Crustless Pumpkin Pie


  • 1 can (15oz) of Organic 100% Pumpkin (you can use regular)
  • 12 oz unsweetened almond milk (1.5 cups)
  • 1/2 cup 100% Organic Muscleegg Egg Whites (use flavored for even better taste!)
  • 1/2 tsp Sea Salt
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Stevia or the liquid Stevia equivalent – Stevia is a plant based sweetener with no effect on insulin or blood sugar levels like regular sugar. Safe for diabetics


  1. Preheat oven to 400 degrees
  2. Combine all ingredients in a small bowl or mixer to really blend ingredients well
  3. Use a 9″ pie pan or glass dish. Spread organic coconut oil or a touch of olive oil with a paper towel to insure a non-stick surface and your pie will come out nicely.
  4. Bake at 400 degrees for 15 minutes
  5. Reduce heat to 325 degrees and cook for an additional 45 minutes or until you can insert a knife in the center and it comes out clean. The edges should slightly be pulling away from the pan and have a touch of brown color.
  6. Remove from oven, let cool on a cooling rack. Place in freezer or refrigerator for 30 minutes to help cool and slightly harden.
  7. Devour your Delish Crust-less Pumpkin Pie Guilt Free.