Zero-Point Pumpkin Pie Recipe

Servings: 8
Points per Serving: 0 (Weight Watchers)

If you’re craving the warm, spiced flavors of a classic pumpkin pie but want to keep it light and healthy, this zero-point pumpkin pie is perfect for you. Made with simple ingredients and sweetened with zero-calorie Lakanto Golden Monkfruit Sweetener, it’s ideal for those on a weight-loss journey or anyone watching their sugar intake. Despite being light, it doesn’t compromise on flavor. The smooth texture of the pumpkin combined with warming spices makes each bite feel indulgent, even though it’s guilt-free!

Ingredients

  • Pumpkin Purée: 1 can (15 oz) of 100% canned pumpkin purée
    (Make sure to use pure pumpkin purée, not pumpkin pie filling, which contains added sugars and spices.)
  • Lakanto Golden Monkfruit Sweetener: 1/3 cup
    (This zero-point sweetener has a rich, caramel-like flavor, similar to brown sugar, that adds depth to the pie without the calories.)
  • Cinnamon: 1 tsp
    (A must for any pumpkin pie, cinnamon adds warmth and complements the pumpkin’s natural flavor.)
  • Nutmeg: 1/2 tsp
    (Nutmeg lends a cozy, slightly nutty flavor that enhances the richness of the pie.)
  • Pumpkin Pie Spice: 1 tsp
    (This spice blend typically includes cinnamon, nutmeg, ginger, and cloves, giving the pie its signature autumn flavor.)
  • Vanilla Extract: 1/2 tsp
    (Vanilla adds a sweet, mellow note that balances the spices.)
  • Eggs: 2 large
    (Eggs act as a binder, helping the pie set while adding a bit of richness.)
  • Unsweetened Almond Milk: 8 oz
    (Almond milk keeps the recipe dairy-free and low in calories, with a subtle nuttiness that pairs beautifully with the pumpkin.)

Instructions

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your pie will bake evenly and develop a perfectly set texture.
    Tip: If you’re using a glass or ceramic pie dish, placing it on a preheated baking sheet can help the crust bake more evenly.
  2. Prepare Your Pie Dish: While the oven preheats, spray a 9-inch pie dish with nonstick cooking spray. Make sure to cover the entire surface, including the sides, to ensure the pie slices come out cleanly after baking.
  3. Mix the Ingredients: In a large mixing bowl, add the canned pumpkin purée, Lakanto Golden Monkfruit Sweetener, cinnamon, nutmeg, pumpkin pie spice, vanilla extract, eggs, and almond milk. Use a whisk or an electric mixer on low to blend everything until the mixture is smooth and all the ingredients are well incorporated.
    Pro Tip: Whisking vigorously can introduce air bubbles, which may cause the pie to crack during baking. Try to mix until just combined to avoid this.
  4. Pour the Filling: Once the mixture is ready, carefully pour it into your prepared pie dish. Gently smooth the top with a spatula if needed to ensure an even surface.
  5. Bake the Pie: Place the pie dish on the middle rack of your preheated oven. Bake for 40-45 minutes. You’ll know the pie is done when a knife or toothpick inserted into the center comes out clean, or with just a few moist crumbs. The pie should be firm around the edges but may have a slight jiggle in the center. This is normal and will set as the pie cools.
    Baking Tip: Ovens can vary, so start checking for doneness at around 35 minutes to avoid overcooking.
  6. Cool Before Serving: Once the pie has finished baking, remove it from the oven and place it on a cooling rack. Allow it to cool for at least 10 minutes before serving. This gives the pie time to fully set and makes it easier to slice.

Tips for Serving & Storage

  • Serve Warm or Chilled: This pumpkin pie is delicious warm right out of the oven, but it also holds up well when chilled. If you prefer a firmer texture, refrigerate the pie for at least 2 hours before serving.
    Serving Suggestion: For a little extra indulgence without adding points, top each slice with a dollop of fat-free whipped topping or a sprinkle of extra cinnamon.
  • Make Ahead: This recipe can easily be made ahead of time, making it a great dessert for gatherings or meal prep. The pie will keep well in the refrigerator for up to 5 days. Cover it with plastic wrap or store it in an airtight container to maintain freshness.
  • Freezing Instructions: To freeze, allow the pie to cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge and warm slices in the microwave before serving.

Nutritional Information (Per Serving):

  • Calories: 45
  • Protein: 3g
  • Carbohydrates: 8g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 37mg
  • Sodium: 35mg

This pie is low in calories, fat, and sugar, making it a fantastic choice for those following Weight Watchers, a low-carb lifestyle, or anyone looking for a healthy alternative to traditional pumpkin pie.