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Weight Watchers Pumpkin Pie

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Being on Weight Watchers during the holidays isn’t easy but with a little creativity, you can still enjoy your favorite holiday recipes. If you love Pumpkin Pie but don’t want to use up all your points, try this Weight Watchers Pumpkin Pie. It’s seriously amazing! Everyone at Thanksgiving dinner will love it. 

 

Weight Watchers Pumpkin Pie

One of my favorite things about Weight Watchers is that I don’t have to follow a strict routine. I also don’t have to give up my favorite meals!

Yes, you do need to get a little creative with things but I’m here to help you with that. 

Before making this Weight Watchers Pumpkin Pie recipe, make sure you have plenty of time to let it chill in the refrigerator. 

You’ll also want to ensure you have a nice pie dish. I don’t use anything fancy, just a simple glass 9-inch pie dish

If Pumpkin Pie is one of your favorite holiday desserts, you will LOVE this one. The best part is that it’s only 4 WW points! 

Keep in mind that I’m on the blue plan, so if you are on a different plan, the points might vary. Use the WW app to create a recipe and you’ll receive the points for your particular plan. 

No matter what plan you are on, you will definitely be saving a TON of points.

On average, most Pumpkin Pie’s will cost you at least 13 points!

Alright, let’s get started with this yummy Weight Watchers Pumpkin Pie. 

Get your oven preheated to 375 degrees. 

In a medium bowl, you’ll combine the flour and stevia. You’ll then add in the melted margarine, stir to combine. Pour in two tablespoons of water and stir. You can add more water if needed but go slow. You are looking for a nice dough to form. 

Work the dough with you your hands until it begins to stick together, then transfer it into a 9-inch pie pan. Press the dough into the pan, working the dough up the sides of the pan until you form an even crust. Set the crust aside. 

In a large bowl, beat together the pumpkin puree, eggs, stevia, cornstarch, pumpkin pie spice, cinnamon and salt until well combined. Add the evaporated milk and mix until combined.

Pour the pumpkin mixture into the crust and bake in the preheated oven for 50 to 60 minutes. If the crust begins to burn, place a small piece of foil around the outer edge and continue baking until the center of the pie is set.

Remove from oven and allow to cool completely, then transfer to the refrigerator to chill for at least 3 hours before serving. Please don’t skip this step! It’s important that you let it chill. 

When serving, you can place a spoonful of Cool Whip, just make sure to track the points! 

Common Questions

Can I use fresh Pumpkin Pie filling?

Yes, you definitely can! Honestly, it takes a lot more time than I’m willing to put in, so I opt for canned pumpkin filling. Use whatever you have on hand!

My pie dish is a little bigger, will it still work?

Yes, it should, just make sure you have enough crust for the size dish you are using. 

Weight Watchers Pumpkin Pie

Weight Watchers Pumpkin Pie

Prep Time: 15 minutes
Cook Time: 1 hour
Chill Time: 3 hours
Total Time: 4 hours 15 minutes

Delicious Weight Watcher friendly Pumpkin Pie

Ingredients

  • Ingredients for the Crust:
  • 1 cup flour
  • 1 tablespoon stevia
  • 3 tablespoons light margarine, melted
  • 2 to 3 tablespoons water
  • Ingredients for the Filling:
  • 1 15-ounce can pumpkin puree
  • 3 eggs
  • ½ cup stevia
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 12-ounce can fat free evaporated milk

Instructions

Preheat the oven to 375 degrees.

In a medium bowl, combine the flour and stevia. Add the melted margarine and stir to combine. Pour in two tablespoons of water and stir. Add more water if needed, until dough begins to form.

Work the dough with your hands until it begins to stick together, then transfer it to a 9-inch pie pan. Press the dough into the pan, working the dough up the sides of the pan until you form an even crust. Set the crust aside.

In a large bowl, beat together the pumpkin puree, eggs, stevia, cornstarch, pumpkin pie spice, cinnamon and salt until well combined. Add the evaporated milk and mix until combined.

Pour the pumpkin mixture into the crust and bake in the preheated oven for 50 to 60 minutes. If the crust begins to burn, place a small piece of foil around the outer edge and continue baking until the center of the pie is set.

Remove from oven and allow to cool completely, then transfer to the refrigerator to chill for at least 3 hours before serving.

Notes

You can add a spoonful of Cool-Whip to the pie.

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