For all their fussing, planning, and maddening preparation, hosts and hostesses across the country would have you believe that Thanksgiving is all about the turkey, but let’s be real: It’s a holiday built around pie. Although food historians now suggest that there was no pie on the menu for the first Thanksgiving, alleging that early colonists had no flour nor butter at their disposal, that simply strikes me as a terribly shortsighted judgement. What if they just went gluten-free and vegan for the final course? Or perhaps they simply went sans crust and opted to fashion impossible pies for the event instead.
Truly, a life without pie is one too dreadful to imagine, especially on this pie-centric holiday. One thing that scholars can agree on is that an assortment of native pumpkins could have indeed been found, so at least we’ve got the building blocks of a modern dessert in place right there.
My apologies to the pilgrims, but Thanksgiving is really more like Pie-Giving in my book, and I don’t make any concessions to tradition. My version of the holiday is filled with lavish sweets and a veritable parade of pies.
This year, I’m still stuck on marshmallows and pumpkins alike, so joining the two for a grand finale seemed all but inevitable. This rendition isn’t the typical baked custard affair, however. Aiming for a loftier consistency and cooler presentation, this chiffon filling is the dreamy antidote to even the most unimaginative, conventional Thanksgiving meal.
Celebrate the holiday to the fullest by gracing your festive table with these fluffy, ephemeral orange slices. Had any of the components been a glimmer in a wily baker’s eye, I have no doubt that the pilgrims would have definitely partaken in a generous helping or two as well.
Marshmallow Chiffon Pumpkin Pie
Even for those not fond of traditional pumpkin pie, this chiffon filling is the light, dreamy antidote to a heavy Thanksgiving meal.
Graham Cracker Crust:
- 1 1/2 Cup Graham Cracker Crumbs (About 12 Full Rectangle Sheets)
- 6 Tablespoons Vegan Butter, Melted
Marshmallow Chiffon Pumpkin Filling:
- 1 Cup 100% Pumpkin Puree
- 1 10-Ounce Bag Dandies Pumpkin Spice or Original Marshmallows
- 1 1/2 Teaspoons Coconut Oil
- 1 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Ginger
- 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Salt
- 1 (14-Ounce) Can Full-Fat Coconut Milk, Chilled
- To make the crust, break up the graham crackers into smaller pieces before pulsing in a food processor until very finely ground. Drizzle the melted butter into the crumbs, and stir thoroughly to moisten the ground cookies.
- Transfer the mix to a 9-inch round pie pan, and use lightly moistened fingers to firmly press it down on the bottom and along the sides. Use the bottom of a flat measuring cup or drinking glass for smoother sides.
- To prepare the filling, place the pumpkin puree, marshmallows, and coconut oil in a large saucepan over medium-low heat. Stir gently but frequently until the marshmallows completely melt and the mixture is homogeneous. This can can get sticky, especially at first when the marshmallows are reluctant to join forces with the pumpkin, so stir carefully and be patient. Once smooth, stir in the spices and salt. Remove from the heat and cool for at least 5 minutes before proceeding.
- Meanwhile, open the can of coconut milk without shaking it and skim off the top layer of thickened cream. Place it in the bowl of your stand mixer and begin beating it on a low speed. Gradually increase the speed, whipping in as much air as possible. Continue whipping for about 8 – 10 minutes, until greatly increased in volume.
- Using a wide spatula, gently fold the whipped coconut cream into the pumpkin mixture, trying not to knock out the air bubbles you just created. Transfer the resulting filling into your prepared crust and smooth it out into one even layer.
- Place the pie in the fridge and chill for at least 4 – 6 hours before serving, but overnight is best. To serve, simply slice the pie into wedges and top with additional dollops of whipped coconut cream, if desired.
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Amount Per Serving: Calories: 252Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 192mgCarbohydrates: 34gFiber: 7gSugar: 4gProtein: 3g
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15 thoughts on “Pie-Giving”
That sounds so good Hannah:)
Love this. As always, your writing sizzles. You are good! Happy Thanksgiving!
Nancy, thank you so much! You’re even sweeter than a slice of Marshmallow Chiffon Pumpkin Pie. ;) Hope you have a very Happy Thanksgiving, too!
You “da man” girlfriend! I just thought it pertinent to jazz up my comment in honour of your Thanksgiving celebrations over on the other side of the world. I find it genuinely interesting that a holiday that can take up SO much of a persons thoughts and actions in one country, that can unite, divide and conquer a family and that has people both counting their blessings and muttering under their breath is almost completely non existent anywhere else in the world. We humans are a mad bunch of buggers aren’t we? Happy Thanksgiving Ms Hannah :)
Beautiful! I’ll make it!
I can’t say pumpkin pie is my favorite, but then again, I’ve never see such a fluffy slice o’ pie. :-)
This sounds amazing! I’m planning a raw vegan pie this year, but may need to add this recipe too since hubby cannot get enough pumpkin pie! Thanks and happy Thanksgiving!
We even don’t celebrate Thanksgiving over her win tiny Belgium but I agree with pie-time & this one is a real beauty with excellent flavors! xxx MMMMM!
This pie looks delicious!
oh brilliant – I remember seeing a chiffon pie recipe and wondering if vegan marshmallows would have the same pie-able qualities. I’m very glad to see they do, and look forward to pieing them up!
Hannah, I like that there’s no additional sugar in this recipe. BTW, I picked up your “Easy as Vegan Pie” book recently. I think I’ll crack it open for Christmas baking and this one sounds really good, too.
Oh, that is so exciting to hear! I hope you enjoy all of the recipes, and please don’t hesitate to drop me a line if you have any questions or comments. Happy Baking!
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