Weight Watchers Pumpkin Pie - Just 1.4 Smart Points Per Serving

This Weight Watchers crustless pumpkin pie gives you everything you love about the classic - a silky, cinnamon-and-ginger spiced pumpkin custard - without the heavy pastry, so each generous slice comes in at just 1.4 Smart Points. It's a simple whisk-pour-bake dessert that tastes like Thanksgiving any day of the year.

Pumpkin pie.

No matter what the time of year. No matter if it's warm from the oven or cold from the fridge.

I am always-always-always in the mood for pumpkin pie.

CELEBRATE FRUIT WITH 1.4 SMART POINT WEIGHT WATCHERS PUMPKIN PIE This is especially true when said dessert of my choosing is only 1.4 points on Weight Watchers!

And just how do they achieve such greatness?

By making this delightful dish crust free.

And ya'll...one bite and you won't miss that crust but you will be so glad you're missing those extra points!

Recommended Meal Plans and Recipe Books

• More of my own Weight Watchers Friendly Recipes!
• The Weight Watchers 50th Anniversary Cookbook is packed with 280 healthy recipes!
• This Skinnytaste Slow Cooker cookbook is an amazing source for recipes that will keep you on your diet plan.
• Or, if you're on a low-carb diet, check out the Low Carb Recipes from Step Away from the Carbs!

Best Recipes for Fall

When it comes to planning desserts for fall...pumpkin is first and foremost on my ingredients list. And whether you're cooking for people who are watching their weight or a variety of folks, it's always a good idea to have several recipes on your go-to list.

One of our favorite non-diet friendly pumpkin pie is our Copycat Cheesecake Factory Pumpkin Cheesecake. It's amazing! And, while it is most definitely not on the Smart Points scale, enjoying a tiny bite while making this favorite for family and friends is a tiny treat.

Weight Watcher's Recipes We LOVE

While it's fun to indulge in a tiny taste of a decadent dessert, it's even more pleasurable to be able to enjoy an entire meal that is made with Weight Watchers in mind.

Some of our favorite meals are Weight Watchers Hamburger Stroganoff, Weight Watchers Chili, Weight Watchers Hash Brown Casserole and Chicken Pot Pie Weight Watchers.

And finishing any of those meals off with a nice slice of our Weight Watcher's Pumpkin Pie would be a treat.

LESSONS IN CRUSTLESS PIE-OLOGY

So perhaps the most imperative aspect of this dish, is the cake pan you bake it in. Preferably dark and non-stick, this will allow a longer bake time and easier removal.

You'll also find it helpful, if you invest in a flexible pie server as well.

Having the essential pie serving tools on hand makes life so much easier when you're trying to serve up dessert. I don't know how many times I've searched and searched in my kitchen drawers for a pie server to no avail. And, it's not that I don't have one...it's just that it handily disappeared just when I needed it most!

Kitchen utensils have a way of disappearing in my house.

Free Weight Watchers Recipes

With the right pie pan and pie server in hand, you'll be ready to wow your taste buds into submission.

Cooked up correctly, you really will not even miss a traditional crust. In fact you may just wonder why on earth you didn't think to cut out the crust even sooner!

All in all, this pie--sans that caloric pie crust edging--will come in per serving at only 1.4 Smart points on your Weight Watchers plan. You'll be happily enjoying this Weight Watchers dessert after any of our yummy weight watcher dinner recipes.

PUMPKIN TO LOVE ALL YEAR LONG

So just what makes this pumpkin pie worth smiling about all year long?

The taste!

When you whip this together you're not going to be using the pre-spiced pumpkin pie mix. You'll be utilizing the real pumpkin...aka real fruit.

Weight Watcher Recipes Points

From there you'll add a sugar substitute and have control over the spices used.

I for one have always favored pumpkin pies that had more authentic taste like using real pumpkin does.

Making this a wonderful (and traditional) Weight Watchers Pumpkin Pie dessert to start with for the Weight Watchers program. Especially as you get to add a big dollop of fat free Cool Whip!

For even more great pumpkin inspired recipes make sure to check out these Mini Pumpkin Cheesecakes, Pumpkin Whoopie Pies, and Healthy Pumpkin Cookies that the kids will love!

Now how do you love using pumpkin all year long?

Pumpkin doesn't just have to be for fall, but it sure is fun to cook it up when the weather starts to cool and fresh pumpkins start showing up at both grocery stores and fall markets alike.

One of our favorite fall activities has always been to go to a farm to pick pumpkins. That is such a fun activity to do with the kids--even when they are older. It's a fun, family outing that is full of memory making moments that will stand the test of time.

And memories are to be cherished. Cooking as a family is another great way to make memories, and have great conversations.

Key Ingredients & Substitutions

This WW crustless pumpkin pie comes together with a short list of pantry basics. Here's what each one does, plus a few swaps that work:

• Pumpkin puree. Use plain canned 100% pure pumpkin, not pumpkin pie filling or "pie mix," which is already sweetened and spiced and will throw off both the flavor and the points. Homemade roasted pumpkin puree works too - just blot it with paper towels if it looks watery.
• Evaporated milk. A small can of evaporated milk gives the custard its creamy, classic pumpkin pie texture. Choose the fat-free version to keep the points as low as possible. In a pinch, half-and-half or unsweetened almond milk can stand in, though the pie will be a little less rich and set slightly softer.
• Splenda. Granulated Splenda measures cup-for-cup like sugar, which makes it an easy swap here. Other cup-for-cup granulated sweeteners (such as a monk fruit or erythritol blend) also work. If you use regular or brown sugar instead, the pie will taste the same but the points will go up considerably - recalculate in your WW app.
• Warm spices. Cinnamon, ground ginger and a pinch of ground cloves give this pie its classic flavor. You can replace all three with 2 teaspoons of pumpkin pie spice, and a pinch of nutmeg or allspice is a nice addition if you have it.
• Eggs. Two large eggs bind the filling and help it set into sliceable squares without a crust. For an even lighter pie, swap in ½ cup liquid egg substitute or 4 egg whites; the texture will be a touch firmer and less custardy.
• Cooking spray. A light coat of nonstick spray is all that stands between this pie and the pan - don't skip it, since there is no crust to help the slices release.

Helpful Tips

Whisk until completely smooth. Because there's no crust to hide anything, lumps of pumpkin or streaks of egg will show in the finished pie. Whisk the eggs first, then add everything else and whisk for a full minute until the mixture is uniform and glossy.

Grease the pan well - and choose the right one. As mentioned above, a dark nonstick 9-inch square pan works beautifully and makes removal easy. For even easier serving, line the pan with a parchment sling (two strips crossing in the middle, sprayed lightly) so you can lift the whole pie out once it's chilled.

Bake until just set. The pie is done when the edges are set and the center only jiggles very slightly, or a knife inserted near the middle comes out clean - usually 35 to 40 minutes. Overbaking causes cracks and a slightly rubbery texture, so start checking at 30 minutes, especially in a dark pan.

Let it cool, then chill before slicing. A crustless pie keeps setting as it cools. Let it sit on a rack for about an hour, then refrigerate for at least two hours. Cold pie slices cleanly into neat squares; warm pie tends to slump.

Cut with a clean, flexible server. Wipe your knife between cuts for tidy edges, and use a thin, flexible pie server to slide each square out without breaking it. Cutting into eight equal pieces keeps your points count accurate, too.

Variations

• Pumpkin pie spice shortcut. Skip measuring three spices and use 2 teaspoons of store-bought or homemade pumpkin pie spice instead.
• Vanilla or maple. Stir in 1 teaspoon vanilla extract or ½ teaspoon maple extract for a warmer, bakery-style flavor with no extra points.
• Mini crustless pumpkin pies. Divide the filling among 12 sprayed or silicone muffin cups and bake for 18 to 22 minutes, until set. They make perfect grab-and-go portions - just recalculate points per piece.
• Crumb-dusted top. For a hint of that pie-crust flavor, sprinkle one crushed graham cracker sheet over the chilled pie just before serving (and count the extra points).
• Pumpkin cheesecake twist. Love the combination of pumpkin and cheesecake? When you're not counting points, try our Double Layer Pumpkin Cheesecake (Gluten Free!).
• Toasted meringue topping. Top the pie with a cloud of whipped egg whites sweetened with a little Splenda and brown it under the broiler - a lighter nod to our classic Pumpkin Meringue Pie.

Serving Ideas

Serve each chilled square with a dollop of fat-free Cool Whip and a light dusting of cinnamon, or add a few toasted pecans on top if you have points to spare. A cup of coffee or a pumpkin spice latte made with skim milk turns a slice into the perfect afternoon treat.

This Weight Watchers crustless pumpkin pie also makes a great lighter option on the Thanksgiving or Friendsgiving dessert table, right next to the traditional pies. Pair it with another WW-friendly treat like our Weight Watchers Peach Cobbler so everyone has something to enjoy, or finish off a cozy fall dinner like Weight Watchers Taco Soup with a slice.

Storing & Freezing

Because it's an egg-and-milk custard, this pie should be refrigerated within two hours of baking. Cover the pan tightly with plastic wrap or foil, or transfer the squares to an airtight container, and it will keep in the refrigerator for 3 to 4 days. Add the whipped topping just before serving so it doesn't weep onto the pie.

To freeze, wrap chilled squares individually in plastic wrap, then place them in a freezer bag or container for up to 1 month. Thaw overnight in the refrigerator and serve cold - there's no need to reheat. The texture may be slightly softer after freezing, but the flavor holds up well, which makes pre-portioned slices a handy low-point dessert to keep on hand.

More Pumpkin Desserts

If you loved this recipe, here are a few more pumpkin treats you might enjoy:

• Pumpkin Meringue Pie
• Double Layer Pumpkin Cheesecake (Gluten Free!)
• Easy Pumpkin Bars
• The Best Pumpkin Desserts

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