Zero Point Crustless Pumpkin Pie

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.

Tips for Success:

• Let it cool: Just like a traditional pumpkin pie, this crustless version benefits from cooling down before you slice into it. If you can, chill it in the fridge for a few hours before serving.
• Serve with toppings: Add a dollop of fat-free whipped cream or a drizzle of sugar-free caramel syrup for added flavor without breaking the calorie bank.
• Customize the sweetness: Depending on your personal taste, you can adjust the amount of sweetener. If you prefer a sweeter pie, feel free to add a little more.

Nutritional Breakdown (per serving, assuming 8 servings):

• Calories: Approximately 50-70 per slice (varies based on the sweetener and milk choice)
• Fat: 1-2g
• Carbs: 10-12g
• Fiber: 2-3g
• Protein: 2-3g
• Points: 0 (if following WW’s system)

Why You’ll Love This Recipe:

1. Low in Calories: Traditional pumpkin pie, especially with a buttery crust, can pack a hefty caloric punch. This crustless version dramatically reduces the calories, making it a perfect dessert for those watching their intake.
2. Zero Points on WW: For those following the WW program, this pie is a dream come true! As long as you follow the ingredient recommendations (no added oils, fats, or crust), this dessert has zero points, which means you can indulge without worrying about your point budget.
3. No-Bake Option: You could even make this into a no-bake pumpkin pie by simply letting it set in the fridge instead of baking it, although the texture will be slightly different.
4. Great for Fall and Beyond: The flavors of cinnamon, nutmeg, and pumpkin are perfect for fall, but this pie is delicious year-round. Serve it at a holiday gathering, family dinner, or as an easy weekday treat.
5. Flexible: You can tweak this recipe to suit your dietary needs. Whether you’re dairy-free, egg-free, or simply looking for a healthier dessert, this pie can accommodate those preferences with a few easy swaps.

Final Thoughts:

The Zero Point Crustless Pumpkin Pie is a must-try for anyone looking to enjoy the flavors of fall without the added calories. It’s rich, creamy, and full of pumpkin pie goodness, all while being a healthier choice. Whether you’re following a specific eating plan or just want a lighter dessert, this pie ticks all the boxes!

So why wait for the holidays to indulge? This delicious and healthy pumpkin pie can be enjoyed any time of the year and will have everyone coming back for seconds!