Warm, creamy, and full of cozy pumpkin-spice flavor, this 1-Point Crustless Pumpkin Pie gives you everything you love about traditional pumpkin pie without the heavy crust. Pumpkin puree, warm spices, and a creamy custard-like filling bake together into a soft, silky dessert. It’s a wonderful light, low-calorie, protein-friendly treat for fall, holidays, or whenever a pumpkin craving hits.
Can This 1-Point Crustless Pumpkin Pie Support Weight Loss Goals?
Yes, it can fit into a balanced weight-conscious eating pattern when enjoyed in a reasonable portion. Removing the traditional crust reduces calories and carbohydrates, while pumpkin provides fiber and volume. Using light dairy ingredients and a calorie-free sweetener can keep the dessert relatively light.
Does 1-Point Crustless Pumpkin Pie Fit a High-Protein Lifestyle?
Yes, especially when made with nonfat Greek yogurt and eggs. These ingredients provide protein while pumpkin contributes fiber and relatively few calories. The recipe is also lower in net carbs than traditional pumpkin pie because it doesn’t contain a pastry crust. It is best considered a protein-friendly dessert rather than a complete high-protein meal.
Why This Recipe Is Special
- Crustless and light — Skipping the pastry crust keeps it lower in calories.
- Classic pumpkin flavor — Cinnamon, ginger, nutmeg, and pumpkin create cozy fall flavor.
- WW-friendly — Designed around lighter ingredients for a portion-controlled dessert.
- Protein-friendly — Greek yogurt and eggs add protein.
- Easy to prepare — No pie crust rolling or complicated baking techniques.
My Personal Experience
- The pumpkin spice aroma is the best part.
As it bakes, cinnamon, nutmeg, and pumpkin create that unmistakable cozy fall smell. - I love the creamy texture.
The filling sets softly, giving each slice a smooth custard-like consistency. - It satisfies a pie craving without the crust.
The pumpkin and spice combination still tastes like classic pumpkin pie. - It’s especially good chilled.
Refrigeration makes the texture firmer and the pumpkin flavor even more pronounced. - It makes portion control simple.
Cutting the pie into individual servings makes it easy to enjoy a sweet treat without a large slice.
Perfect For
This crustless pumpkin pie is perfect for Weight Watchers-style meal plans, fall breakfasts, Thanksgiving desserts, holiday gatherings, light snacks, meal prep, afternoon treats, and low-calorie dessert cravings. Serve it chilled or slightly cool with a spoonful of light whipped topping.
Why You’ll Love This Recipe
- Only a few ingredients
Everything comes together with simple pantry and refrigerator staples. - No crust required
You get the classic pumpkin filling without making or baking pastry. - Creamy and comforting
Pumpkin and warm spices create a satisfying dessert texture and flavor. - Easy to portion
Individual slices make it simple to manage serving sizes. - Make-ahead friendly
The pie stores well in the refrigerator and tastes delicious chilled.
Common Mistakes to Avoid
- Overbaking the pie — The center should have a slight jiggle when removed from the oven.
- Using pumpkin pie filling — Use plain pumpkin puree because pie filling already contains sugar and spices.
- Cutting it while hot — Allow the pie to cool and chill so it sets properly.
- Skipping the water bath — A gentle baking environment helps prevent cracks and gives a smoother texture.
Required Equipment
- 9-inch pie dish — Gives the crustless pie an even thickness for consistent baking.
- Large mixing bowl — Provides enough space to combine the custard smoothly.
- Whisk — Blends the eggs, yogurt, pumpkin, and spices evenly.
- Measuring cups and spoons — Keeps the ingredient ratios accurate.
- Baking tray — Provides a stable base for the pie dish and optional water bath.
Storage Instructions
Allow the pie to cool completely, then cover the dish or transfer individual slices to airtight containers. Refrigerate for up to 4 days.
For best results, do not freeze the finished pie because the custard texture may become watery after thawing.
Serve directly from the refrigerator or allow a slice to sit at room temperature for 10–15 minutes before serving.
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 40–45 minutes
- Cooling/Chilling Time: 2 hours
- Total Time: About 2 hours 55 minutes
- Servings: 8
- Best Season: Fall and winter
- Total Calories: Approximately 75 calories per serving.
Short 3-Line Description
Creamy crustless pumpkin pie packed with classic cinnamon and pumpkin-spice flavor.
A light, low-calorie dessert made without traditional pastry crust.
Perfect for Weight Watchers-style meal plans, holidays, and cozy fall cravings.
📝 Ingredients
- 1 can pure pumpkin puree — 15 oz (425 g)
- ¾ cup nonfat plain Greek yogurt — approximately 170 g
- 2 large eggs
- ½ cup unsweetened almond milk — approximately 120 ml
- ½ cup granulated zero-calorie sweetener — adjust to taste
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
Note: Use 100% pure pumpkin puree, not prepared pumpkin pie filling. Sweetener amounts may vary depending on the brand.
Directions
- Preheat the oven.
Heat the oven to 350°F (175°C). Lightly coat a 9-inch pie dish with cooking spray. - Prepare the pumpkin base.
Add pumpkin puree, Greek yogurt, almond milk, sweetener, vanilla, cinnamon, ginger, nutmeg, cloves, and salt to a large bowl. - Whisk until smooth.
Whisk the mixture over 1–2 minutes until the pumpkin and yogurt are completely incorporated. - Add the eggs.
Beat the eggs lightly in a separate bowl, then whisk them into the pumpkin mixture until just combined. Avoid excessive beating, which can add unnecessary air. - Pour into the dish.
Transfer the mixture to the prepared pie dish. Gently tap the dish against the counter once or twice to release large air bubbles. - Prepare for baking.
Place the pie dish on a baking tray. For an especially smooth texture, carefully pour hot water into the tray around the pie dish to create a shallow water bath. - Bake.
Bake at 350°F (175°C) for 40–45 minutes. The edges should look set while the center should still have a slight jiggle. - Cool gradually.
Turn off the oven and leave the pie inside with the door slightly open for 10 minutes. This helps reduce sudden temperature changes. - Cool completely.
Remove from the oven and let cool at room temperature for approximately 30–45 minutes. - Chill.
Cover and refrigerate for at least 1–2 hours. The filling should become firm enough to slice cleanly. - Serve.
Cut into 8 portions and serve chilled or slightly softened at room temperature.
High-protein cooking tip: Use a high-protein nonfat Greek yogurt to increase the protein contribution without adding much fat or carbohydrate.
Nutrition Facts (Per Serving – Approximate)
Estimated for 8 servings using nonfat Greek yogurt, pure pumpkin puree, unsweetened almond milk, and zero-calorie sweetener. Actual values vary by brand.
- Calories: ~75
- Fats: ~2 g
- Cholesterol: ~45 mg
- Sodium: ~120 mg
- Potassium: ~180 mg
- Total Carbohydrates: ~8 g
- Fiber: ~2 g
- Net Carbs: ~6 g
- Sugars: ~3 g
- Protein: ~5 g
- Calcium: ~45 mg
Notes
- Storage: Refrigerate covered for up to 4 days.
- Freezing: Not recommended because the custard can become watery after thawing.
- Reheating: Serve chilled or at room temperature; reheating is unnecessary.
- Allergy note: Contains eggs and dairy if using Greek yogurt.
- Pumpkin tip: Use pure pumpkin puree, not pumpkin pie filling.
- Flavor boost: Add extra cinnamon, vanilla, or a tiny pinch of allspice.
- Serving idea: Top with light whipped topping and a sprinkle of cinnamon.
- WW tip: The exact Points value depends on your current WW plan and the brands/products used, so verify the finished recipe in your WW app.
Frequently Asked Questions
1. Is this really a 1-Point recipe?
The Points value depends on your current WW plan and exact ingredients, so verify the recipe in your WW app rather than assuming the historical “1-Point” label applies universally.
2. Can I use regular milk instead of almond milk?
Yes, but the calories and nutritional values will change slightly.
3. Can I use pumpkin pie spice?
Yes, replace the individual spices with approximately 1½ teaspoons pumpkin pie spice.
4. Why is my pie watery?
Excess moisture, underbaking, or using thin yogurt can cause a softer filling, so use thick Greek yogurt and bake until the center is just set.
5. Can I make it ahead of time?
Yes, it can be made a day ahead and kept covered in the refrigerator.
6. What is the best way to serve it?
Serve it chilled with a small amount of light whipped topping and an extra sprinkle of cinnamon.
