WW-Friendly | Guilt-Free Dessert | Only 4 Points for the Entire Pie!
Ingredients
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1 (15 oz) can pure pumpkin (not pumpkin pie filling)
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4 large eggs, slightly beaten
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½ cup skim milk
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½ teaspoon salt
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1 teaspoon pumpkin pie spice
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½ teaspoon cinnamon
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⅓ cup Splenda (or sweetener of choice — user note: I only use 3 packets)
Instructions
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Preheat Oven
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Set oven to 400°F (200°C).
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Mix Ingredients
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In a large bowl, whisk together pumpkin, eggs, skim milk, salt, spices, and sweetener until smooth.
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Bake at High Heat
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Pour mixture into a prepared pie dish.
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Bake at 400°F for 15 minutes.
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Lower Temperature
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Reduce heat to 350°F (175°C) and continue baking for 35–40 minutes, or until a knife inserted in the center comes out clean.
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Cool & Serve
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Let cool completely before slicing. Enjoy as-is, or with a dollop of fat-free whipped cream for zero extra points!
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Notes & Tips ✨
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Storage: Keeps in the fridge up to 4 days.
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Sweetener Swap: Use monk fruit or stevia if you prefer.
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Texture Tip: For a creamier pie, sub half of the skim milk with unsweetened almond milk.
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Serving Idea: Sprinkle extra cinnamon or pumpkin spice on top before serving.
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