Indulge in the warm, comforting flavors of autumn with this Weight Watchers–friendly Crustless Pumpkin Pie. This lighter take on the classic pumpkin pie keeps the creamy, spiced filling you love while omitting the crust to save calories and make the dessert naturally gluten free. It’s easy to prepare, bakes in under an hour, and chills to a smooth, sliceable finish—perfect for family gatherings or a cozy night in.
This simple recipe requires basic pantry ingredients and yields a rich, smooth filling spiced to taste. Serve chilled with a small dollop of whipped cream or a light scoop of vanilla ice cream for a touch of indulgence. The streamlined approach saves time—no crust to roll or blind-bake—so you can enjoy a classic autumn dessert with less fuss.
A crustless pumpkin pie highlights the pumpkin and warm spices, resulting in a more concentrated flavor in every bite. It’s also an excellent option for anyone avoiding gluten or looking to reduce portion calories without sacrificing the traditional pumpkin pie experience.
Why You Will Like Crustless Pumpkin Pie
Removing the buttery crust reduces calories and fat, making this dessert a lighter alternative that still delivers creamy texture and full pumpkin flavor. Because there’s no pastry, it’s naturally suitable for people who need or prefer gluten-free desserts.
With the filling as the focus, the pumpkin and spice blend stand out more clearly. The simplified recipe is faster to prepare and easier for home cooks of all levels—mix, pour, and bake—so you can enjoy homemade pumpkin pie without complicated steps.
Ingredients Needed
- 1 can (15 oz) pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup evaporated milk
- 3 large eggs
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 tsp vanilla extract
How to Make Weight Watchers Crustless Pumpkin Pie
Step 1 — Preheat: Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish with nonstick cooking spray or a light coat of butter.
Step 2 — Mix sugars and pumpkin: In a large bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Stir until the sugars dissolve and the mixture is smooth.
Step 3 — Add wet ingredients: Pour in the evaporated milk and vanilla. Add the eggs and whisk until fully combined and silky.
Step 4 — Spice and finish: Stir in the pumpkin pie spice and salt until evenly distributed. Pour the filling into the prepared pie dish and smooth the top with a spatula.
Step 5 — Bake: Bake for 50–60 minutes, or until the center is mostly set and a knife inserted near the center comes out clean. Edges may puff slightly and settle as the pie cools.
Cool and chill: Let the pie cool on a wire rack to room temperature. For best texture and easier slicing, refrigerate for at least one hour before serving.
Serve slices chilled with a light garnish—whipped cream, a sprinkle of extra cinnamon, or a small scoop of vanilla ice cream. The pie holds well in the refrigerator and makes a great make-ahead dessert for holidays and gatherings.
How do you figure out points for recipes?
Points and nutrition calculations depend on the tools you use. Many people use the Weight Watchers app or similar tracking apps to calculate points based on ingredient choices and portion sizes. If you use a paid app or service to calculate points, be sure to include any zero-point foods according to your plan’s current guidelines.
Where are the points for the recipes?
For this recipe, the WW points are listed in the Notes section below. Always verify points with your own tracking app if you need precise values for your plan.
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If you try this Crustless Pumpkin Pie, please share your experience in the comments. I enjoy hearing which variations worked best for you and any tips you discover while making the recipe.
Weight Watchers Crustless Pumpkin Pie
- Author: Jenna
- Prep Time: 5 min
- Cook Time: 60 min
- Total Time: 65 min
- Yield: 8 servings
- Category: Easy
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
This crustless pumpkin pie is a straightforward, crowd-pleasing dessert that captures the classic combination of pumpkin, cinnamon, and warm spices in a lighter package. It’s easy to scale and makes a seasonal favorite more accessible for those watching calories or avoiding gluten.
Ingredients
1 can (15 oz) pumpkin puree
¾ cup granulated sugar
½ cup packed brown sugar
¾ cup evaporated milk
3 large eggs
2 tsp pumpkin pie spice
½ tsp salt
1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish with nonstick spray or butter.
- In a large bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Mix until smooth.
- Whisk in the evaporated milk, vanilla, and eggs until the mixture is uniform and silky.
- Stir in the pumpkin pie spice and salt until evenly incorporated.
- Pour the mixture into the prepared pie dish and smooth the top with a spatula.
- Bake the pie: Bake for 50–60 minutes, or until the center is set and a knife inserted near the center comes out clean. Allow to cool and then chill for at least one hour before slicing.
Notes
- Cool and serve: Let the pie cool to room temperature, then refrigerate for best texture and easier slicing. Serve chilled.
- WW Points: 4 points per slice (recipe makes 8 slices). Verify with your current WW plan and tracking tool.
Nutrition
- Serving Size: 1 slice