Zero Point Crustless Pumpkin Pie

Zero Point Crustless Pumpkin Pie: A Low-Calorie, High-Flavor Delight

Looking for a dessert that satisfies your sweet tooth without the guilt? Look no further! This Zero Point Crustless Pumpkin Pie is the perfect treat for anyone following a weight-conscious eating plan or simply seeking a healthier alternative to traditional pumpkin pie. With rich flavors and a creamy texture, you won’t miss the crust (or the calories) at all!

What Makes This Pumpkin Pie “Zero Points”?

The beauty of this crustless pumpkin pie is its simplicity and its alignment with popular weight-loss plans like WW (formerly Weight Watchers). By making a few strategic swaps, this recipe eliminates high-calorie ingredients such as buttery pie crust, and the result is a dessert that boasts zero points for those tracking using WW’s SmartPoints system.

How is that possible? The recipe is low in calories, sugar, and fat, and includes ingredients that are zero points on WW’s list of zero-point foods. It’s a dessert that doesn’t compromise on flavor, and best of all, it’s a healthier option without sacrificing that comforting pumpkin pie taste.

Ingredients for Zero Point Crustless Pumpkin Pie:

• 1 can (15 oz) of pure pumpkin puree (not pumpkin pie filling)
• 1/2 cup egg substitute (or 3 egg whites, or 2 whole eggs for a slightly higher point count)
• 1/4 cup unsweetened almond milk (or any other unsweetened milk of choice)
• 1/4 cup granulated sweetener (like stevia or erythritol, or any sugar substitute you prefer)
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 tsp baking powder (optional, but it helps the pie rise and gives it a fluffier texture)

Directions:

1. Preheat the oven to 350°F (175°C). Lightly spray a 9-inch pie pan with non-stick spray or grease with a small amount of cooking spray to prevent sticking.
2. In a large mixing bowl, combine the pure pumpkin puree with the egg substitute, unsweetened almond milk, and granulated sweetener. Mix well until smooth and creamy.
3. Add in the vanilla extract, cinnamon, nutmeg, ginger, and salt. Stir until everything is well combined.
4. Optionally, add baking powder for a fluffier pie. This step is especially great if you want a texture that’s more cake-like than a traditional dense pumpkin pie filling.
5. Pour the mixture into the prepared pie pan. Use a spatula to smooth the top and ensure the mixture is evenly distributed.
6. Bake for 45-55 minutes, or until the pie is set and a toothpick inserted in the center comes out clean. The pie may puff up slightly as it bakes but will settle as it cools.
7. Once done, remove the pie from the oven and allow it to cool completely before serving. This will help the pie firm up and allow the flavors to meld.

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