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Zero Point Crustless Pumpkin Pie

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Breakfast· Desserts· Holidays· Meal Prep· Pies· Protein· Pumpkin· Snacks

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This Zero Point Crustless Pumpkin Pie recipe is perfect for fall-it’s so good-you won’t regret making this for your next family gathering! 

GREEN:  Zero Smartpoints if using liquid egg substitute or 1 Smartpoints per slice if using whole eggs

BLUE: Zero SmartPoints per slice

PURPLE: Zero SmartPoints per slice

 

Looking for more low point pumpkin recipes? Be sure to check out these:

Pumpkin Pie Cheesecake

Pumpin Chocolate Chip Muffins

Pumpkin Spice Bagels

Pumpkin Spice Cupcakes

 

How Do I Make This Crustless Pumpkin Pie?

This is the simplest crustless pie recipe you’ll ever make!! A perfect dish to take to your next fall potluck-and enjoy a slice for Zero Points!

To make this you’ll:

Preheat oven to 375 degrees.

Spray a 9-inch pie dish with nonstick cooking spray.

In a large mixing bowl, combine all ingredients and mix until all ingredients are well combined.

Pour into prepared pie dish. 

Bake for 40-45 minutes or until knife inserted in the center comes out clean.

 

What can I use as a substitute for the unsweetened almond milk?

If you have allergies to nuts and need a replacement for the unsweetened almond milk. Here are a few options you could use instead of almond milk if you prefer:

  • 8 oz. Vanilla or Caramel Premier Protein Shake– points would be the same
  • 8 oz. Skim Milk- would increase the point value to 1 point per slice
  • 8 oz. Carbmaster nonfat reduced sugar milk- points would be the same
  • 8 oz. Unsweetened Coconut Milk- points would be the same

 

What could I use for a low point crust?

Missing the crust?  May I suggest using my Lightened Up Graham Cracker Crust is perfect.

It’s only 4 SmartPoints per serving and adds a delicious graham cracker taste to the cheesecake.

 

Click HERE for the graham cracker crust recipe. 

 

 

Crustless Pumkin Pie Ingredients:

Directions:

  1. Preheat oven to 375 degrees.
  2. Spray a 9-inch pie dish with nonstick cooking spray.
  3. In a large mixing bowl, combine all ingredients and mix until all ingredients are well combined.
  4. Pour into prepared pie dish. 
  5. Bake for 40-45 minutes or until knife inserted in the center comes out clean.
  6. Remove from oven and let it cool for 10 minutes before serving. 
  7. Store in the fridge for up to a week.

 

Servings: Makes 6 slices

GREEN: Zero Smartpoints if using liquid egg substitute or 1 Smartpoints per slice if using whole eggs

 BLUE: Zero SmartPoints per slice

PURPLE: Zero SmartPoints per slice

 

Notes: 

  1. In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
  2. Sukrin Gold is another great zero point brown sugar alternative. You can purchase it on Amazon HERE.
Yield: 6 slices

Zero Point Crustless Pumpkin Pie

Zero Point Crustless Pumpkin Pie

An easy recipe for a homemade pumpkin pie.  This Zero Point Crustless Pumpkin Pie recipe is perfect for fall-it's so good-you won't regret making this for your next family gathering! 

Prep Time 5 minutes
Cook Time 45 minutes 40 seconds
Total Time 50 minutes 40 seconds

Ingredients

  • 1 (15 oz) can 100% canned pumpkin purée
  • 1/3 cup zero point brown sugar sweetener
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp vanilla extract
  • 1 tsp pumpkin spice
  • 2 large eggs or 1/2 cup liquid egg substitute
  • 8 oz. unsweetened almond milk

Instructions

    1. Preheat oven to 375 degrees.
    2. Spray a 9-inch pie dish with nonstick cooking spray.
      In a large mixing bowl, combine all ingredients and mix until all ingredients are well combined.
    3. Pour into prepared pie dish.
    4. Bake for 40-45 minutes or until knife inserted in the center comes out clean.
    5. Remove from oven and let it cool for 10 minutes before serving. 
    6. Store in the fridge for up to a week.

GREEN: Zero Smartpoints if using liquid egg substitute or 1 Smartpoints per slice if using whole eggs

 BLUE: Zero SmartPoints per slice

PURPLE: Zero SmartPoints per slice

Notes

Notes:

You can add a crust using the two ingredient dough.

Ingredients for crust:

  • 1/2 cup self rising flour
  • 1/2 cup nonfat Greek yogurt

Directions:


Preheat oven to 375 degrees.

  1. Mix together both ingredients. Store until incorporated. Knead and roll dough on parchment paper. Using a roller, roll dough out shaping it into a 10 inch circle.
  2. Place dough into a 9 inch greased pie dish. Cook for 12-14 minutes. Take out of oven and add pie filling. Put back into oven for an additional 30-35 minutes.

Servings: Makes 6 slices/ 1 Freestyle smart points per serving

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 54Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 62mgSodium: 57mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 3g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

© Lindsay Kehl
Cuisine: American / Category: Desserts

 

Comments

  4. Just made this! Bringing it to a work meeting but BOY DOES IT SMELL FANTASTIC!!! Thank you for sharing your recipe.

    Reply

  6. Just wondering what could be used to sweeten other than artificial sweeteners/sugar substitutes. I have an allergy to all artificial sweeteners.
    If I use sugar, what would the quantity be?
    Thank you

    Reply

    • Yes- you bet either one of those could be substitute for the almond milk. That may change the point value to 1sp per slice. Be sure to check the WW app for point accuracy. Thanks so much.

      Reply

  9. Someone in my WW meeting made this, but substituted the almond milk with a Premier protein shake, either vanilla or caramel, and said it was great!

    Reply

  11. This is in the oven and it smells fantastic! Thank you! Very excited to try it out. So easy even for someone who is challenged in the kitchen, such as myself!
    Happy Fall!!

    Reply

  13. Just found your website and the recipies looks good. Will try some of them soon. New to the WW free style with the WW app. I’m not a big fan of pumpkin. Can sweet potato(all natural) be subsituted for the pumpkin puree? And will that change freestyle smart points?

    Reply

    • Hi Annette, Thank you so much! I really appreciate that. You most definitely can substitute the pumpkin for sweet potatoes. That would change the points since sweet potatoes carry point vs. pumpkin which is 0 points. I recommend adding the ingredients into the WW recipe creator to determine the point values. Thank you so much!

      Reply

  14. I’ve made this twice now with the Premier Protein Shake Vanilla and it’s delicious and easy! Thanks so much for sharing this recipe!

    Reply

  16. eventually, i got some time to view some of your recipes i have tried some of your main course and dessert recipes and it turn out to be so great we rarely go out for dinner thanks to you and i really need a handy book of your recipes please let me know if its available thanks 🙂

    Reply

    • I made this last night not knowing what to expect. It was delicious. It wasnt as sweet as I like so before it completely cooled (I ate piece while still warm) I sprinkled a packet of truvia on top of remaining pie. This morning after it got cold, was so good!! I got 8 slices and 1 point for each slice for points plus

      Reply

    • Hi Mataya,

      The point value would not change if you are on the BLUE for using whole eggs only if you’re following the GREEN plan since eggs are not zero points on that plan.

      Thank you!

      Reply

    • Hi Sam

      It has the same great flavor regardless if you use liquid egg substitute vs. whole eggs. The texture though is a bit thinner with the egg substitute but really not a huge difference.

      Thanks!

      Reply

  21. Just took my pie out of the oven when the heater repair man came in. He acted like he thought he’d walked right into heaven! The smell was too much for him! Selfishly I was glad it was still hot or I would have shared it. Poor man, he’s been here an hour! I used pumpkin spice protein. Can’t wait to taste this

    Reply

  22. I just made this with a fresh roasted sweet potato puree in lieu of the pumpkin (personal preference) and it is AMAZING!!! Thank you so much! (Still zero points on purple)

    Reply

  26. Mine is in oven now. Used Premier Protein pumpkin spice instead of the almond milk. Can’t wait to try tonight! Thanks for sharing this recipe.

    Reply

  27. I put a 1 point wrap on bottom to make a bit of a crust. It was delicious! I also used white monk fruit sweetener instead of brown. Definitely a keeper!!!!

    Reply

  28. Looks so good. I am going to make this. Can leftovers be frozen? I am the only nay one in my family that likes pumpkin.

    Reply

    • Hi Sue

      Yes, you can freeze this pie. Just store in an air tight container in the freezer for up to 2 months, thaw overnight in the fridge when you are ready to eat.

      Thanks!

      Reply

  29. HELP! I love the taste of the pumpkin pie and the fact that it’s zero points on weight watchers is fantastic. However, what can I do to stop it from becoming so watery and not as solid firm as a regular pumpkin pie recipe? Thank you!

    Reply

    • Hi Flo,

      That liquid you are referring to-is whey. Whey is rich in milk-protein and can also contain some of the milk’s nutrients, including calcium and vitamin D. Since yogurt tends to carry a lot of whey, you may notice the whey sitting on top of the cheesecake after it has chilled in the fridge for 12 hours. Let me reassure you..this is normal..and that “whey” or liquid will eventually evaporate after a few days. You can place a clean paper towel over the top of the cheesecake which will help absorb some of the whey. 

      Reply

  30. Hi! I just found your recipe and was so excited to make this pie. Everything seemed good until I added the almond milk (I actually used less, like 3/4cup) and my filling was so watery when I poured it into the pie pan. I tried beating it with an electric mixer for a minute hoping it would whip the eggs into a stiffer consistency but it didn’t do the trick. It is baking now and I am hoping that miraculously the pie will thicken! But looking at your pie picture, it looks like yours is much thicker. Was 8oz. a typo?

    Thanks!
    Eileen

    Reply

    • Hi Elieen

      Thanks for your comment. No, that is not a typo. It’s 8 oz. or 1 cup of the unsweetened almond milk or protein premier. Using a electric mixer can actually could be the reason for that- over mixing can cause the ingredients to break down even more and it won’t be as thick. I mix this by hand using a hand whisk- that could make all the difference.

      However, keep in mind-the batter is on the thinner side when pouring it into the pie dish- it will firm up and be thicker once it cooks!

      Hope that helps

      Thanks

      Reply

  31. In the oven right now and I hope tastes as delicious as it smells. I used half a cup of coconut sugar and a 11 Oz vanilla flavored protein shake. So Easy to make. Thank you!

    Reply

    • Hi Lindsey

      I’ve never tried using Greek yogurt as a substitute in this particular recipe. You’re more than welcome to give that a try and see what you think. I think it may have a slightly different texture.

      Thanks so much

      Thanks

      Reply

  33. This is one of my favorite recipes and it’s a staple here! My 9 month old grandson loves it, too, and I feel good giving him such a healthy treat!

    Reply

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