Crustless Pumpkin Pie for Weight Watchers

Pumpkin pie is a holiday classic, and this Weight Watchers Crustless Pumpkin Pie makes it possible to enjoy a slice without derailing your plan. At just 3 WW points per serving, this crustless version is lower in calories and carbs than a traditional pie and contains no artificial sweeteners or sugar substitutes. It’s a simple, reliable dessert that feels indulgent while staying on track.

A typical slice of traditional pumpkin pie can be high in WW points, mainly because of the crust and added sugars. This crustless pumpkin pie keeps the warm, spiced pumpkin flavor you love while trimming points and carbs. It’s also gluten-free when made with pure pumpkin purée. Serve it plain, with a light dollop of whipped cream, or a sprinkle of ground cinnamon for a lovely holiday finish.

🍒 Reader Review

“This is awesome, I’m on Weight Watchers and I’m thrilled to be able to have some of my favorite pie. I used a brown sugar alternative that worked well and it was delicious. My husband is diabetic, so it was great. Thanks!” ⭐⭐⭐⭐⭐

🥘 Ingredient Notes

Note: The color and depth of flavor can vary depending on whether you use light or dark brown sugar and whether your pumpkin purée is canned or homemade. Homemade pumpkin purée often tastes fresher, but canned pumpkin purée is convenient and consistent.

• Pumpkin purée. Use canned pumpkin purée or homemade purée—do not use pumpkin pie filling.
• Maple extract. A small amount adds warm maple notes without extra sugar.
• Pumpkin pie spice. A ready-made blend keeps the spice mix simple and balanced.
• Brown sugar. Light or dark brown sugar adds caramel notes that complement the pumpkin.

See the recipe card below for exact measurements and full ingredient details.

🔪 Step-by-Step: How to Make Weight Watchers Crustless Pumpkin Pie

Prep: Preheat the oven to 400°F (204°C) and lightly spray a 9-inch deep-dish pie plate with nonstick spray.

1. Step 1: In a large bowl, combine pumpkin purée, eggs, maple extract, pumpkin pie spice, cinnamon, brown sugar, and evaporated milk. Mix with an electric mixer just until blended (about 30 seconds), scraping the sides once. Avoid overmixing.

2. Step 2: Pour the mixture into the prepared pie plate and smooth the top.

3. Step 3: Bake at 400°F (204°C) for 15 minutes, then reduce the oven to 375°F (190°C) and continue baking 30–40 minutes more, until the center is set and a toothpick comes out clean. Move the pie to a wire rack to cool. It may puff in the oven and settle as it cools; small cracks are normal and can be covered with whipped cream and cinnamon.

Expert Recipe Tips

• Don’t overmix: Mix only until the ingredients are combined to avoid excess air and cracking.
• Room temperature ingredients: Bring eggs and evaporated milk to room temperature for a smoother batter and even baking.
• Bake on the lower-middle rack: This prevents excessive browning while ensuring the pie cooks through.
• Check early for doneness: Start checking 5 minutes before the end of the bake time; overbaking dries the custard.
• Prevent wateriness: If you use fresh pumpkin purée, drain excess liquid before measuring.
• Cool completely: Let the pie set fully in the fridge or at room temperature before slicing for clean slices.
• Make ahead: Flavors deepen if the pie chills overnight, but texture can become slightly spongy after a day or two.
• Hide cracks: A dusting of cinnamon or a dollop of light whipped cream hides minor imperfections.
• Serve slightly chilled: A few hours in the fridge improves the custard texture—avoid serving straight from the oven.

Top Tips

Whipped cream: Serve with a light real whipped cream if you like — a little goes a long way. It pairs perfectly with pumpkin spice and masks any small cracks.

Pumpkin purée: If you make your own purée, drain excess liquid before measuring. Homemade purée has a fresher flavor, but canned purée is convenient and reliable.

👪 Serving Size

This pie serves 8 slices. You can easily double or triple the ingredients and bake multiple pies if you need more servings—just use additional pie plates.

🔢 WW Points

This crustless pumpkin pie is Weight Watchers friendly at about 3 WW points per slice (based on the app). A traditional pumpkin pie slice is often much higher in points due to the crust and added sugars. If you prefer, you can reduce points further by using a low-calorie sweetener, but this version keeps the flavor with brown sugar.

🌡️ Storage

Store the pie wrapped in plastic wrap for short-term storage (a day or two). For longer storage, place it in an airtight container in the refrigerator for up to 3 days. You can also freeze baked slices in an airtight container for up to 3 months.

❔ Recipe FAQs

Did your family love this recipe? Comment and rate it to help fellow cooks discover it. If you made it, share a photo and your feedback — recipe reviews are a big help to creators.