Pre-heat oven to 200 F.
Beat the egg whites until nearly stiff.
Fold in the erythritol and pumpkin pie spice and finish beating until you get stiff peaks.
Place dollops of whipped egg on a parchment lined cookie sheet. Mine were roughly the size of a golf ball, but I wish I had made them a tiny bit more "bite sized". So use your judgement on the size.
Bake for 2 1/2 to 3 hours with the oven door partially open. This can be achieved by placing a wooden spoon between the door and the oven.