. *Do not overbeat!
- Step 2: Pour into a greased deep dish 9-inch pie plate.
- Step 3: Bake at 400 degrees F for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30-40 minutes more, until pie is set (cake tester or toothpick comes out clean). Move to wire rack to cool. Sprinkle with cinnamon, if desired. *When it first comes out of the oven, it will be puffed up, but it will deflate as it cools *Don't worry if there are any little cracks or spots that don't look great, as you can cover it with whipped cream (see top tips for ww whipped cream) and cinnamon
This Weight Watcher Crustless Pumpkin Pie is light, quick and easy to make, and totally satisfying.
If you're looking for a WW friendly Thanksgiving dinner (gluten-free) then give my Slow Cooker Turkey breast with Quinoa Cranberry Dressing a try!
Top Tips
Whipped Cream: I serve it with light real whipped cream because it’s only 1 point for 4 tbsps and I love whipped cream! There are a couple of different brands you can buy And this WW dessert is one that the whole family will love. My kids really loved this pie as well!
Pumpkin Puree - see this post on how to cook a whole pumpkin and make your own pumpkin puree the easy and economical way!
There are a couple of different brands you can buy that are only 1 point. Dairyland and Gay Lea are both brands that are WW friendly!
👪 Serving Size
This crustless pie serves 8 However, you can double (16 servings = 2 pies) or even triple (24 servings = 3 pies) the recipe by clicking on the servings number in the recipe card. Then select the number of servings you would like and the ingredient amounts will adjust accordingly. You'll need additional pie plates.
🔢WW Points
This Weight Watchers Crustless Pumpkin Pie is not only the best crustless pumpkin pie, but it's also Weight Watchers friendly @ only 3 WW points (according to the ww app), as opposed to regular pumpkin pie at 14 ww points. You could bring the points down by using a sugar substitute such as monk fruit.
🌡️Storage
Store this pie in plastic wrap if you're only storing it for a day or two. Otherwise, store it in an airtight container in the fridge for up to 3 days.
❔Frequently Asked Questions
Yes, you can make this no crust pumpkin pie in advance, but I wouldn't make it more than a day ahead - it's not as springy and gets a little spongy/soggy. You can store it for up to 3 days in the fridge but again, each day it gets spongier.
Yes, you can freeze crustless pumpkin pie in an airtight container for up to 3 months. It's best to freeze it after baking.
You can use either fresh or canned pumpkin for this recipe. Just be sure to buy canned pumpkin puree, NOT canned pumpkin pie filling!
Pumpkin pie lovers will adore this Weight Watchers Pumpkin Pie!
And if you love all things pumpkin and pumpkin desserts and you're in the mood for cheesecake, don't forget to try my WW friendly Skinny Pumpkin Cheesecake with Oreo Cookie Crust! And if you need Crustless Pumpkin Pie STAT and don't want a whole pie, try my Microwave Crustless Pumpkin Pie in a Mug!
Weight Watchers Dessert Recipes (WW dessert recipes) without artificial sweeteners!
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📋 Crustless Pumpkin Pie Recipe
Equipment
- deep dish pie pan (or a regular 9 inch pie dish)
Ingredients
- 1 ½ cups pumpkin puree, canned pumpkin or fresh pumpkin *NOT pumpkin pie filling
- 4 whole large eggs
- ¼ teaspoon maple extract
- 1 teaspoon pumpkin pie spice mix
- ½ teaspoon ground cinnamon
- ⅓ cup brown sugar
- 1 cup evaporated milk- fat free
Instructions
- Preheat oven to 400 degrees F (204 degrees C) and spray a pie plate with nonstick cooking spray.
- In a large bowl, combine all ingredients. Mix with an electric mixer until combined (30 seconds) scraping sides of bowl.
- Pour into a greased pie plate.
- Bake at 400 degrees F for 15 minutes.
- Reduce heat to 375 degrees F (190 degrees C) and bake for 30-40 minutes more, until pie is set (cake tester or toothpick comes out clean). Move to wire rack to cool.
Stacy Hopkins
Can I use regular fat free milk?
Terri Gilson
Hi Stacy,
No you can't, as it has way too much liquid. Evaporated milk goes through a cooking process to remove/evaporate over half of the water content. So, if you use regular milk, you'll end up with a very watery pie.
Lauren
Could you substitute pumpkin for sweet potatoes in this recipe and make a sweet potato pie?
Terri Gilson
Hi Lauren: I don't see why not?! I think it would work well 🙂 Please let me know how it turns out if you try it!
Terri
Joanne
No maple extract can I use sugar-free maple syrup?
Terri Gilson
Hi Joanne,
You could try using a few tablespoons of the maple syrup, but make sure to reduce the evaporated milk by 3 tablespoons. However, you likely won’t get the same depth of flavour as you would with the extract because it’s concentrated. I’d love to hear how it turns out if you try it!
Thanks,
Terri
Sean
This is a really cool idea - especially considering how many pumpkin pies end up with soggy and insubstantial crusts anyway! Nice and simple - I like it.
Sharon
Brilliant idea to forgo the crust! I agree it is delicious but sometimes unnecessary. And preach it about those artificial sweeteners!!! I would rather have a smaller amount of the real thing over fake food anytime. This pie is a great alternative!
Kristen Kaethler
Looks so rich and creamy, sending this recipe to my sister in law as she needs a gluten-free option and loves pumpkin pie.
Terri Gilson
Thanks, Kristen-hope she enjoys it!
NANCY WU
who knew pies don't need a crust!
Laura
Who knew that pumpkin doesn’t even need a crust! And it still feels like you’re eating a pie, genius!
Terri Gilson
Thanks, Laura!
Elaine
Love this idea! All the flavour of pumpkin pie without the most disappointing part--which is usually the crust! Ideal for us gluten-free types!
Terri Gilson
I agree, Elaine! The inside is THE BEST!!!
Ann
This is awesome, I’m on weight watchers and I’m thrilled to be able to have some of my favorite pie. I used Sukrin Gold brown sugar alternative ( 0 calories, zero sugar, it’s delish). My husband is dietetic, so it was great. Thanks
Ann
I meant diabetic.
Terri Gilson
Thanks, Ann! I'm so glad you enjoyed it!!