This crustless egg white pumpkin pie is a cozy fall favorite – without the sugar or carbs. Made with creamy pumpkin puree and Perfect Keto Collagen, it’s packed with protein and warm spices for a satisfying, nutrient-rich dessert. Whether you use unflavored or vanilla collagen, this crustless pie bakes up smooth, light, and full of classic pumpkin flavor—no crust (or guilt) required.
Benefits of This recipe
- Made with Perfect Keto Collagen for extra protein and creaminess
- Only 4 grams of net carbs per serving
- Gluten-free and sugar-free
- Rich pumpkin flavor with warm seasonal spices
- No crust required – simple, clean and satisfying
Storage tips
- Store covered in the refrigerator for up to 5 days.
- For longer storage, cut and freeze individually for up to 1 month.
- Enjoy it chilled or slightly warmed in the microwave.
Serving suggestions
- Finish with sugar-free whipped cream and a pinch of cinnamon.
- Add a drizzle of sugar-free caramel sauce for a fall-inspired treat.
- Serve alongside a warm cup of Toku Flow Spiced Hot Chocolate for the perfect, cozy combination.
Recipe variations
- Mocha twist: Add 1 teaspoon of instant espresso powder for pumpkin spice latte flavor.
- Nutty Crunch: Fold in the chopped pecans before baking.
- Extra creamy: Add 2 oz of softened cream cheese for a denser texture.
Frequently asked questions/troubleshooting
- Why is my cake too soft? It may need a few minutes longer in the oven; the center should wobble slightly and not slosh.
- Why did it burst? Rapid temperature changes can cause cracks; cool gradually.
- Can I use a different sweetener? Yes – Allulose or Monk Fruit works best for a smooth texture.
Fall desserts don’t have to be sugar bombs—this crustless pumpkin pie is rich in protein, perfectly seasoned, and completely keto-approved. If you make it, tag @perfectketo of #perfectketo so we can see your pumpkin pie creations 🧡🥧
Crustless Egg White Pumpkin Pie
This crustless egg white pumpkin pie is a cozy fall favorite – without the sugar or carbs. Made with creamy pumpkin puree and Perfect Keto Collagen, packed with protein and warm spices for a satisfying, nutrient-rich dessert. Whether you use unflavored or vanilla collagen, this crustless pie bakes up smooth, light, and full of classic pumpkin flavor—no crust (or guilt) required.
- Preparation time: 10 minutes
- Cooking time: 30–35 minutes
- Total time: ~1 hour
- Yield: 4 portions 1X
- Category: Dessert
- Kitchen: Keto / High protein
Dish
Ingredients
- 1 cup pumpkin puree
- 3 large eggs
- 3 scoops of Perfect Keto Collagen (without flavor or vanilla)
- ¼ cup sweetener of choice (omit if using vanilla collagen)
- 2 tsp pumpkin pie spice
- ¼ teaspoon sodium carbonate
- 1 teaspoon lemon juice
- 2 tbsp heavy cream
- Pinch of salt
- ½ teaspoon vanilla extract
- Optional toppings: Whipped cream (sugar-free) and a pinch of cinnamon or nutmeg
- Preheat the oven to 175°C.
- Lightly grease a 7-inch springform pan (sides and bottom). If it leaks a little, wrap the outside in foil or place it on a baking sheet. You can also use a standard cake pan, but cooking time may vary.
- Add all ingredients to a large bowl and mix well until smooth and completely combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until the center is just set (slightly jiggly but not runny).
- Let cool for 15 minutes before releasing the sides of the pan. It will firm up even more as it cools.
- Cut into slices, spread with whipped cream and enjoy!
Power supply
- Calories: ~160 kcal
- Sugar: ~2 grams
- Sodium: ~140 mg
- Fat: ~9 grams
- Saturated fat: ~4 grams
- Carbohydrates: ~6 grams
- Fiber: 2 grams
- Egg white: ~14 grams
- Cholesterol: ~125 mg
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