Looking For Old Weight Watchers Recipe?

I'm looking for an old WW dessert recipe from the 1980s that includes pumpkin, pineapple and dry milk. It was like a crustless pie. Does anyone remember this and do you have the recipe?


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November 25, 20210 found this helpful
Best Answer

I think I found it! I love my subscription to! I can find all of my old favs and make them new again!! Thanks for asking about this!! Need to break out the baking pans for the holidays!!

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November 26, 20210 found this helpful

Thanks! I believe this is the recipe I've been looking for. I'm going to go shopping for ingredients and make it this weekend.

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November 26, 20210 found this helpful

Yay!!! Let us know how it goes!!

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November 18, 20210 found this helpful

This recipe uses applesauce, not pineapple, and has all the other ingredients

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November 30, 20210 found this helpful

I doubt you were able to make out the letters in the screenshot (I couldn't do that). If someone could read it, please rewrite the recipe.


I found a recipe Pumpkin Muffins (Weight Watchers Exchange Program)
Servings: 12 muffins at 1 FSP per muffin
Cup non-fat dry milk
2 tsp pumpkin pie spice
1 tsp cinnamon
8 pkg Splenda or Stevia
6 tbsp flour
1 tsp baking soda
1 cup canned pumpkin
2 eggs
½ cup grated carrot
4 tbsp raisins
1 tsp vanilla
Heat oven to 350.
Spray muffin pan with Pam.
Bake for 12 - 15 mins.
Makes 12 muffins.  serves 2 at 6 muffins each.
Exchanges per serving (6 muffins)
1 - Bread
1 - Protein
1 - Fruit
1 - Milk
1½ - Vegetable 

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December 1, 20210 found this helpful

I am very sorry that someone found this unreadable. My old eyes could see it when I blew it up on my phone, but I understand not everyone may be able to do that--so to make it better accessible, I have typed it out with a few of my editorial comments to help make a successful product!


You will need a 9 inch pie pan (they say non-stick, I prefer glass with a quick spritz of a gluten free spray). You will need a small sauce pan, spoons, measuring cups and spoons, a blender, and parchment paper or waxed paper.

Weight Watchers Pumpkin-Pineapple Pie


1 ½ cups pineapple (chunks packed in real juice if possible). If you can find a 12 ounce can that is should be exactly 1 ½ cups (at least with US versions). If all you can find is 16 ounce cans, that is 2 cups so be sure to refrigerate any leftover chunks if you use the 16 ounce can

1 tablespoon unflavored gelatin

Water (if needed)

12 oz canned pumpkin (recipe does not state this--but you need real pumpkin, NOT canned pie filling)

1 cup nonfat, dry milk

¼ teaspoon pumpkin pie spice (if you don't have this you can make the mix by adding equal parts of ground cinnamon, nutmeg, ginger, cloves, and allspice OR if you don't like one or more just mix what you like and measure out ¼ teaspoon. Sometimes I liked mine with just cinnamon)


Following the conversion to equal sugar--measure out whatever artificial sweetener you use so that it is to equal 4 teaspoons of sugar (you can use less if you like your pies a bit more on the tart side)


Drain pineapple and reserve liquid (juice) in a cup that is easy to pour from. Put the pineapple into a bowl and set aside.

Pour ½ of the juice into a blender. Add the gelatin and let the gelatin soften (you may need to stir it and leave it sit for a few minutes). When the gelatin is soft, add the rest of the juice.

If your blender has measuring cup lines on it, make sure there is ¼ cup liquid in the blender then pour it out into a small sauce pan. IF IT DOES NOT MEASURE ¼ CUP, ADD ENOUGH ROOM TEMP WATER TO GET TO ¼ CUP--this time do a quick 15 second or less pulse blend--the recipe doesn't say that but if you have to add water it helps to get it all mixed together. Pour your ¼ cup of liquid into a sauce pan.


Bring the mix to a boil (over a MEDIUM heat). Once it is boiled (stop as soon as it starts to roll), remove from the stove and let it sit for a few minutes and then pour it back into the blender. The cooling process is especially important if you have a plastic blender not to pour boiling hot liquids into a blender--but I find it unsafe to pour boiling liquids into a glass blender also, even if you have a knife in the blender to pull away the heat--but that is me. Blend again for 30 seconds making sure there is no evidence of the gelatin visible. If you still see gelatin, blend again for 15 seconds until you can't see evidence of the gelatin.

Once the gelatin is dissolved, add the pineapple chunks and canned pumpkin to the blender and blend until it is all smooth and creamy. You will probably need to use a spatula to scrape the sides a few times during the blending.


Blend for 30 seconds on as high a speed as your blender will tolerate (you may need to start slow and then work up to top speed--count time starts with 30 seconds of high).

Once it is thoroughly blended, pour the mix into your pie pan.

Tap the pie pan on the counter carefully to get out all air bubbles and then cover with waxed paper or parchment paper and refrigerate until it sets (takes a couple of hours so prepare a head of time).

If you like whipped topping, you can top it with the recipe it gives which is:


2 tablespoons of cold water

1 ½ teaspoons unflavored gelatin

¼ cup boiling water

1/3 cup nonfat dry milk

½ teaspoon vanilla extract (or flavoring--I prefer the real thing if I can get it)

4-6 ice cubes


Put the 2 tablespoons of cold water into the blender and add the gelatin. Let it soften for a few minutes, then add the boiled water (cooled slightly so as not to damage the blender).

Run the blender until the gelatin dissolves--could take up to one minute--BUT check every 15 seconds or so, so you don't overmix it. Add the dry milk and vanilla and blend until it is thoroughly incorporated (again check every 15 seconds--can take up to a minute). Then add the ice cubes and blend until they are smooth and the mixture thickens (this can take a minute or two--check frequently and stop as soon as it thickens.

Some people spread it on the pie, I prefer to just put on a dollop when served since some people don't like the topping.

Refrigerate both the pie and topping (if there is any left--a never in my house).

It keeps in the fridge for up to 3 days--but on the 3rd day check to make sure it has no bad smells or to be sure it hasn't separated and if so, toss. I am not about wasting food--but safety first.

This was published in the December 15, 1976 Modesto (California) Bee. Found from

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Diamond Post Medal for All Time! 1,246 Posts
December 1, 20210 found this helpful

You're so sweet to type this out!!! I wish I caught this comment above before you because I would have helped type it out. Bless you- you're so helpful! And thanks for the recipe because I wanna try it too :D

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Silver Answer Medal for All Time! 440 Answers
December 3, 20210 found this helpful

I see that WorlDA is new to this site. I think I know what the problem is. Photos on thriftyfun usually have the ability to enlarge them - a plus sign at the bottom of the photo (I'm telling about how it looks on a computer, I can't tell how it looks from a smartphone). I think that WorlDA did not notice this plus sign or did not know that there is such an opportunity to enlarge the photo, or there was a glitch at the moment when she/he viewed this photo (unfortunately, glitches also happen). To be honest, this plus sign is poorly visible on an almost white background. I think that was the problem. Well, it happens. We are all not always attentive to detail. (And I wonder why it's so hard to try to figure out what the problem might have been and kindly explain it, especially for those who have been using this site for a long time).

Pghgirl40, you did a great job writing the recipe! It really made it easier for a lot of people to write this recipe down.
And I hope no one is offended.

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Silver Post Medal for All Time! 267 Posts
December 3, 20210 found this helpful

I'll look to see if we can make the plus sign more visible. :)

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