When it comes to guilt-free indulgence, the Skinny Pumpkin Cake for Weight Watchers takes the cake—quite literally. Boasting a delightful combination of 0 points and minimal ingredients, this dessert is a dream. Forget crusts and complicated steps; all you need is the filling from your typical pumpkin pie recipe, baked to perfection in a suitable tart mold.
The beauty lies in simplicity. With pantry staples like pumpkin puree, eggs, Stevia, and a dash of spices such as cinnamon and nutmeg, coupled with a minimal hint of cornstarch for consistency, this recipe keeps it real without breaking the bank. Some variations omit the cornstarch, but we find it adds that perfect touch.
Combine, bake until golden brown—that’s the essence of this uncomplicated process. The result? A creamy dessert with a pleasing consistency, subtle flavor, and a gorgeous light orange hue. The best part? You can keep indulging because it won’t weigh you down. It’s the go-to dessert for intense sweet cravings without the aftermath of guilt.
Why you should try Pumpkin Cake
Zero Points Bliss: The magic lies in its 0 points for Weight Watchers—need we say more? It’s delicious, budget-friendly, and a breeze to whip up. In a nutshell, it’s the full package.
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Servings: 8
Ingredients
- 2 cups of pumpkin puree (400 g)
- 2 large eggs
- 6 packets of stevia
- 1 teaspoon of cinnamon
- 1 tablespoon of cornstarch (15 g)
Instructions for making Pumpkin Cake
1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan. In a bowl, combine the pumpkin puree and eggs. Use a spatula or whisk to thoroughly mix the wet ingredients, ensuring a smooth consistency.
2. In a separate mixing bowl, combine the Stevia, cinnamon, and cornstarch. Whisk the dry ingredients together until well combined. Incorporate Dry Mixture into Wet Mixture
3. Gradually add the dry mixture into the bowl with the wet ingredients. Use a spatula or whisk to combine everything thoroughly, ensuring there are no lumps in the batter.
4. Pour the batter into the prepared cake pan, spreading it evenly. Bake in the Oven
5. Place the cake pan in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
6. Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Afterward, transfer the cake to a wire rack to cool completely. Once the cake has cooled, slice it into portions and serve.
Variations and substitutions
Variations are minimal, ensuring the consistency and 0 Weight Watchers points remain intact.
- Spice It Up: Experiment with classic pumpkin pie spices or a dash of nutmeg for a subtle twist.
- Less Is More: While some opt for whipped cream adornments, we prefer to let the cake shine in its unembellished glory. Trust us; it needs no enhancements.
Tips and Tricks Section for making Pumpkin Cake
Homemade Pumpkin Puree: Opt for butternut squash for an even creamier puree.
Chill Out: Let it cool thoroughly before demolding and a bit more before savoring. The colder, the better.
Perfect Pairing: Serve it for breakfast or as a delightful accompaniment to your afternoon coffee pick-me-up.
WW Points
Cooked pumpkin (sweet or sugar pumkin) 0 points
Egg 0 points
Cornstarch 1 point
Ground Cinnamon 0 point
Stevia leaf herbal extract 0 point
Related Recipes
The Ultimate Skinny Pumpkin Cake for Weight Watchers
Ingredients
- 2 cups of pumpkin puree (400 g)
- 2 large eggs
- 6 packets of stevia
- 1 teaspoon of cinnamon
- 1 tablespoon of cornstarch (15 g)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan. In a bowl, combine the pumpkin puree and eggs. Use a spatula or whisk to thoroughly mix the wet ingredients, ensuring a smooth consistency.
- In a separate mixing bowl, combine the Stevia, cinnamon, and cornstarch. Whisk the dry ingredients together until well combined. Incorporate Dry Mixture into Wet Mixture
- Gradually add the dry mixture into the bowl with the wet ingredients. Use a spatula or whisk to combine everything thoroughly, ensuring there are no lumps in the batter.
- Pour the batter into the prepared cake pan, spreading it evenly. Bake in the Oven
- Place the cake pan in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Afterward, transfer the cake to a wire rack to cool completely. Once the cake has cooled, slice it into portions and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
