Weight Watchers Pumpkin Pie Recipe with Phyllo Crust

Do you love indulging in classic pumpkin pie but wish it was a little lighter for the holiday season? 

This Weight Watchers Pumpkin Pie Recipe with a Phyllo Crust is the perfect way to enjoy that delicious pumpkin pie flavor without all the extra WW points!

WW Pumpkin Pie

Made with 4 sheets of phyllo instead of the traditional pie crust, this easy recipe gives you the same rich pumpkin pie filling, using real pumpkin purée, and a hint of pumpkin spice. 

Whether you're serving it at family reunions or your next family dinner, this new recipe will be a hit. 

And next time, why not top it with a little bit of vanilla ice cream for the ultimate treat? With fewer Weight Watchers points, this healthy recipe is sure to become one of your favorite pumpkin pie recipes during the holiday season!

If you love easy desserts make sure you check out my most popular recipes - Low Calorie Wendy's Frosty, 3 Ingredient Cinnamon Muffins , Mini DASH Chaffles, Air Fryer Beignets and The WW Zero Point Apple Crisp Chips.

Why Make this Recipe?

You don't want to miss out on this light and creamy pumpkin pie recipe!

Weight Watcher Friendly - This Weight Watchers Pumpkin Pie recipe is only 6 WW Points for one delicious slice!

Since the new Weight Watchers plan is personalized you will have to input the ingredients used into your WW app to get your exact WW points.

Easy to Make - Preparing this healthy pumpkin pie recipe requires only a handful of simple ingredients and 50-60 minutes of bake time.

• Light & Crispy Texture – The phyllo dough creates a lighter, flakier crust than traditional pie dough, offering a delicate, crispy contrast to the creamy pumpkin filling. It’s perfect for those who want a satisfying crunch without the heaviness of a typical pie crust.
• Healthier Alternative – Phyllo dough is lower in fat and calories compared to regular pie dough, making it a healthier choice for people who are mindful of their diet but still want to indulge in a classic fall dessert.
• Unique Twist on a Classic – This phyllo dough variation adds a creative, modern spin to the traditional pumpkin pie. It’s a fun way for you to impress your guests at holiday gatherings with a dessert that stands out while still delivering the comforting flavors of fall.

Ingredients needed and substitutions:

Phyllo Dough  -   4 Sheets of Phyllo dough were used to create the flaky crust for this WW Pumpkin Pie Recipe. If you don't have phyllo dough on hand you could also use:

• Puff Pastry – Puff pastry provides a similar flaky texture but with a bit more richness due to the butter content. It’s an excellent choice for creating a light, layered crust, perfect for both sweet and savory pies.
• Traditional Pie Dough – For a classic pie experience, you can use a homemade or store-bought pie dough. It offers a sturdier, more substantial base compared to phyllo dough, while still delivering that buttery, tender texture many pie lovers enjoy.
• Graham Cracker Crust – This is a fantastic no-fuss alternative for sweet pies like pumpkin or cheesecake. It’s simple to make, adds a sweet and slightly crunchy texture, and complements many creamy fillings well.

Pumpkin Puree -  Libby's canned pumpkin puree was used for the creamy pumpkin filling. Feel free to make homemade pumpkin puree if you have extra time.

How to Make a Healthy Pumpkin Pie

1: Preheat oven to 350 degrees F - Coat a 9 inch round pie pan with cooking spray.

2: Cut Phyllo sheets in half. Place one sheet in the pie dish, coat with cooking spray. Place a second phyllo sheet just to the right of the previous sheet. Repeat with 4 additional half sheets to form a circle around the entire pie pan. Use your hands to press the phyllo dough down into the pan and roll the edges.

3: Bake for 10 minutes at 350 degrees F.

4: In a medium bowl whisk together the dry ingredients - sugar, spices, cornstarch and salt.

5: In a separate bowl mix together the wet ingredients - pumpkin, Fat Free evaporated milk, egg whites and vanilla extract.

6: Combine the wet and dry ingredients - mix well.

7: Pour batter into pie crust and bake for 50-60 minutes at 350 degrees F. Cover edges of pie crust with foil to prevent burning.

8: Remove from oven when cooking is complete - cool on a wire rack for 1-2 hours to let set. Once cooled serve with cool whip.

Watch the How to Make a Healthy Pumpkin Pie Video Here...

Expert Tips

• Use Brown Sugar for Rich Flavor: Opt for brown sugar in your filling to add a deeper, caramel-like sweetness that complements the pumpkin’s earthy flavor.
• Pumpkin at Room Temperature: Always make sure your pumpkin puree is at room temperature before mixing it with other ingredients to ensure even baking.
• Perfect Pumpkin Pie Spice Blend: Customize your pumpkin pie spice by adjusting the ratios of cinnamon, nutmeg, ginger, and cloves for a personalized touch.
• Mini Pumpkin Pies Option: Consider making mini pumpkin pies for individual servings that are great for portion control and easy entertaining.
• Extra Tablespoon of Flour: To avoid the problem of mushiness in your filling, add an extra tablespoon of flour. This helps absorb any excess moisture.
• Cover Crust Edges with Aluminum Foil: To prevent the crust from over-browning, use strips of aluminum foil to cover the crust edges after the first 15 minutes of baking.
• Coconut Sugar for a Healthier Sweetener: For a lower-glycemic alternative to brown sugar, you can substitute with coconut sugar, which still provides a rich sweetness.
• Preventing Excess Moisture: Pat your pumpkin puree with paper towels to remove any extra moisture that could lead to a watery filling.
• Check Oven Temperature: Set the oven temperature to 350°F for an even bake. Too high, and you risk overcooking the edges while the center remains unset.
• Baking Time is Key: Watch the baking time closely—typically, it takes about 50-60 minutes. The center should still be slightly wobbly when you remove it from the oven.
• Avoid Overmixing: Overmixing the filling can introduce too much air, leading to cracks as the pie cools. Mix until just combined
• Rest the Pie: Let the pie rest for at least two hours after baking. This helps the filling set fully and ensures clean slices.
• Store Properly: Once the pie is cooled, wrap it in plastic wrap and store it in the fridge to keep it fresh for up to 3 days.

Are you a Weight Watcher?

If you follow my Blog you probably already know I am a lifetime member of Weight Watchers and I like to point all of my Recipes with the WW Points System.

This Weight Watchers friendly Pumpkin Pie recipe is only 6 Points on my Weight Watchers points app for one delicious slice of healthy pumpkin pie.

Weight Watchers has a new individualized program right now to make it easier to enjoy the foods you love and still lose weight.

Just plug the ingredients into your WW app to confirm the points for your individual program.

If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here… For a list of the 2025 Free WW Food list click here..

Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.

I used to go back and forth between the Purple Plan and the Blue Plan prior to the new program and whenever I hit a plateau I did my own 30 Day Low Carb Meal Plan which jumpstarts the Fat Burning again, so if you feel stuck try it!

If you are impatient like me... blog visitors can get instant access to the digital download version today for only $8.97 just click here...

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