Weight Watchers Crustless Pumpkin Pie
Silky and rich pumpkin pie baked without a crust.
Servings: 6 people
Ingredients
- 1 can 15 oz pure pumpkin puree
- 6 tbsp Your preferred 1:1 sugar replacement you can use granulated or brown sugar replacement, such as monk fruit powder
- 1 tsp Pumpkin pie spice
- 1 tsp Ground cinnamon
- ¼ tsp Nutmeg
- 1 tsp Vanilla extract
- 2 Eggs
- ¼ cup Nonfat plain Greek yogurt
- ¾ cup Plain unsweetened almond milk
Instructions
- Preheat oven to 375F. In a medium mixing bowl, mix the sweetener and spices, breaking up any lumps. Add the eggs and mix until smooth. Then, add the remaining ingredients except for the pumpkin.
- Once smooth, add the pumpkin and fold until just combined. Be careful not to overmix, as this will break down the batter and make it more liquidy.
- Transfer the mixture to a greased 9-inch pie plate or pan and evenly spread the top, popping any bubbles.
- Bake in the preheated oven for 45-55 minutes, until the center is mostly set and the edges begin to turn golden. It should not be sloshy at all.
- Let cool to room temperature before decorating, slicing, or moving to the refrigerator.
Notes
Zero points per slice.
Nutrition
Serving: 131g | Calories: 62kcal | Carbohydrates: 9g | Fat: 2g | Saturated Fat: 0.6g | Cholesterol: 62mg | Sodium: 52mg | Potassium: 62mg | Fiber: 2.1g | Sugar: 3.1g | Calcium: 100mg | Iron: 1.5mg