📋 Crustless Pumpkin Pie Recipe
This Crustless Pumpkin Pie is Weight Watchers friendly, quick and easy to make and totally satisfying- you won't even miss the crust. Not only is it low WW points, it's low carb and gluten-free and has no artificial sweeteners/sugar substitutes!
Servings 8 slices
Calories 108kcal
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.
Notes
*See post contents for important recipe information and tips!
Nutrition
Serving: 1slice | Calories: 108kcal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 73mg | Potassium: 243mg | Fiber: 1g | Sugar: 14g | Vitamin A: 7394IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 1mg
