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Photo of Crustless pumpkin pie by WW

Crustless pumpkin pie

1
Points® value
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
8
Difficulty
Easy
This fall-inspired dessert is part pie, pie soufflé. With a filling this good, you won't miss the crust.

Ingredients

Cooking spray

4 spray(s)

Egg

2 large egg(s)

Unsweetened vanilla almond milk

1 cup(s)

Monk fruit sweetener with erythritol

½ cup(s)

Pumpkin pie spice

2 tsp

Vanilla extract

1 tsp

Ground ginger

¾ tsp

Table salt

¼ tsp

Canned pumpkin puree

15 oz

Light aerosol whipped cream

8 Tbsp

Instructions

  1. Preheat the oven to 375°F. Coat a 9-inch pie plate with cooking spray.
  2. In a large bowl, whisk the eggs until well blended. Whisk in the almond milk, monk fruit sweetener, pumpkin pie spice, vanilla, ginger, salt, and pumpkin. Pour into the prepared pie plate. Bake until a thin knife inserted in the center comes out clean, 45 to 50 minutes. Let cool to room temperature. Cut into 8 wedges and serve each wedge with 1 tbsp whipped topping. (You can also serve this chilled.)
  3. Serving size: 1 wedge

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