Weight Watchers Crustless Pumpkin Pie Recipe

I finally found a crustless pumpkin pie that feels holiday-worthy while staying low in calories, carbs, and points. It is creamy, perfectly spiced, and so good no one will miss the crust.

I’m obsessed with this Weight Watchers crustless pumpkin pie because it gives me the whole pumpkin pie thing without the heavy crust stealing the show. The pumpkin puree stays rich and smooth, the vanilla extract makes every bite taste like dessert, and somehow it still keeps things light enough that I don’t feel like I blew up my day.

But the best part? It actually tastes like pie, not some sad diet version sitting in the corner of the holiday table.

And yes, I’ll take a chilled slice straight from the fridge. No shame.

Just creamy, spiced, low-point pumpkin goodness.

Ingredients

• Pumpkin puree brings the creamy body and that cozy fall flavor everyone expects.
• Eggs help the pie set, so it slices clean without a crust.
• Egg whites lighten things up while still adding structure.

  Pretty smart.

• Granulated sugar gives straightforward sweetness, nothing fancy, just needed.
• Brown sugar adds a deeper, almost caramel vibe that makes it taste richer.
• Fat free evaporated milk keeps it creamy without making it feel heavy.
• Cinnamon is the warm, familiar spice that makes it smell like dessert.
• Ginger adds a little zip, so the pie doesn’t taste flat.
• Cloves are strong, but they bring that classic pumpkin pie mood.
• Nutmeg adds warmth in the background.

  You’d miss it if it left.

• Kosher salt balances the sweet stuff and makes the spices pop.
• Vanilla softens the edges and makes everything taste more rounded.
• Nonstick spray is boring, but basically, it saves your slices.

Ingredient Quantities

• 1 (15 ounce) can pumpkin puree
• 2 large eggs
• 2 large egg whites
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 (12 fluid ounce) can evaporated fat free milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• Nonstick cooking spray (for the pie dish)

How to Make this

1. Preheat oven to 350 degrees F and lightly coat a 9 inch pie dish with nonstick cooking spray.

2. In a large bowl, whisk together 1 can (15 ounce) pumpkin puree, 2 large eggs, and 2 large egg whites until smooth.

3. Add 1/2 cup granulated sugar and 1/2 cup packed light brown sugar to the pumpkin mixture and whisk until sugars dissolve.

4. Pour in 1 can (12 fluid ounce) evaporated fat free milk and 1 teaspoon vanilla extract, and whisk until fully incorporated.

5. Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon kosher salt until evenly distributed.

6. Strain the filling through a fine mesh sieve into a clean bowl if you want an extra smooth texture, pressing solids through with a spatula.

7. Pour the pumpkin filling into the prepared pie dish and smooth the top with a spatula.

8. Place the pie dish on a rimmed baking sheet and bake in the preheated oven for 45 to 60 minutes, or until the center is mostly set and a knife inserted near the center comes out with only a few moist crumbs.

9. Remove the pie from the oven and cool on a wire rack for at least 1 hour, then refrigerate for at least 3 hours or overnight to fully set.

10. Slice and serve chilled or at room temperature.

Equipment Needed

1. Oven
2. 9 inch pie dish
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Fine mesh sieve
7. Flexible spatula
8. Rimmed baking sheet
9. Wire cooling rack

FAQ

Weight Watchers Crustless Pumpkin Pie Recipe Substitutions and Variations

• Pumpkin puree: swap cup for cup with canned sweet potato puree or roasted butternut squash puree.
• Eggs and egg whites (2 large eggs + 2 large egg whites): replace with 3/4 cup unsweetened applesauce for binding and moisture (approx equal to 3 eggs).
• Granulated sugar and light brown sugar: use a cup for cup erythritol or monk fruit sweetener (0.5 cup granulated + 0.5 cup packed brown equivalence).
• Evaporated fat free milk: mix 1 cup skim milk with 2 tablespoons nonfat dry milk powder to approximate evaporated milk texture and richness.

Pro Tips

1. Temper the eggs for a silkier custard: whisk the eggs lightly, then slowly stream a few tablespoons of the pumpkin-milk mixture into the eggs while whisking. This keeps the filling smooth and helps prevent small curdles during baking.

2. Bake on a rimmed sheet and use gentle doneness checks: placing the pie on a rimmed baking sheet catches spills and makes it easy to pull in and out of the oven. Start checking at 45 minutes; the center should jiggle slightly but not be liquid. A knife inserted near the center should come out with a few moist crumbs, not wet batter.

3. Cool gradually then chill: let the pie cool on a rack at room temperature for at least an hour before refrigerating. Rapid temperature changes can cause cracking. Refrigerate for several hours or overnight to let the filling fully firm and flavors meld.

4. Brighten and balance the sweetness: if the filling tastes a little flat after chilling, a small squeeze of lemon or a pinch more salt right before serving will lift the flavors. Serve with lightly sweetened whipped cream instead of heavy toppings to keep the pumpkin notes front and center.