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Have you ever had low-fat impossible pumpkin pie?
If you love pumpkin pie but could do without the soggy crust (and all those extra calories and WW Points), this low fat crustless pumpkin pie recipe is the perfect solution. Made in the classic “impossible pie” style with Bisquick baking mix, it bakes into a light, custardy filling that develops its own firm, crust-like edge — no pastry required.
This recipe has been around since the early 80s, but with a few simple swaps (like fat-free evaporated milk), it becomes an easy WW-friendly pumpkin dessert that’s lighter yet just as satisfying. I especially love baking it in a standard pie dish for holidays, but you can also make mini muffin versions for perfect little bites.
It’s cozy, creamy, and full of pumpkin spice flavor — everything you want in a fall dessert, without the guilt.
Ingredients and Substitutions
- Bisquick baking mix — The magic ingredient that forms a light, crust-like edge. You can use a homemade healthy Bisquick substitute if you prefer.
- Pumpkin puree — Be sure to use 100% pure pumpkin, not pumpkin pie filling. Homemade pumpkin puree also works.
- Evaporated non-fat milk — Keeps the filling creamy but lower in fat. Regular evaporated milk works too, but will increase calories/WW Points.
- Sugar — Adds sweetness. To lighten it up further, replace with a sugar substitute like Truvia Baking Blend (affiliate link).
- Butter — A touch of richness; can be swapped for light margarine or left out if you prefer.
- Eggs — Bind the filling and give it a custard-like texture.
- Pumpkin pie spice — Warm, cozy flavor. You can also use a blend of cinnamon, nutmeg, ginger, and cloves.
- Vanilla — Enhances the pumpkin spice notes.
WW Points and Nutrition
According to my calculations, each slice of Impossible Pumpkin Pie has about:
- Calories: 145 calories
WW Points: To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) - Old WW Points: 4 PointsPlus
If you replace the sugar with a substitute, you can lower the calories and points further. Using 1/4 cup Truvia Baking Blend instead of sugar shaves off two Points per serving. Enjoy!
Step-by-Step Instructions
Step 1: Prep the Pie Dish
Preheat oven to 350°F. Spray a 9-inch pie dish with nonstick cooking spray.
Step 2: Mix the Filling
In a large bowl, whisk together Bisquick mix, pumpkin puree, evaporated milk, sugar (or substitute), butter, eggs, pumpkin pie spice, and vanilla until smooth. (You can also use a blender (affiliate link).)
Step 3: Bake
Pour mixture into prepared dish. Bake 35–45 minutes, or until a thin knife inserted in the center comes out clean.
Step 4: Cool and Chill
Remove from oven and cool for 30 minutes. Refrigerate for at least 3 hours before serving.
Step 5: Serve and Enjoy
Slice and serve chilled with light whipped topping or a dollop of Greek yogurt, if desired.
Recipe Notes and Variations
- Mini Bites: Bake in a mini muffin pan for bite-sized pumpkin pie treats.
- Cheesecake Twist: Add 2–3 ounces of light cream cheese to the batter before baking for extra richness.
- Make Ahead: Perfect for Thanksgiving—bake the day before, refrigerate, and it is ready to serve.
- Sugar-Free: Use a baking sweetener to keep points low.
Serving Suggestions
- Top with light whipped cream or a sprinkle of cinnamon.
- Serve alongside fresh fruit for a lighter dessert plate.
- Pair with coffee or tea for a cozy afternoon treat.
Storage and Leftovers
- Refrigerator: Store covered for up to 4 days.
- Freezer: Wrap tightly and freeze slices for up to 2 months. Thaw overnight in the fridge before serving.
If you’ve made this Impossibly Easy Low-Fat Pumpkin Pie, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Low Fat Impossible Pumpkin Pie Recipe
Ingredients
- 1/2 cup Bisquick baking mix
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup evaporated non-fat milk
- 1/2 cup sugar
- 1 tablespoon butter, softened
- 2 large eggs
- 1-1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
Instructions
- Preheat your oven 350F degrees. Spray a 9-inch pie dish with non-stick cooking spray.
- In a large bowl , stir the Bisquick mix, pumpkin puree, milk, sugar, butter, eggs, pumpkin pie spice, and vanilla together with a wire whisk until well blended. (You can also whir everything together in a blender (affiliate link).)
- Pour the mixture into your prepared pie dish.
- Bake 35 to 45 minutes, or until a thin knife inserted in the center comes out clean. Remove from the oven and cool 30 minutes.
- Refrigerate about 3 hours or until chilled.
- Serve with your favorite low calorie whipped topping if desired. Store covered in refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Using 1/4 cup Truvia Baking Blend instead of 1/2 cup sugar shaves off 2 WW Points per serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: This recipe for low fat impossible pumpkin pie was adapted from Betty Crocker Ultimate Bisquick Cookbook (affiliate link) Hundreds of New Recipes, Plus Back-of-the-Box Favorites
More WW Friendly Pumpkin Desserts
If you liked this Impossible Pumpkin Pie Made Lighter you’re sure to love:
- Try these Creamy Pumpkin Pie Custard Cups — baked until silky smooth, like pumpkin pie without the crust.
- Cozy up with Slow Cooker Pumpkin Pie Pudding — rich, comforting, and a family favorite.
- Enjoy Easy No-Bake Pumpkin Cheesecake Pie — light, creamy, and perfect for holidays.
- Whip up WW Pumpkin Mousse Fluff — quick, low calorie, and always a Weight Watchers meeting favorite.
- Try Creamy Pumpkin Yogurt Parfaits — layered with graham crackers for an easy breakfast or dessert.
This low fat crustless impossible pumpkin pie is one of my favorite ways to enjoy pumpkin season without overindulging. It’s simple, cozy, and Weight Watchers friendly — the perfect dessert to share at Thanksgiving or enjoy anytime you’re craving pumpkin pie without the crust.
Discover More WW-Friendly Recipes
Want more healthy WW friendly recipes? Check out my Slow Cook Yourself Slim Ultimate eBook Bundle.
This recipe calls for ons can of pumpkin. Is the size of the can 15oz?
Hi Charlotte,
This recipe calls for 1 cup of pumpkin, not one can. So you can scoop the cup from any size can you have available. Hope this helps. ~Martha
This is the best pie! I’m impressed. Used trivia and still felt like a kid being slightly naughty when mom wasn’t looking!
I used to make this pie every time i had to bring something to bring for Thanksiving. I got the recipe from Bisquick! Ages ago! Lost it and now I can make it again ww friendly!! It was not a skinny or low calorie or ww friendly version, but people went CRAZY for it because the crust was “baked right in” and it tasted like it. Thanks for posting this!
How large is the can of pumpkin????? Need a more specific measurement TIA
The recipe specifies 1 cup of canned pumpkin puree. ~Martha