Pumpkin Pie Cake Recipe


Pumpkin Pie Cake

  • 1/2 cup pumpkin
  • A little less than 1/4 cup egg whites
  • Cinnamon or pumpkin pie spice
  • Packet Splenda or 1 tsp brown sugar
  • Touch of vanilla extract

Mix all ingredients into a batter and microwave for 2-3 minutes, when top is somewhat hard looking (but it won’t really be hard) and the inside is like a very moist pumpkin cake. Top with more brown sugar and/or a tiny bit of butter.

NOTE: Reader Kay says if you use a shallow bowl you get a more even cake-like consistency throughout. Thanks for sharing, Kay!

~105 calories

The chocolate version with 2-3 tbsp unsweetened cocoa powder (I prefer the pumpkin plain though)

I play around with this recipe. I’m not even sure where I found the original. But you can experiment with it like we do with the oatmeal pancakes.

Cake is a bit of a stretch here – perhaps brownie is a better consistency description. It’s kind of a mix between the two. Actually, at times it’s most like pumpkin pie!

{ 27 comments… read them below or add one }

1 B_healthy January 18, 2008 at 8:22 pm

I found this so interesting… but something tells me the recipe for the chocolate is not exactly the same as the pumpkin because you use 1/2 cup of pumpkin puree in the other…

so for the chocolate.. do you put egg whites, vanilla, and 2 TB of cocoa? it seems like it would need more ingredients to work…did i miss something? Thanks!


2 Kath January 18, 2008 at 8:46 pm

I actually can’t even remember what went into the chocolate one – I usually just eyeball it! I just put a big blob of pumpkin and then add around 1/4 cup whites and stir. And then the add-ins like cocoa, cinnamon, splenda, vanilla are all to taste.

Just play around with it – it’s a really hard recipe to mess up.


3 piespies February 10, 2008 at 1:06 am

here it is… i commented on another page.sorry for the duplicate. I felt obligated to tell readers, that this did not turn out at all like cake. Its mush… dont get me wrong Kath…its yummy mush… like a pie filling but very disappointing if you think its going to be cake like in any texture. i used the recipe listed, then adjusted to 1/4 c pumpkin and close to 1/2 c egg whites and it was more “hard” like cake but still mush.

* It was a great high protein breakfast when i tried it with 3 egg whites, and threw in some fresh fruit ( apple and mango pieces)!


4 Meredi February 15, 2008 at 9:27 pm

Kath, I finally got around to opening a can of pumpkin tonight and making one of these! How truly yummy, and for those of us on WW, only 1 pt. Thanks for sharing a great recipe. Am looking forward to using the rest of my pumpkin in some plain yogurt for breakkie tomorrow!

I am so glad I found your blog! It came along right at the perfect time, when I’ve been maintaining for 6 months or so and need to shake up my food choices a bit. Thank you thank you thank you!


5 Kath February 17, 2008 at 2:35 pm

So glad you liked the recipe!! Congrats on reaching maintenance :)



6 Jane March 14, 2008 at 9:15 pm

Hey Kath. :)

Planning on buying some canned pumpkin tomorrow to try this, but I gotta ask (because I’m kind of a worrier!): so the microwave will cook the egg white for sure, right? No worries about eating raw egg?

Thanks hon!



7 Kath March 14, 2008 at 9:17 pm

The egg whites in a carton are actually edible without cooking them. I’m not exactly sure why, but the carton says you can make smoothies with them. So no worries. If you’re using a real egg white, just make sure it gets super hot. Or you could use a thermometer to ensure you hit the right temp if you’re worried.



8 Susa March 14, 2008 at 10:17 pm

I like to add some fiber one cereal or allbran bran buds; when you microwave it they puff up and get really chewy… :)

I need to try the chocolate version. Tomorrow. :)


9 Annie June 3, 2008 at 9:11 am

That looks yummy! I have no microwave, though, will this work with a stove? Or a broiler/steamer? (I’m asian).


10 Kath June 3, 2008 at 9:17 am

I’m not sure it would work in a skillet – it might burn before the top is cooked. An oven, maybe. You might be able to steam it with a lid on, but I’ve never cooked it anyway other than microwave. Let us know if you try it and get success!



11 Ansley September 7, 2008 at 2:05 pm

I made this once with some stale bran flakes. Terrible idea.
I still don’t know what possessed me to add them to such a lovely food like pumpkin!


12 Kim September 8, 2008 at 9:25 am

Had this today for my AM snack! So good! I love pumpkin!!! Love that the recipes is naturally gluten-free!




13 Alison September 23, 2008 at 7:50 pm

I made this tonight and was not disappointed! A great lo cal dessert when I needed a little something before bed. I added a splash of vanilla soy milk, a pinch of baking powder and maybe a tbsp of flour. I also put some crumbled graham crackers on the bottom of the bowl before I added the pumpkin and microwaved the whole thing for 3 minutes. Two words: Yum Eee! I thought the texture was great, will definitely make this again!


14 Shawna January 6, 2009 at 8:15 pm

OMG Amazing! I dont like pumpkin on its own but this (with extra splenda) and an extra minute in the microwave was so so so good!


15 Renee March 3, 2009 at 4:53 pm

I was surprised to see a blog “devoted to healthy living” that included a recipe for a microwaved dessert that called for Splenda. I understand there are many people trying to eat low calorie diets or diabetic, but there are far more nutrutious solutions then Splenda. Try stevia, agave, xylitol, etc. Also, when you microwave your food, you should assume you have removed all nutritional value. You’d be better off eating that pumpkin straight from the can.


16 Lindsay October 28, 2010 at 7:45 pm

Actually- when you microwave food you maintain more of it’s nutritional value than cooking a meal in an oven.


17 Kirstin October 15, 2009 at 12:32 am

can this be made with original egg beaters instead of egg whites?


18 Kath October 15, 2009 at 7:57 am

Yes, you can use the regular ones. But I wouldn’t if you have a keen sense of taste/smell because they have onion powder in them!



19 Kelley December 20, 2009 at 8:51 pm

Just thought I would post some info regarding microwave cooking and nutritional value from Harvard. Fresh may be better, but compared to other cooking methods the microwave doesn’t appear to be that bad (and in some cases better than others).



20 Alex January 15, 2010 at 5:42 pm

I found that the this recipe did not yield very much so I multiplied everything by four and did it in an 8×8 glass pan. I nuked it for about 5-6 minutes, then topped it with the Brown sugar and a dash more pumpkin pie spice, from there I baked it off in a 375 oven for about 20 minutes or so. I found the baking gave it more of a cake texture than just the single batch in the microwave.


21 rebecca December 7, 2010 at 1:32 pm

it also works with applesauce instead of the pumpkin. ^_^


22 Rachel December 11, 2010 at 7:49 pm

I made tonight and loved it! It was the perfect snack for a cold night and was very similar to pumpkin pie! Thanks for the recipe, Kath :)


23 Hilary December 13, 2010 at 6:48 pm


is it possible to make this with flax or chia eggs?


24 Kath December 13, 2010 at 7:33 pm

I haven’t tried it…


25 Annie October 24, 2011 at 5:30 pm

This just goes to show, you’ll never know what interesting concoctions you can get when clearing out the fridge.

I came across this page while googling anything interesting that I can make with some leftover pumpkin and egg whites. I was *thrilled* when I discovered that I had the exact amounts this recipe called for! I added *ahem* heaps of Splenda brown sugar and dug in head first when it was done (4 min for me in the microwave). YUM!!! I also felt a little daring and added some chocolate chips and just about died. I would have added a dollop of whip cream if I felt like using up that last bit of heavy cream in the fridge too.

Thanks for posting this, even though it was a year ago. I loved it!


26 Jessie December 2, 2013 at 1:52 pm

I made this in a glass pie dish. I crushed some graham crackers in bottom. Mixed ingredients in bowl using one egg and about 6 t raw sugar. Drizzled maple syrup on top and sprinkled cinnamon and walnuts. Nuked about 6 minutes.
It was yummy yummy!
Like pie…
It is fast if you need something quick for company.
Thank you!!


27 Gina Bowling August 24, 2015 at 9:27 am

I stumbled upon this recipe while researching Pumpkin Cake Mug recipes. I made this last night and added a teaspoon of mini semi sweet chocolate chips on the top after it was cooked. This was sooo good. And just the little treat I needed before bed.

Thank you for posting this! ~Gina


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