Low Carb Marshmallow Meringue Topped Pumpkin Pie

Low Carb Marshmallow Meringue Topped Pumpkin Pie

A showy way to serve your pumpkin pie… with a beautifully sturdy meringue that has staying power, a great topping- without all the heavy whipped cream. Just bake for a few minutes and you are “good to go”, or pre-bake the pie and freeze. Either way, its easy, and can free up your time on holidays, while also enlisting enticing conversation. Same delicious pumpkin pie with a wonderful deliciously light low carb topping “twist”.

Here’s a very easy and delicious pumpkin pie recipe, too. Any pumpkin pie works great topped with the meringue, but its always good to have a super easy, great tasting pumpkin pie recipe. This marshmallow meringue topped pie stays wonderfully at room temperature for a day, then refrigerate it for up to a week of leftovers. Want gluten free? See alternative crust below.


Ingredients for Crust and Filling:

1- Carb Counter’s Press ‘n Bake Pie Crust, prepared but not baked.
1 – 15 oz. can of pure pumpkin (like Libby’s)
1/3 cup Carb Counter’s Whip it Up™
2/3 cup water
2 large or extra large eggs
½ cup Sugar Not Spoonful™ natural sweetener
2 teaspoons Pumpkin Pie Spice

For Marshmallow Meringue Topping:

3 large or extra large egg whites
1 tablespoon Carb Counters™ Whip it Up™
¼ cup Sugar Not™ Spoonful™
1 teaspoon lemon juice


Preheat Oven to 375°

For Filling:

In a medium size bowl, whisk together the Whip it Up™ and water until mostly smooth. Add the pumpkin, eggs, spoonful and spice and whisk until smooth and
Creamy. Pour into the unbaked pie crust. Place in oven and bake for 45-50 minutes (until top is risen and knife comes out clean.
Turn oven temperature down to 325° and leave pie in oven with oven “on” while preparing the meringue topping.

Whip egg whites on high until shiny peaks form. Sprinkle the Whip it up™, lemon juice and Spoonful™ over the top of the egg whites and on low, beat in for a few seconds JUST until well blended. Do not overbeat.
Carefully, using hot pads of course, remove the hot pie and spoon marshmallow meringue over top of pie, using the spoon to twist and lift to form peaks, if desired. Spread meringue up to, and touching the crust edges all the way around,. Using hot pads, place hot pie back in the oven. Bake the meringue for 15 minutes, or until golden brown peaks are visible and the remaining top of the meringue is a very light golden hue. Remove and cool pie on rack.

Baker’s Tip: Ovens may vary, so if meringue browns too much, too quickly, turn temperature down 25° if needed, bake 5 minutes longer, if needed.
Cool pie and serve at room temperature or chilled, as desired. After a day, store uncovered in fridge for a harder shell meringue, or in a covered container, for a softer version, being careful not to disturb the meringue. Pie keeps up to 1 week in fridge. May be frozen in tightly closed container for up to 2 months.
Makes 7 servings, 3 ½ carbs per serving, 145 calories

Gluten Free Alternative:

Use https://dixiediner.com/shop/category/desserts/graham-cracker-style-low-carb-pie-crust-mix/
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