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.

Continue to Content

Yield: Makes 8 - 10 Servings

Marshmallow Chiffon Pumpkin Pie

Print

Even for those not fond of traditional pumpkin pie, this chiffon filling is the light, dreamy antidote to a heavy Thanksgiving meal.

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Recommended Products

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.

• 
  Nutiva, Organic Coconut Oil, Refined, 15 fl oz (444 ml)
• 
  Frontier Natural Products, Organic Ceylon Cinnamon, 1.76 oz (50 g)
• 
  Vegan Pumpkin Marshmallows — Dandies Vegan Marshmallows

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 252Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 192mgCarbohydrates: 34gFiber: 7gSugar: 4gProtein: 3g

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.