Description
Creamy pumpkin, Greek yogurt, warm spices, and vanilla create a silky crustless pie with classic fall flavor.
Skipping the pastry crust keeps the dessert lighter while Greek yogurt adds protein and creaminess.
This easy WW-friendly pumpkin dessert is perfect for holidays, meal prep, or everyday sweet cravings.
Can This WW Creamy Crustless Pumpkin Pie Support Weight Loss Goals?
Yes, this dessert can fit into a balanced weight-management eating pattern when enjoyed in an appropriate portion. Removing the traditional butter-based crust helps reduce calories and carbohydrates, while pumpkin contributes fiber and volume.
The use of nonfat Greek yogurt and a controlled amount of sweetener also keeps the recipe relatively light while providing some protein. For a more satisfying dessert, pair a small slice with additional Greek yogurt rather than a heavy whipped-cream topping.
Does WW Creamy Crustless Pumpkin Pie Fit a High-Protein Lifestyle?
This pumpkin pie is not a high-protein main dish, but it is more protein-friendly than many traditional pumpkin desserts because it uses Greek yogurt and eggs.
Each serving provides approximately 8 g of protein, depending on the brands and sweeteners used.
At approximately 14 g net carbs per serving, it is lower-carb-friendly but is not a strict keto dessert.
Adding nonfat Greek yogurt alongside the pie can further increase the protein content while maintaining its creamy character.
Why This Recipe Is Special
- Crustless and lighter: Eliminating the pastry crust simplifies preparation and reduces calories.
- Creamy and smooth: Greek yogurt gives the pumpkin filling a rich custard-like consistency.
- Classic fall flavor: Cinnamon, ginger, nutmeg, and cloves create a familiar pumpkin-spice profile.
- WW-friendly: The ingredients are portion-conscious and easy to fit into a balanced eating plan.
- Make-ahead friendly: The pie becomes even firmer and more flavorful after chilling.
My Personal Experience
- The creamy texture is my favorite part.
Greek yogurt blends beautifully with pumpkin to create a soft custard that feels much more indulgent than the ingredient list suggests. - The spice combination makes it taste like fall.
Cinnamon, ginger, nutmeg, and cloves bring warmth without overpowering the natural pumpkin flavor. - I prefer it well chilled.
After a few hours in the refrigerator, the filling becomes firmer and slices cleanly while staying silky. - It is wonderfully easy for holidays.
There is no pie dough to roll or blind-bake, so the dessert can be prepared quickly while other dishes are cooking.
Perfect For
This crustless pumpkin pie is ideal for Thanksgiving, fall gatherings, holiday dinners, afternoon snacks, make-ahead desserts, meal prep, and lighter everyday treats. It can also work within a lower-carb or WW-style eating plan when portioned appropriately.
For a more protein-focused snack, serve a small slice with a spoonful of nonfat Greek yogurt.
Why You’ll Love This Recipe
- No complicated pastry
Simply whisk the filling together, pour it into the dish, and bake until gently set. - Classic pumpkin-pie comfort
Warm spices, vanilla, and pumpkin create the familiar flavor of traditional pumpkin pie. - Creamy without heavy cream
Nonfat Greek yogurt contributes a smooth texture while keeping the recipe relatively light. - Easy to portion
Eight servings make it simple to enjoy a satisfying dessert without cutting oversized slices. - Excellent make-ahead option
Chilling gives the custard time to firm up, making it ideal for preparing before guests arrive.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of pumpkin puree: Pie filling already contains sweeteners and spices, which can throw off the recipe.
- Overbaking the pie: The center should still have a slight jiggle when removed from the oven.
- Cutting it while hot: The filling needs time to cool and chill so it can firm up properly.
- Over-whisking the eggs: Excessive mixing can incorporate too much air and create an uneven custard texture.
Required Equipment
- 9-inch pie dish — provides the right depth for even baking and easy portioning.
- Large mixing bowl — gives plenty of space for combining the filling smoothly.
- Whisk — blends the eggs, pumpkin, and yogurt into a uniform custard.
- Measuring cups and spoons — keep the sweetener and spices properly balanced.
- Cooling rack — allows the pie to cool evenly before refrigeration.
Storage Instructions
Allow the baked pie to cool for about 1 hour, then cover it tightly and refrigerate. Store it in an airtight pie container or cover the pie dish securely with food-safe wrap.
The pie will stay fresh in the refrigerator for approximately 3–4 days. For the best texture, keep it chilled until ready to serve.
Freezing is possible, but it is not recommended for the best texture because the yogurt-based custard may become slightly watery or grainy after thawing. If you choose to freeze it, wrap individual slices tightly and store them in a freezer-safe container for up to 1 month.
The recipe remains protein-friendly after refrigeration because the protein comes primarily from the eggs and Greek yogurt.
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 45–50 minutes
- Cooling/Chilling Time: 2 hours
- Total Time: Approximately 3 hours
- Servings: 8
- Best Season: Fall and winter
- Total Calories: Approximately 120 calories per serving
📝 Ingredients
Creamy Crustless Pumpkin Pie
- 1 can (15 oz/425 g) pure pumpkin puree
- 1 cup (240 g) nonfat plain Greek yogurt
- 2 large eggs
- ¼ cup (50 g) granulated baking sweetener
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 2 tablespoons cornstarch
Ingredient note: Use pure pumpkin puree, not pumpkin pie filling. If using a zero-calorie sweetener, select one intended for baking and adjust the quantity according to its sweetness.
Directions
- Preheat the oven.
Heat the oven to 350°F (175°C). Lightly coat a 9-inch pie dish with non-stick cooking spray. - Combine the pumpkin and yogurt.
Add the pumpkin puree and Greek yogurt to a large bowl. Whisk over medium speed by hand until smooth and evenly blended. - Add the eggs and sweeteners.
Whisk in the eggs, baking sweetener, maple syrup, and vanilla until just combined. Avoid aggressively whipping the mixture. - Add the spices and cornstarch.
Stir in cinnamon, ginger, nutmeg, cloves, salt, and cornstarch. Mix until there are no visible lumps. - Check the filling.
The mixture should be thick but pourable, similar to a custard batter. If your Greek yogurt is exceptionally thick, add 1 tablespoon milk at a time until it reaches a smooth consistency. - Fill the pie dish.
Pour the pumpkin mixture into the prepared dish and gently smooth the surface. - Bake.
Bake at 350°F (175°C) for 45–50 minutes. The edges should look set while the center should still have a slight jiggle when the dish is gently moved. - Cool.
Transfer the pie to a cooling rack and allow it to cool for approximately 1 hour at room temperature. - Chill.
Cover and refrigerate for at least 1 hour, preferably 2 hours, to allow the custard to fully firm. - Slice and serve.
Cut into eight equal portions. Serve chilled or slightly cool with optional nonfat Greek yogurt.
High-protein cooking tip: Add 2–3 tablespoons of nonfat Greek yogurt to each serving. This boosts protein while complementing the pumpkin and spices.
Nutrition Facts — Per Serving (Approximate)
Nutrition values are estimates and can vary depending on the exact yogurt, sweetener, pumpkin puree, and maple syrup used.
- Calories: ~120 kcal
- Fats: ~2 g
- Cholesterol: ~48 mg
- Sodium: ~180 mg
- Potassium: ~220 mg
- Total Carbohydrates: ~17 g
- Fiber: ~3 g
- Net Carbs: ~14 g
- Sugars: ~9 g
- Protein: ~8 g
- Calcium: ~75 mg
Notes
- Storage: Refrigerate covered for 3–4 days.
- Reheating: This pie is best served chilled or at room temperature, so reheating is generally unnecessary.
- Allergy notes: Contains eggs and dairy. If using a dairy-free yogurt alternative, expect some change in texture and nutrition.
- Flavor boosts: Add orange zest, extra cinnamon, pumpkin pie spice, allspice, or a small pinch of espresso powder.
- Texture tip: Avoid overbaking; the center should have a gentle wobble when the pie comes out of the oven.
- Protein boost: Serve with nonfat Greek yogurt or pair with a protein-rich snack.
- Lower-carb option: Use a suitable zero-sugar baking sweetener and omit or reduce the maple syrup.
- WW note: WW Points vary according to the current WW plan and specific ingredient brands, so check the current WW calculator for the most accurate Points value.
Frequently Asked Questions
1. Can I use pumpkin pie spice instead of the individual spices?
Yes, use approximately 2½ teaspoons pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves.
2. Why did my crustless pumpkin pie turn watery?
Excess moisture, underbaking, or slicing before the pie has completely chilled can result in a loose or watery texture.
3. Can I prepare this pumpkin pie a day ahead?
Yes, preparing it the day before is ideal because overnight chilling helps the custard become firm and easy to slice.
4. Can I use homemade pumpkin puree?
Yes, but drain homemade puree well if it is watery because excess moisture can affect the final texture.
5. Can I make this recipe without Greek yogurt?
Yes, but replacing the yogurt will change the texture and reduce the protein content.
6. Is this crustless pumpkin pie keto-friendly?
It is lower-carb-friendly but is not necessarily keto because it contains pumpkin and maple syrup and provides approximately 14 g estimated net carbs per serving.
