This Crustless Protein Pumpkin Pie is a cozy fall favorite — without the sugar or carbs. Made with creamy pumpkin purée 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 4g net carbs per serving
- Gluten-free and sugar-free
- Rich pumpkin flavor with warm seasonal spices
- No crust needed — simple, clean, and satisfying
Storage Tips
- Store covered in the refrigerator for up to 5 days.
- For longer storage, slice and freeze individually for up to 1 month.
- Enjoy chilled or slightly warmed in the microwave.
Serving Suggestions
- Top with sugar-free whipped cream and a sprinkle of cinnamon.
- Add a drizzle of sugar-free caramel sauce for a fall-inspired treat.
- Serve alongside a hot cup of Toku Flow Spiced Hot Chocolate for the perfect cozy combo.
Recipe Variations
- Mocha twist: Add 1 tsp instant espresso powder for a pumpkin spice latte flavor.
- Nutty crunch: Fold in chopped pecans before baking.
- Extra creamy: Add 2 oz softened cream cheese for a denser texture.
FAQ / Troubleshooting
- Why is my pie too soft? It may need a few extra minutes in the oven — the center should jiggle slightly, not slosh.
- Why did it crack? 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 high in protein, perfectly spiced, and totally keto-approved. If you make it, tag @perfectketo with #perfectketo so we can see your pumpkin pie creations 🧡🥧
PrintCrustless Protein Pumpkin Pie
This Crustless Protein Pumpkin Pie is a cozy fall favorite — without the sugar or carbs. Made with creamy pumpkin purée 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.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: ~1 hour
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: Keto / High Protein
Ingredients
- 1 cup pumpkin purée
- 3 large eggs
- 3 scoops Perfect Keto Collagen (unflavored or vanilla)
- ¼ cup sweetener of choice (omit if using vanilla collagen)
- 2 tsp pumpkin pie spice
- ¼ tsp baking soda
- 1 tsp lemon juice
- 2 Tbsp heavy cream
- Pinch of salt
- ½ tsp vanilla extract
- Optional toppings: Whipped cream (sugar-free) and a sprinkle of cinnamon or nutmeg
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a 7-inch springform pan (sides and bottom). If it leaks slightly, wrap the outside with foil or place it on a baking sheet. You can also use a standard pie dish, but cooking time may vary.
- Add all ingredients to a large bowl and mix well until smooth and fully 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 liquid).
- Cool for 15 minutes before releasing the sides of the pan. It will firm up more as it cools.
- Slice, top with whipped cream, and enjoy!
Nutrition
- Calories: ~160 kcal
- Sugar: ~2 g
- Sodium: ~140 mg
- Fat: ~9 g
- Saturated Fat: ~4 g
- Carbohydrates: ~6 g
- Fiber: 2 g
- Protein: ~14 g
- Cholesterol: ~125 mg