A light, delicious pumpkin pie that’s so guilt-free you can enjoy the whole thing for just 4 points! Perfect for satisfying that pumpkin spice craving year-round.
Servings & Timing:
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Prep Time: 5 minutes
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Cook Time: 50–55 minutes
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Total Time: 1 hour
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Yield: 8 slices (or enjoy the whole pie yourself!)
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Dietary Badges: Low-Point, Low-Fat, Gluten-Free
Ingredients:
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15 oz can pumpkin purée (not pumpkin pie filling)
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Eggs
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Skim milk
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Salt
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Pumpkin pie spice
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Cinnamon
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Splenda (or preferred zero-calorie sweetener)
Instructions:
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Preheat oven to 400°F (200°C).
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In a mixing bowl, slightly beat the eggs.
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Add pumpkin, skim milk, salt, pumpkin pie spice, cinnamon, and Splenda.
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Stir until fully combined.
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Pour the mixture into a standard pie dish.
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Bake at 400°F for 15 minutes.
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Reduce heat to 350°F and continue baking for 35–40 minutes, or until the pie is set.
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Let cool before slicing. Enjoy chilled or at room temperature.
Additional Notes:
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This pie has no crust, keeping it low in both calories and W-W points.
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You can adjust the sweetness to taste—using fewer sweetener packets lowers the sweetness without adding points.
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Pairs perfectly with a dollop of fat-free whipped topping for zero additional points.
W-W Points:
4 Points for the whole pie
(Calculated using zero-point pumpkin, eggs, and Splenda, with only the skim milk contributing points. Divide by slices as preferred—for example, 0 or 1 point per slice if cut into 8.)