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