One Point Pumpkin Pie

One Point Pumpkin Pie

It’s Fall (well, almost). What says “Fall” better than pumpkin and pumpkin pie.
This year has involved a lot of experimentation in my diet in the service of weight loss: but weight loss without misery. I was on keto a couple times, but that left me with diminishing returns. I saw an endocrinologist who discovered that I had low testosterone, but instead she prescribed what amounted to two different mood altering drugs. It was no surprise that those didn’t really work. Eventually, I said, “SCREW THIS.” All along, I’ve known that the key to weight loss is diet, food choices and exercise. Diets like the low-GI diet and the diabetic diet work on the approach of sensible balance. In a similar vein, Weight Watchers preaches what you can and cannot have, should and should not have. My wife made the decision to join Weight Watchers after Labour Day. I did the same. Having been on enough diets, I could see the mechanics of Weight Watchers and how the approach appeared to be sensible. In short: fatty meat is bad, starch is bad, and dairy isn’t great. I intend to colour inside of those lines. At the same time, one week in, I am tired of chicken breast already. I wanted to make a dessert that doesn’t break the bank on points. I thought that pumpkin pie could be a good candidate for some experimentation. While it sits in amongst the desserts, it’s not as sweet as other desserts like apple or strawberry pie.
In the effort to substitute what I could, said some things are “holy” and some could go:

Can Toss

  • Pastry dough
  • Condensed milk.
Must Keep

  • Pumpkin
  • Some sugar
  • Some eggs

Armed with that sentiment, here’s my experiment into a Weight Watchers version of Pumpkin Pie. The best point is that it’s a one point recipe. It would be zero points if I omitted the brown sugar, it would actually be zero points, but life needs a little sugar now and then.
Here’s my recipe.

  • 1 medium pumpkin
  • upto 2 cups of butternut squash
  • 4 eggs
  • 1/3 cup of no-fat Greek style yogurt
  • 2 tablespoons of golden brown sugar
  • 2 tablespoons of monk-fruit granulated sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cloves


  • 1 cookie sheet
  • 1 oven
  • 2 mixing bowls
  • 1 hand mixer
  • 1 saucepan
  • big spoon (for scooping)
  • serrated knife (for cutting)


  • 10 min. scooping
  • 30 min. cooking and shell baking
  • 10 min. mixing
  • 75 min. baking


  1. Cut the pumpkin across its equator to make two “shells”
  2. Scoop out the seeds and pumpkin guts
  3. Scoop as much of the insides of the pumpkin into a mixing bowl.
  4. Pour butternut squash into one half to get a sense how much volume in a shell, then add that squash to pumpkin
  5. Preheat over to 300°F.
  6. Put the pumpkin halves onto the cookie sheet.
  7. Sprinkle in small amount of cinnamon (about 1tsp) into the shells.
  8. Bake the shells approx. 30 min. then leave to cool on countertop.
  9. Cook pumpkin and squash in a large saucepan with enough water to cover. Cook at medium heat until fork tender.
  10. Strain the pumpkin and transfer back to a mixing bowl. Wait until the mixture is below 120°F
  11. Mix in the yogurt.
  12. Mix in the spices. Adjust the spice proporions to taste (don’t worry– you can sample the mixture)
  13. Add in the four eggs and blend thoroughly
  14. Preheat over to 425°F.
  15. Divide mixture between two pumpkin shells.
  16. Bake in hot oven for 20 min.
  17. Adjust over down to 275°F.
  18. Bake for another 55 mintues.
  19. Enjoy! Can be eaten hot or after it has cooled on the counter top.

yields: 8 serving

calories 281 per serving

Nutrition Facts
Amount Per Serving
calories 85
% Daily Value *
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
Vitamin D 39%
Calcium 2%
Iron 14%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.