This easy and delicious self crust pumpkin pie is calculated for Weight Watchers and super easy to make! Try out the easiest pumpkin pie recipe below!
Self Crust Pumpkin Pie has been a staple on the Thanksgiving dessert table for many years. Cooking for 10 or 15 people is fine, but the baking isn’t part of my meal planning.
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That is why the self-crust pumpkin pie is more my style. The mixer and oven do most of the work.
I put all the ingredients in a Kitchen Aid Stand Mixer and dump it in a pie plate, bake and presto! we have pie. It’s definitely the easy way out.
This self crust pumpkin pie is a no muss, no fuss dessert. Your family will be pleased. was a huge hit in our house!!!
This is what I call my healthy version of Pumpkin Pie. It’s not completely carb or sugar free, but the majority of the fat is gone, without the flaky crust.
Weight Watchers Points for Self Crust Pumpkin Pie:
If you’re looking for a Weight Watchers friendly pie, this is the one! My self crust pumpkin pie serves 6 and the Weight Watchers points for each of the three myWW programs are listed below!
Here’s what you’ll need to make this delicious pie!
There’s no crust required but we will be using the other standard fare for pumpkin pie.
My self crust pumpkin pie calls for Truvia baking blend, whole wheat flour, pumpkin, pumpkin pie spice, and water. Check out the substitution for pumpkin pie spice if you don’t want to purchase a bottle of that just for one pie!
If you are looking to make changes or substitutions for Weight Watchers be sure you a) recalculate the recipe to be sure the points are correct and b) be careful not to change too much because the recipe won’t firm up properly.
If you need to cut back on points I would just make this into 8 servings instead of 6 and cut them back that way. Altering the recipe may end up with it being kind of a mess!
Here’s how to make this delicious self crust pumpkin pie recipe:
Mix all the ingredients except the water in large bowl until well blended. (I used a wooden spoon, but you can also use a hand blender on low).
After mixture is well blended, slowly pour in water until well mixed.
Pour mixture into a 9 inch pie plate.
Bake at 350 for 45 to 55 minutes until knife inserted in center comes out clean.
Cool and serve.
Stores in refrigerator for up to one week or freeze for up to 3 months.
Looking for more delicious pumpkin recipes to try?
Good news! I have tons of great pumpkin recipes for you to try. If you like lighted up fall favorites, these are great recipes for you.
Try out Dinner in a Pumpkin Recipe or Weight Watchers Pumpkin Spice Pizzelles for a unique twist on the classic fall foods! I have recipes for Weight Watchers Pumpkin Spice Lattes, Instant Pot Pumpkin Maple Pecan Steel Cut Oats, and Weight Watchers Pumpkin Pancake Recipe that are awesome for breakfast!
Other option include Pumpkin Cheese Ball Appetizer Recipe as well as this Light Pumpkin Cheesecake Mousse!
If you want to browse some collections of recipes check out 15 WW Friendly Pumpkin Pie Recipes or 30+ Weight Watchers Freestyle Pumpkin Recipes! Freestyle recipes are the same as the blue plan now so if that’s you, be sure to check out that last one! Looking for a no bake option? Try out these no bake pumpkin cookies or these no bake pumpkin pie bites.
Be sure to pin Self Crust Pumpkin Pie or print the recipe below:
Self Crust Pumpkin Pie
This easy and delicious self crust pumpkin pie is calculated for Weight Watchers and super easy to make! Try out the easiest pumpkin pie recipe below!
Ingredients
- 2 cups pumpkin
- 1/3 cup Truvia Baking Blend
- 1/4 cups flour (I used whole wheat)
- 2 eggs
- 1 cup non fat dry milk powder
- 1 TBSP Pumpkin Pie Spice*
- 1 Cup warm water
- *Substitute for Pumpkin Pie Spice - (1 tsp cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/2 cloves)
Instructions
- Mix all the ingredients except the water in large bowl until well blended. (I used a wooden spoon, but you can also use a hand blender on low).
- After mixture is well blended, slowly pour in water until well mixed.
- Pour mixture into a 9 inch pie plate.
- Bake at 350 for 45 to 55 minutes until knife inserted in center comes out clean.
- Cool and serve.
- Stores in refrigerator for up to one week or freeze for up to 3 months.
Notes
3 Points on all three myWW programs per serving.
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Christine
Friday 18th of November 2016
Great recipe! Thanks for sharing. Stopping by from Let's be Friends.
Kim~madeinaday
Monday 14th of November 2016
Thanks for the recipe! I usually cut the crust off of pumpkin pie so this sounds great by me! Thanks for linking up to Merry Monday! Pinned! Have a great week! Kim
DavetteB
Monday 8th of August 2016
Could you make this with regular liquid milk instead of powder and water? Thanks - I like the idea of not making a separate crust.
Mark Alan Trumpet
Sunday 7th of March 2021
@Michele Brosius, making with far free evaporated milk, will let you know
Michele Brosius
Monday 8th of August 2016
That is a good question. I have never tried it with regular milk. Let me know if you try it. Thanks for stopping by.
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