Impossible Pumpkin Pie Weight Watchers

Impossible Pumpkin Pie Weight Watchers

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Impossible Vegan Pumpkin Pie
Impossible Vegan Pumpkin Pie from

Are you looking for a tasty and healthy dessert that won’t break your diet? Look no further than this impossible pumpkin pie weight watchers recipe! This recipe is not only delicious, but it’s also low in calories and points, so you can indulge without feeling guilty. Plus, it’s easy to make and perfect for any occasion, from Thanksgiving to a casual weeknight dessert.


  • 1 can (15 oz) pumpkin puree
  • 1 cup fat-free evaporated milk
  • 3/4 cup sugar substitute (such as Splenda)
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 2 egg whites
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/4 tsp salt


  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar substitute, flour, eggs, egg whites, pumpkin pie spice, vanilla extract, and salt until smooth.
  3. Pour the mixture into a 9-inch pie dish coated with cooking spray.
  4. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  5. Let the pie cool to room temperature, then refrigerate until chilled.
  6. Serve and enjoy!

Nutritional Information

This recipe makes 8 servings. Each serving contains:

  • Calories: 100
  • Protein: 5g
  • Carbohydrates: 17g
  • Fat: 1g
  • Fiber: 2g
  • Sugar: 5g
  • Sodium: 155mg
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Cooking Time

Preparation time: 10 minutes

Cooking time: 45-50 minutes

Total time: 1 hour


  • Large mixing bowl
  • Whisk
  • 9-inch pie dish
  • Cooking spray
  • Oven

Serving Suggestions

This pumpkin pie is delicious on its own, but you can also serve it with a dollop of fat-free whipped cream or a sprinkle of cinnamon on top. It’s perfect for Thanksgiving or any fall occasion.


You can make this recipe even healthier by using almond or coconut flour instead of all-purpose flour. You can also use a sugar substitute of your choice, such as Stevia or Truvia. For a creamier texture, you can use full-fat evaporated milk instead of fat-free.


If you don’t have pumpkin pie spice, you can make your own by combining 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp allspice. You can also substitute vanilla extract with almond or maple extract.


You can store leftover pumpkin pie in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap or foil to keep it fresh.


  • Make sure to whisk the ingredients thoroughly to get a smooth and even texture.
  • Don’t overbake the pie or it will become dry and tough.
  • Let the pie cool to room temperature before refrigerating to prevent condensation.
  • You can freeze leftover pumpkin pie for up to 2 months. Wrap it tightly with foil and store it in a freezer-safe container.


This recipe is adapted from the classic impossible pumpkin pie recipe by Bisquick. It’s been modified to be weight watchers-friendly without sacrificing flavor or texture.

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Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree instead of canned. Just make sure to drain the excess liquid before using it in the recipe.

Can I use regular sugar instead of a sugar substitute?

Yes, you can use regular sugar, but it will increase the calorie count and points value.

Can I make this recipe gluten-free?

Yes, you can use a gluten-free all-purpose flour blend instead of regular all-purpose flour.

This impossible pumpkin pie weight watchers recipe is a delicious and healthy dessert that’s perfect for any occasion. It’s easy to make, low in calories and points, and full of flavor. Whether you’re looking for a dessert for Thanksgiving or just a weeknight treat, this recipe won’t disappoint. Give it a try and see for yourself!

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