Eat the whole crustless pumpkin pie


It’s healthy…. so eat it. Featuring meringue frosting.  Tastes like mu’fuggin marshmallows.


Someone told me this picture looks like soapy dog hair.



Pie Ingredients

  1. 15 oz can of pumpkin (approx. 1¾ cups)
  2. 1½ cups unsweetened vanilla almond milk (or milk of choice)
  3. ¾ cup liquid egg whites
  4. ½ tsp salt
  5. 1 Tbsp pumpkin pie spice
  6. 1 tsp cinnamon
  7. ⅓ c stevia baking sugar if you really want to eat the whole pie (or regular brown or white)
  8. 1 tsp vanilla


  1. 2 room temperature egg whites (not the boxed kind or they won’t beat)
  2. 1/4 cup + 1 tablespoon sugar
  3. 1/4 teaspoon cream of tartar (to stabilize the egg whites)


  1. Preheat oven to 350 degrees.
  2. Mix pie ingredients together with a whisk.
  3. Pour into pie pan sprayed with cooking spray.
  4. Bake for 55-60 minutes (or until toothpick comes clean)
  5. While the pie is baking make the frosting.  Beat egg whites and add sugar one tablespoon at a time.  You will end up whisking the egg whites for about 7 minutes by hand (it’s quicker if you use a electric beater).  The frosting is ready once the egg whites look like paste and small peaks begin to form.
  6. When the pie is finished cooking (or with about 3 minutes remaining), take it out of the oven and quickly use a spatula to coat it with the frosting.  Then place it back in the oven set to broil on high.  It should only take 1-3 minutes for the frosting to set.  Watch for a golden brown color on the frosting.
  7. Remove from the oven and enjoy.  We actually found it best refrigerated.

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