Ingredients

Dry Ingredients:

  • 1/2 cup granulated zero-calorie sweetener (like Stevia, Monk Fruit, or erythritol)
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Wet Ingredients:

  • 1 (15 oz) can pure pumpkin puree (not pumpkin pie mix)
  • 3 large eggs
  • 1/2 cup unsweetened almond milk (or other low-fat milk alternative)
  • 1 tsp vanilla extract

Optional Toppings:

  • Low-fat whipped topping
  • Sprinkle of cinnamon

Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a 9-inch pie dish with nonstick spray or line it with parchment paper for easy removal.

Step 2: Combine Dry Ingredients

  1. In a medium-sized bowl, whisk together the granulated sweetener, cinnamon, nutmeg, ginger, cloves, salt, and baking powder. This ensures the spices are evenly distributed.

Step 3: Mix Wet Ingredients

  1. In a separate large bowl, combine the pumpkin puree, eggs, almond milk, and vanilla extract. Whisk until smooth and well-blended.

Step 4: Combine Wet and Dry Ingredients

  1. Gradually add the dry ingredients to the wet ingredients, stirring until the mixture is smooth and lump-free.

Step 5: Pour and Bake

  1. Pour the batter into the prepared pie dish, spreading it evenly with a spatula.
  2. Bake in the preheated oven for 45-50 minutes, or until the center is set and a knife inserted into the middle comes out clean.

Step 6: Cool and Chill

  1. Allow the pie to cool at room temperature for about 30 minutes.
  2. Transfer to the refrigerator and chill for at least 2 hours before serving. This helps the flavors meld and the texture set properly.

Nutritional Information (Per Slice)

  • Calories: ~80
  • Protein: 4g
  • Fat: 2g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Net Carbs: ~10g
  • WW SmartPoints: 1-2 (depending on sweetener choice)

Tips for Success

  1. Use Pure Pumpkin Puree: Ensure you’re using unsweetened, pure pumpkin puree and not pre-sweetened pumpkin pie filling.
  2. Adjust Sweetness: Taste the batter before baking and adjust sweetness as needed. Some sweeteners are less sweet than sugar, so you may need to tweak the amount.
  3. Non-Dairy Milk Options: Unsweetened almond milk keeps this pie light and low in points, but you can use oat milk or cashew milk if preferred.
  4. Let it Chill: Cooling the pie is essential for the best texture, as it firms up while chilling.

Why You’ll Love This Recipe

This WW Crustless Pumpkin Pie captures the essence of traditional pumpkin pie without the guilt. It’s naturally gluten-free, lower in carbs, and bursting with fall flavors from the aromatic spice blend. The absence of a crust doesn’t take away from its rich, creamy filling, making it a perfect dessert for holidays or any time you crave a healthier sweet treat.

Top it with a dollop of low-fat whipped topping and a sprinkle of cinnamon for a touch of elegance. It’s sure to be a crowd-pleaser that keeps you on track with your WW goals! 🍂🥧