Zero Point Crustless Pumpkin Pie

Why You’ll Love This Recipe

• Zero-Point Friendly: Uses 100% pure pumpkin puree and zero-calorie sweetener to keep the point count at zero for most plans.

• Silky Custard Texture: Eliminating the crust lets the rich, cinnamon-spiced pumpkin custard take center stage.

• 10-Minute Meal Prep: Whisk everything together in one bowl, pour into a pie dish, and let the oven do the heavy lifting.

• Gluten-Free & Low-Carb: Naturally free of flour, making it ideal for low-carb, keto-friendly, and gluten-sensitive diets.

Ingredients

To keep this recipe strictly zero points, double-check your ingredient labels to ensure no sugars or oils are hidden in the canned products.

• 1 can (15 oz) Pure Pumpkin Puree (Not pumpkin pie mix, which contains added sugar and spices)

• 2 Large Eggs (Adds structure and creates the pie’s sliceable custard set)

• 2 Large Egg Whites (Builds volume without adding extra fat)

• 1/2 cup Unsweetened Vanilla Almond Milk (Or unsweetened cashew milk; keep under 30 calories per cup for 0 points)

• 1/2 cup Granulated Zero-Calorie Sweetener (Monk fruit, Erythritol, or Stevia cup-for-cup substitute)

• 1 1/2 teaspoons Pumpkin Pie Spice (A blend of ground cinnamon, nutmeg, ginger, and allspice)

• 1 teaspoon Ground Cinnamon (For an extra burst of cozy warmth)

• 1 teaspoon Pure Vanilla Extract

• 1/4 teaspoon Salt

• Non-stick Cooking Spray (Butter or coconut spray)

Step-by-Step Cooking Instructions

Chef’s Secrets for the Perfect Texture

1. Don’t Overbake: Because there is no crust or flour in this recipe, overbaking can cause the eggs to release water, leaving a wet pool at the bottom of the dish. Pull the pie when the center is still slightly jiggly; it will finish firming up as it cools in the fridge.

2. Chill Before Slicing: Warm crustless pie can feel loose or soft. Patience is key—chilling the pie overnight transforms the texture into a dense, velvety pumpkin slice that holds its shape cleanly under a knife.

3. Customize the Spice: If you love bold spices, feel free to add a pinch of ground cloves or fresh grated ginger to the batter.

Storing & Serving (The Last of the Recipe)

How to Slice & Serve

Once fully chilled, run a sharp knife around the edge of the pie dish. Slice into 8 equal wedges. Serve plain, or elevate it with a few low-point or zero-point toppings:

• Fat-Free Whipped Topping: 2 tablespoons adds roughly 15 calories and stays extremely light on points.

• Cinnamon Dusting: A tiny sprinkle of cinnamon or pumpkin pie spice on top gives it an artisanal bakery look.

• Pecan Crunch: Top with a tablespoon of toasted chopped pecans just before serving (account for 1–2 points if tracking).

Storage Guidelines

• Refrigerator: Store leftover slices in an airtight container in the fridge for up to 5 days.

• Freezer: Slice the pie into individual wedges, wrap each piece tightly in plastic wrap, and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Facts & Point Value

Serving Size: 1 slice (1/8th of pie) | Yield: 8 servings