Eat the whole crustless pumpkin pie

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

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Someone told me this picture looks like soapy dog hair.

 

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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

Frosting

  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)

Instructions

  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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