Self Crust Pumpkin Pie

Self Crust Pumpkin Pie

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. 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 wallah, we have pie. It’s definitely the easy way out. No fuss or mess and 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.

If you’re looking for a Weight Watchers friendly pie, this self crust pumpkin pie serves 6 and is only 3 points per serving.

Self Crust Pumpkin Pie takes the work out of Thanksgiving dessert.

Be sure to pin Self Cust Pumpkin Pie or print below:

Self Crust Pumpkin Pie

Perfect Thanksgiving Pumpkin Pie recipe no crust needed


  • 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)


  1. 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).
  2. After mixture is well blended, slowly pour in water until well mixed.
  3. Pour mixture into a 9 inch pie plate.
  4. Bake at 350 for 45 to 55 minutes until knife inserted in center comes out clean.
  5. Cool and serve.
  6. Stores in refrigerator for up to one week or freeze for up to 3 months.


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Michele is a married mom of 3 adult children. She is currently enjoying spending time with her husband in the empty nest. Michele can be found working on a healthy lifestyle, camping or having some frugal fun. Not necessarily in that order!

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  • Reply
    November 13, 2013 at 12:54 pm

    Oooh, I love seeing healthier versions of holiday favorites. This sounds fantastic, and so easy to make!

  • Reply
    amanda whitley
    November 13, 2013 at 9:36 pm

    thanks for sharing, this looks so yummy. good to know i can have pie on thanksgiving without breaking my diet

  • Reply
    November 19, 2013 at 7:53 am

    I’ll have to try this, it looks so easy! Thanks!

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  • Reply
    February 14, 2016 at 3:47 am

    Sorry, I don’t have much time to say why cause I’m in a hurry and happen to read your post, nteonheless i feel I have to write you that I strongly disagree with you. I’ll come back and explain myself better later. Cheers -instantempo

  • Reply
    August 8, 2016 at 4:00 am

    Could you make this with regular liquid milk instead of powder and water?
    Thanks – I like the idea of not making a separate crust.

    • Reply
      Michele Brosius
      August 8, 2016 at 5:22 pm

      That is a good question. I have never tried it with regular milk. Let me know if you try it. Thanks for stopping by.

  • Reply
    November 14, 2016 at 1:54 pm

    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!

  • Reply
    November 18, 2016 at 12:32 pm

    Great recipe! Thanks for sharing. Stopping by from Let’s be Friends.

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