Pumpkin Pie

  • 15MINS
  • 40MINS
  • 104KCAL

We love all things pumpkin at this time of year. This slimming friendly Pumpkin Pie is the perfect Autumnal treat!

  • Bakes and Roasts pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com

NutritionPer Serving

  • Calories104
  • Carbs3g
  • Protein4g
  • Fat4g
  • Saturates1g
  • Sugars1g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This slimming friendly Pumpkin Pie is the perfect Autumnal treat – and a great dessert at Halloween – although let’s be honest, it can be enjoyed all year round!

Nothing beats the warmth and flavour of pumpkin spice and this Pumpkin Pie is not only full of deliciousness, it’s also quick and easy to prepare.  We’ve used Weight Watchers wraps instead of pastry, but we promise that it still tastes like a proper pie.

We love to top our Pumpkin Pie with a little squirt of reduced fat whipped cream, but you could also use yoghurt instead if you prefer – just remember to adjust the calories and Points accordingly!

What diets is this Pumpkin Pie suitable for?

This Pumpkin Pie recipe is suitable for dairy free and vegetarian diets.

It can be made gluten free as long as you swap out the following ingredients for gluten free versions:

  • Weight Watchers wraps

Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Pumpkin Pie recipe?

  • You need to count 3 Points per portion of this Pumpkin Pie recipe if you’re on WW Green.
  • You need to count 2 Points per portion of this Pumpkin Pie recipe if you’re on WW Blue.
  • You need to count 2 Points per portion of this Pumpkin Pie recipe if you’re on WW Purple.

Do you need any special ingredients to make Pumpkin Pie?

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This pie is pretty straightforward to make, but you will need a few baking essentials.

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Baking beans are used to blind bake pastry (or in this case the wrap base) and this ensures that the base is crispy without letting it puff up, or burn when you cook the filling.

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We’ve also used a loose bottomed cake tin to create this pie. The loose bottom means that the pie is easily removed but it is deep enough to create a good depth!

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How many calories are in this Pumpkin Pie?

There are 104 calories per portion in this Pumpkin Pie, which means it falls into our Everyday Light category.

This Pumpkin Pie is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 140 degrees. Cut the wraps into quarters and spray a 20cm loose bottomed sandwich cake tin with low calorie cooking spray. Place the wrap pieces, one at a time, into the cake tin, brushing each piece well with some of the beaten egg. Ensure that the tin surface is completely covered and press well with a fork.

Step 2

Cover the wrap base with a circle of baking parchment and cover with the ceramic baking beans. Place in the oven and cook for 14 minutes.

Step 3

Meanwhile, add all of the remaining ingredients into a large bowl and mix thoroughly until combined.

Step 4

When the pie base has blind baked, turn the oven up to 160 degrees. Remove the baking beans and the parchment and pour in the pumpkin mixture. Return to the oven and cook for 25 minutes.

Step 5

Remove from the oven. When cool, cut into 6 equal slices and serve with a squirt of reduced fat cream.

What could I serve with this Pumpkin Pie?

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How do you know when Pumpkin Pie is cooked?

Preheat the oven to 140 degrees and cook the wrap pieces for 14 minutes after brushing each piece well with some of the beaten egg and covering with the ceramic baking beans.

After you’ve added all of the remaining ingredients into a large bowl and mixed thoroughly, check the pie base has blind baked and turn the oven up to 160 degrees. Remove the baking beans and the parchment and pour in the pumpkin mixture. Return to the oven and cook for 25 minutes.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Pumpkin Pie in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Pumpkin Pie in the fridge for approximately 3 days or so.

Can I freeze Pumpkin Pie?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.
  • Defrost thoroughly before serving.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

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Pumpkin Pie

We love all things pumpkin at this time of year. This slimming friendly Pumpkin Pie is the perfect Autumnal treat!
  • Prep Time
    15 MINS
  • Cook Time
    40 MINS
  • KCals 104
  • Carbs 3G
  • WW Points:
  • 3 Green
  • 2 Blue
  • 2 Purple

Ingredients

  • 2 Weight Watchers Wraps
  • 200 g tinned pumpkin puree or freshly cooked, pureed pumpkin/butternut squash
  • 3 tbsp granulated sweetener such as Sukrin 1 or Natvia
  • 50 ml unsweetened almond milk
  • 4 whole eggs beaten
  • 1 tbsp mixed spice
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Preheat the oven to 140 degrees. Cut the wraps into quarters and spray a 20cm loose bottomed sandwich cake tin with low calorie cooking spray. Place the wrap pieces, one at a time, into the cake tin, brushing each piece well with some of the beaten egg. Ensure that the tin surface is completely covered and press well with a fork.
  2. Cover the wrap base with a circle of baking parchment and cover with the ceramic baking beans. Place in the oven and cook for 14 minutes.
  3. Meanwhile, add all of the remaining ingredients into a large bowl and mix thoroughly until combined.
  4. When the pie base has blind baked, turn the oven up to 160 degrees. Remove the baking beans and the parchment and pour in the pumpkin mixture. Return to the oven and cook for 25 minutes.
  5. Remove from the oven. When cool, cut into 6 equal slices and serve with a squirt of reduced fat cream.

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8 comments

See what others have to say

DebbieSaturday 21st September 2019

Made this today and it was fabulous loved it and so did hubby

Reply

    Emma TMonday 23rd September 2019

    So glad you enjoyed it!

    Reply

She WhiteSaturday 18th November 2017

Can you freeze the pumpkin pie once made

Reply

CharlotteFriday 13th October 2017

Don’t know if I can leave this comment but the pumpkin purée is £1 a tin in Sainsbury’s. Cheapest I’ve seen it yet.

Reply

Suzan frenchSunday 8th October 2017

Love your site, and recipes, so far have had no luck printing any off for future use. Always press click here to print recipe.device defo connected to printer. But just wobt have it.

Reply

LisaFriday 6th October 2017

Where did you get the pumpkin purée please?

Reply

SophieThursday 5th October 2017

Hi,

I have a Nut Allergy, can I replace the almond milk for regular milk?

Thanks!

Reply

LianeWednesday 27th September 2017

This looks fab are all the 4 beaten eggs to be used on the base?

Reply

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