Fall is here and it’s pumpkin season! If you’re like me as soon as August arrives, I start daydreaming about anything pumpkin flavored. And I love that on Weight Watchers, pumpkin is a 0 point food and there are lots of ways to enjoy it. So, without further adieu, below you will find the ultimate Weight Watchers Freestyle Pumpkin Recipes to make this fall season.
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The Ultimate Weight Watchers Freestyle Pumpkin Recipes to Make This Fall
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Weight Watchers Freestyle recipe for Pumpkin Casserole
3 Large Eggs
2 Large Egg Whites
2.5 Cups of Canned Pumpkin (Not Pie Filling)
1/4 cup of Granulated Splenda
2 Teaspoons of Pumpkin Pie Seasoning
1/2 Cup of Skim Milk
Pinch of Baking Powder
Pinch/Sprinkle of Ground Cinnamon
Butter Flavored Vegetable Spray
DIRECTIONS:
- Preheat oven to 375 degrees.
- Spray a pie plate with Butter Flavored Vegetable Spray.
- Mix all remaining ingredients with an electric mixer EXCEPT egg whites and cinnamon.
- In a separate bowl, beat egg whites until stiff peaks form.
- Pour pumpkin mixture into a pie plate or individual ramekins and spread evenly.
- Spoon egg whites on top of pumpkin mixture evenly. Top with sprinkle/pinch of cinnamon.
- Bake for 30-45 minutes until center of pumpkin casserole is set.
- This makes 5 servings. On the WW Personal Points Plan, if you chose eggs as a 0 Point Food, each serving is 0 PP; if not, each serving is 2 PP) On WW SmartPoints Blue and Purple Plans each serving is 0 Points and 2 SmartPoints per serving on the Green Plan. Enjoy!
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- 3 Large Eggs
- 2 Large Egg Whites
- 2.5 Cups of Canned Pumpkin (Not Pie Filling)
- ¼ cup of Granulated Splenda
- 2 Teaspoons of Pumpkin Pie Seasoning
- ½ Cup of Skim Milk
- Pinch of Baking Powder
- Pinch/Sprinkle of Ground Cinnamon
- Butter Flavored Vegetable Spray
- Preheat oven to 375 degrees.
- Spray a pie plate with Butter Flavored Vegetable Spray.
- Mix all remaining ingredients with an electric mixer EXCEPT egg whites and cinnamon.
- In a separate bowl, beat egg whites until stiff peaks form.
- Pour pumpkin mixture into a pie plate or individual ramekins and spread evenly.
- Spoon egg whites on top of pumpkin mixture evenly. Top with sprinkle/pinch of cinnamon.
- Bake for 30-45 minutes until center of pumpkin casserole is set.
- This makes 5 servings. On the WW Personal Points Plan, if you chose eggs as a 0 Point Food, each serving is 0 PP; if not, each serving is 2 PP) On WW SmartPoints Blue and Purple Plans each serving is 0 Points and 2 SmartPoints per serving on the Green Plan. Enjoy!
Weight Watchers Recipe for Better Than Starbucks Pumpkin Spice Latte
1 3/4 Cup of Skim Milk, Divided
1/2 Cup of Canned Pumpkin (not pie filling)
3 Tablespoons of Swerve Brown Sugar Replacement
1 Teaspoon of Pumpkin PIe Spice
1/2 Teaspoon Each of Ground Cinnamon & Ground Ginger
1/4 Teaspoon of Salt
1 Cup of Strong Brewed Coffee (Preferrably a Dark Roast)
Tablespoon of Vanilla Extract
Reddi Wip Fat Free (2 Tablespoons per latte)
Additional Ground Cinnamon for Sprinkling (Optional)
DIRECTIONS:
- Combine 1/2 cup of milk, pumpkin, brown sugar substitute, pumpkin pie spice, cinnamon, ginger and salt in a medium saucepan. Whisk together until well blended. Cook over medium heat for about 10 minutes, while whisking frequently. Remove from the heat and whisk in the coffee & vanilla. Pour into a bowl or a large cup that you will be using.
- Bring the remaining milk to a simmer in another saucepan over medium high heat. Using a milk frother, whisk vigorously for about 30 seconds. Whisk this mixture into your coffee mixture until blended. Add 2 Tablespoons of Fat Free Reddi Wip and a sprinkle of cinnamon on top of each latte.
- This makes 2 large servings at 3 Points per serving on the BLue, Green & Purple Plans. Enjoy!
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- 1¾ Cup of Skim Milk, Divided
- ½ Cup of Canned Pumpkin (not pie filling)
- 3 Tablespoons of Swerve Brown Sugar Replacement
- 1 Teaspoon of Pumpkin PIe Spice
- ½ Teaspoon Each of Ground Cinnamon & Ground Ginger
- ¼ Teaspoon of Salt
- 1 Cup of Strong Brewed Coffee (Preferrably a Dark Roast)
- Tablespoon of Vanilla Extract
- Reddi Wip Fat Free (2 Tablespoons per latte)
- Additional Ground Cinnamon for Sprinkling (Optional)
- Combine ½ cup of milk, pumpkin, brown sugar substitute, pumpkin pie spice, cinnamon, ginger and salt in a medium saucepan. Whisk together until well blended. Cook over medium heat for about 10 minutes, while whisking frequently. Remove from the heat and whisk in the coffee & vanilla. Pour into a bowl or a large cup that you will be using.
- Bring the remaining milk to a simmer in another saucepan over medium high heat. Using a milk frother, whisk vigorously for about 30 seconds. Whisk this mixture into your coffee mixture until blended. Add 2 Tablespoons of Fat Free Reddi Wip and a sprinkle of cinnamon on top of each latte.
- This makes 2 large servings at 3 Points per serving on the Blue, Green & Purple Plans. Enjoy!
Weight Watchers Freestyle Recipe for Zero Point Pumpkin Pie Perfection
- 1 can of Pure Pumpkin - 15 oz (Not Pumpkin Pie Filling)
- ½ cup of Skim Milk
- 5 Egg Whites
- ½ cup of Splenda or Truvia
- ½ teaspoon of Salt
- 1 teaspoon of Pumpkin Pie Spice
- Drizzle of Vanilla Extract
- Preheat oven to 375 degrees.
- Combine all ingredients in your mixing bowl and mix well.
- Spray a pie plate with nonstick cooking spray.
- Bake for 45 minutes or until set.
- *Most times the pie takes about 55 minutes or so, but keep checking after 45 minutes.
Weight Watchers Freestyle Recipe for Pumpkin Crab Bisque
Butter Flavored Vegetable Cooking Spray
1 Tablespoon of Land O’Lakes Whipped Butter
1 Medium Onion, Chopped Fine
3 Garlic Cloves, Minced
4 Cups of Canned Pumpkin (Not Pie Filling)
Teaspoon Each of Salt & Pepper
1/2 Teaspoon Each of Cayenne Pepper + Paprika
6 Cups of Fat Free Chicken Broth
2 Cups of Fat Free Half & Half
2 Cans of Canned Crabmeat, Drained
Croutons, Optional
DIRECTIONS:
- Spray a large saucepan with vegetable cooking spray and place over medium heat. Add in butter. When melted, saute onion and garlic for about 6 minutes.
- Stir in canned pumpkin, salt, pepper, cayenne pepper, paprika and broth. Bring to a boil. Reduce heat and simmer for about 10 minutes.
- Stir in fat free half and half until incorporated. Add in canned crabmeat. Heat on low for about 5 minutes until flavors blend well. You can use an immersion blender if you want to which will make the soup creamy and smooth. If using, sprinkle croutons on top at serving time.
- This makes about 8 servings. Each 1 -1/2 cup serving is 2 Freestyle Points. Enjoy! (Croutons not included in figuring the points value)
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- Butter Flavored Vegetable Cooking Spray
- 1 Tablespoon of Land O'Lakes Whipped Butter
- 1 Medium Onion, Chopped Fine
- 3 Garlic Cloves, Minced
- 4 Cups of Canned Pumpkin (Not Pie Filling)
- Teaspoon Each of Salt & Pepper
- ½ Teaspoon Each of Cayenne Pepper + Paprika
- 6 Cups of Fat Free Chicken Broth
- 2 Cups of Fat Free Half & Half
- 2 Cans of Canned Crabmeat, Drained
- Croutons, Optional
- Spray a large saucepan with vegetable cooking spray and place over medium heat. Add in butter. When melted, saute onion and garlic for about 6 minutes.
- Stir in canned pumpkin, salt, pepper, cayenne pepper, paprika and broth. Bring to a boil. Reduce heat and simmer for about 10 minutes.
- Stir in fat free half and half until incorporated. Add in canned crabmeat. Heat on low for about 5 minutes until flavors blend well. You can use an immersion blender if you want to which will make the soup creamy and smooth. If using, sprinkle croutons on top at serving time.
- This makes about 8 servings. Each 1 -1/2 cup serving is 2 Freestyle Points. Enjoy! (Croutons not included in figuring the points value)
Weight Watchers Freestyle Recipe for Slow Cooker Orange is the New Black Chili
1 Each Orange Pepper & Onion, Diced Small
1 Small Diced Jalapeno (Seeded if desired)
2 Minced Garlic Cloves
3 Cups of Chicken Broth
2 Cans of Black Beans, Drained & Rinsed
1 Can Each of Solid Pack Pumpkin (NOT PIE FILLING) & Diced Tomatoes, Undrained
2 Teaspoons Each Chili Powder, Dried Parsley & Cumin
1.5 Teaspoons of Dried Cilantro & Dried Coriander
Pinch of Cayenne Pepper
Salt to Taste
Vegetable Cooking Spray
DIRECTIONS:
- In a saute skillet that has been sprayed well with vegetable cooking spray, saute orange pepper, jalapeno pepper, garlic and onion until softened – about 10 minutes. If vegetables begin to stick, add a few tablespoons extra of chicken broth.
- Transfer all remaining ingredients to a slow cooker along with skillet ingredients. Cook on LOW for 4-5 Hours. Garnish with Fat Free Greek Yogurt, Dried Chives, Green Onions, Hot Sauce.
- This makes about 2 quarts of Chili. Entire recipe is 0 Freestyle Points. Enjoy!
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- 1 Each Orange Pepper & Onion, Diced Small
- 1 Small Diced Jalapeno (Seeded if desired)
- 2 Minced Garlic Cloves
- 3 Cups of Chicken Broth
- 2 Cans of Black Beans, Drained & Rinsed
- 1 Can Each of Solid Pack Pumpkin (NOT PIE FILLING) & Diced Tomatoes, Undrained
- 2 Teaspoons Each Chili Powder, Dried Parsley & Cumin
- 1.5 Teaspoons of Dried Cilantro & Dried Coriander
- Pinch of Cayenne Pepper
- Salt to Taste
- Vegetable Cooking Spray
- In a saute skillet that has been sprayed well with vegetable cooking spray, saute orange pepper, jalapeno pepper, garlic and onion until softened – about 10 minutes. If vegetables begin to stick, add a few tablespoons extra of chicken broth.
- Transfer all remaining ingredients to a slow cooker along with skillet ingredients. Cook on LOW for 4-5 Hours. Garnish with Fat Free Greek Yogurt, Dried Chives, Green Onions, Hot Sauce.
- This makes about 2 quarts of Chili. Entire recipe is 0 Freestyle Points. Enjoy!
Thai
WEIGHT WATCHERS FREESTYLE RECIPE FOR Slow Cooker Creamy Pumpkin Vanilla Butter
2 Cans (12 oz) of Canned Pumpkin (Not pie filling)
1/2 Cup of Apple Cider**
2/3 Cup of Splenda
1/4 Cup of Truvia Brown Sugar Blend
2 Teaspoons of Pumpkin Pie Spice
1.5 Teaspoons of Pure Vanilla Extract
Pinch Salt
4 Tight Fitting Lidded Jars or Mason Jars
**If you can’t find Apple Cider in your area, since it can be a seasonal item, try these Powdered Apple Cider packets.
DIRECTIONS:
- Pour everything into your slow cooker. Cover and cook on high for 2-3 hour, stirring 2x per hour.
- When it is thickened to how you like it, spoon into jars and store refrigerated for 1 month.
- This makes about 4 cups. Per 2 tablespoons, this is 0 Freestyle Points. For 4 Tablespoons, it is 1 Freestyle Point. Enjoy on 2 Ingredient Dough Bagels, stirred into oatmeal, or instead of jelly on a PB&J sandwich.
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- 2 Cans (12 oz) of Canned Pumpkin (Not pie filling)
- ½ Cup of Apple Cider**
- ⅔ Cup of Splenda
- ¼ Cup of Truvia Brown Sugar Blend
- 2 Teaspoons of Pumpkin Pie Spice
- 1.5 Teaspoons of Pure Vanilla Extract
- Pinch Salt
- 4 Tight Fitting Lidded Jars or Mason Jars
- **If you can't find Apple Cider in your area, since it can be a seasonal item, try these Powdered Apple Cider packets.
- Pour everything into your slow cooker. Cover and cook on high for 2-3 hour, stirring 2x per hour.
- When it is thickened to how you like it, spoon into jars and store refrigerated for 1 month.
- This makes about 4 cups. Per 2 tablespoons, this is 0 Freestyle Points. For 4 Tablespoons, it is 1 Freestyle Point. Enjoy on 2 Ingredient Dough Bagels, stirred into oatmeal, or instead of jelly on a PB&J sandwich.
Weight Watchers Freestyle Recipe for Zero Point Bananarama Maple Pancakes
3 Egg Whites
1 Large Overripe Banana, mashed
1.5 Teaspoons of Baking Powder
1/2 Teaspoon of Maple Extract
1/4 Teaspoon of Cinnamon mixed with 1 Teaspoon of Splenda
Vegetable Cooking Spray
Blueberry Syrup (recipe below)
DIRECTIONS:
- Puree everything in a blender.
- Using a griddle or large frying pan that has been sprayed with vegetable cooking spray and over high heat, add “pancakes”.
- Cook them as you would regular pancakes. Flip when bubbles start forming on top of the pancakes.
- Serve with Fruit Syrup (recipe below) or up to 3 1/4 tablespoons of sugar free maple syrup.
- This makes 1-2 servings at 0 Points depending on how hungry you are and how big you make the “pancakes”.
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- 3 Egg Whites
- 1 Large Overripe Banana, mashed
- 1.5 Teaspoons of Baking Powder
- ½ Teaspoon of Maple Extract
- ¼ Teaspoon of Cinnamon mixed with 1 Teaspoon of Splenda
- Vegetable Cooking Spray
- Puree everything in a blender.
- Using a griddle or large frying pan that has been sprayed with vegetable cooking spray and over high heat, add “pancakes”.
- Cook them as you would regular pancakes. Flip when bubbles start forming on top of the pancakes.
- Serve with Fruit Syrup (recipe below) or up to 3¼ tablespoons of sugar free maple syrup.
- This makes 1-2 servings at 0 Points depending on how hungry you are and how big you make the “pancakes”.
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Blueberry “Syrup”
2 Cups of Blueberries
2 Tablespoons of Splenda
1 Tablespoon of Water
1/2 Teaspoon of lemon juice
Pinch of salt
DIRECTIONS:
- In a saucepan, combine all ingredients. Bring to a simmer over medium high heat. Reduce heat and simmer until berries burst and cook down to it looks like purple gravy. About 10 minutes.
- Let cool and serve warm.
- This makes quite a few servings at 0 Points. Enjoy!
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- 2 Cups of Blueberries
- 2 Tablespoons of Splenda
- 1 Tablespoon of Water
- ½ Teaspoon of lemon juice
- Pinch of salt
- In a saucepan, combine all ingredients. Bring to a simmer over medium high heat. Reduce heat and simmer until berries burst and cook down to it looks like purple gravy. About 10 minutes.
- Let cool and serve warm.
- This makes quite a few servings at 0 Points. Enjoy!
RELATED: Over 100 Weight Watchers Freestyle 0 Point Recipes
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Swerve Brown Sugar Replacement
I hope you try some or all of these Weight Watchers Freestyle Pumpkin Recipes this Fall! If you do try any, please let me know how you liked them in the comments below.