Vegan Marshmallow Meringue Pumpkin Pie

November 1st, where did October go? Maybe it’s just me but it feels like it flew by! This means it’s time for pumpkin pie, but not just any pumpkin pie Vegan Marshmallow Meringue Pumpkin Pie! Sorry I’m so excited to share this one I couldn’t hold it in. I even shared a sneak on stories of it this past weekend along with another dessert I shared a sneak with last week that will be coming next month. Tis the season!

I don’t even know where to start with this mile high fluffy marshmallow meringue pumpkin pie! The slightly toasted fluffy marshmallow meringue top? The creamy pumpkin pudding pie? Or maybe the pretzel crust that adds a little crunch and balances out the sweetness with a hint of salty pretzels. So much to love it makes you say, mmm. There are actually two layers of marshmallow meringue even though the color difference ended up being lot less drastic then I thought, planned, and hoped. One layer made with regular Dandies Mini Marshmallows and the other Dandies Pumpkin Mini Marshmallows (all natural, vegan). You can use one of each, both the same, or you can use only one if you want a smaller pie or are looking to reduce sugar.

I know you might be thinking pumpkin, you said you weren’t really feeling pumpkin this year. Yes I said that and still not my usual pumpkin crazy self but I do have 2 recipes (as mentioned previously) that I will be sharing and both are desserts. Funny thing, and if you’re a regular reader you might already know this, but I’m also not a pie person. There are a couple reasons but the biggest being I’m not a fan of pie crust or the whipped cream that’s usually piled high. That being said my family likes pie, especially my husband. So you won’t find two things in this pie, standard pie crust or whipped cream. As I mentioned I went with a pretzel pie crust, love my pretzels and my mini me A loves them just as much as her mama. Whipped cream? I didn’t even leave room for whipped cream on top of this pie and who needs it with all the fluffy marshmallow meringue?

When it comes to a Thanksgiving spread you have to have pie, what would it be without pie? I didn’t say Thanksgiving because it’s about more than just the food but when it comes to Thanksgiving food there has to be pie. When it comes to holidays I often have mixed emotions about the food as it wasn’t just cut and dry classics like it use to be growing up. Many families probably have at least one person at their holiday gatherings with either food allergies, sensitivities, or dietary restrictions for whatever reason. Every family handles this differently and it’s usually hard on either or both sides and causes stress. I still remember years ago, almost 12 years ago, I was told I had Celiac and it was just before the holidays. The holidays were not fun. I couldn’t eat my usual favorites and people either didn’t know and didn’t understand or tried to get foods they thought I could eat but many times I still couldn’t or they were ones I didn’t care for or eat gluten free or not. Even though the diagnoses was changed 8ish years ago I’m still aware. I know when I host Christmas I try to make sure I have something for everyone and make it enjoyable for all. The same time when it comes to things like class parties that I’m in charge of for the girls schools I like to make sure all the kids are included and can have the same thing which is usually possible with just small tweaks or considerations. It makes them feel better than sitting at a table with a different treat or not doing an activity. While my family doesn’t have any allergies my oldest does have a sensitivity and intolerance (same as her mama) that we just learned about and dietary restrictions.

Long story short with a couple tweaks this pie is dairy free, gluten free, egg free, nut free, and vegan. The crust can be made with gluten free pretzels as we did since Quinn Sea Salt Pretzels are a fav and just happen to be gluten free. Instead of butter in the crust I use coconut oil or vegan butter. I will add in the notes but I also use coconut palm sugar as it is a healthier sugar option and I like the flavor it adds, you can sub cane sugar for the crust and brown sugar in the pie filling. For the pumpkin pie filling again I used coconut palm sugar and used dairy free milk. I tested with a couple of milks, a standard nut milk I like Cashew Milk, you can use coconut milk, or for a little protein boost Ripple Plant based Protein Milk. Use what you have, if you don’t have dairy free milk and want to make this it’s a great time to try one out and I would recommend the two mentioned both you can find at Target. Now the marshmallow meringue fluff… this one might have you curious. Well I used all natural vegan Dandies Mini Marshmallows, two flavors but you an use one or both. How did I turn this into meringue that is egg free and vegan? Aquafab! What’s that, basically stated it’s the liquid from a can of chickpeas. Yep a regular can of chickpeas. This also means you’ll have chickpeas to use, umm hello hummus time! If you aren’t a fan of hummus (have you tried my Cacao Hummus) blend up a smoothie, yes a smoothie! I have a couple Funfetti No Cake Protein Smoothie Bowl, Healthy Cookie Dough Smoothie Bowl, and an Everlasting Joy Smoothie Bowl. Or you can just make chickpea cookie dough or my Healthy Cookie Dough Brownies. I guess if you aren’t feeling anything, and already checked Pinterest, and really hate chickpeas you can throw them but check I bet you may have a hummus loving friend that would gladly take them off your hand.

The holidays are meant to be enjoyed don’t forget what they’re really about. Spend time with family and friends, give yourself a break and try to relax and not take on too much (I need to take my own advise on this one), and when it comes to food enjoy it! Yes enjoy each and every bite, if you want it have it, one day or piece of pie, is not going to ruin anything or be the end of the world. This Vegan Marshmallow Meringue Pumpkin Pie is sure to be enjoyed by not only you but family and friends! Then bonus watch their faces when you tell them it was made with aquafab (if you want them to Google) or chickpea liquid. Yep I did that after the mmms and ahhs from my family!

Print Recipe

Vegan Marshmallow Meringue Pumpkin Pie

Fun and festive Vegan Marshmallow Meringue Pumpkin Pie is perfect for Thanksgiving, fall party, or anytime you want pumpkin pie! Layers of marshmallow meringue on top of pumpkin pudding pie and balancing out the sweet with a pretzel crust this pie is vegan and gluten free so all of your friends can and will enjoy it!

Course

Dessert

Servings

Ingredients

Pretzel Crust

• 1 1/2 c pretzel crumbs (Quinn Sea Salt Pretzels, gluten free)
• 1/2 c coconut oil or vegan butter, melted
• 1/4 c coconut palm sugar (Navitas Organics)

Pumpkin Pie Filling

• 1 c pumpkin puree, not pumpkin pie filling
• 1 2/3 c unsweetened dairy-free milk (Silk Cashew Milk or Unsweetened Vanilla Ripple)*
• 3 TBSP plus 2 tsp cornstarch
• 1/3 c coconut palm sugar (Navitas Organics)
• 1 tsp pumpkin pie spice
• pinch sea salt
• 1 tsp vanilla extract

Marshmallow Meringue (as shown, can be cut in half)

• 2 10oz bags of vegan Dandies Mini Marshmallows (used one plain and one pumpkin flavored)
• 2 14.5oz cans aquafab (liquid from) (save chickpeas for another use like hummus)
• 2 tsp coconut oil
• 1 tsp cream of tartar

Course Dessert Servings Ingredients Pretzel Crust 1 1/2 c pretzel crumbs (Quinn Sea Salt Pretzels, gluten free) 1/2 c coconut oil or vegan butter, melted 1/4 c coconut palm sugar (Navitas Organics) Pumpkin Pie Filling 1 c pumpkin puree, not pumpkin pie filling 1 2/3 c unsweetened dairy-free milk (Silk Cashew Milk or Unsweetened Vanilla Ripple)* 3 TBSP plus 2 tsp cornstarch 1/3 c coconut palm sugar (Navitas Organics) 1 tsp pumpkin pie spice pinch sea salt 1 tsp vanilla extract Marshmallow Meringue (as shown, can be cut in half) 2 10oz bags of vegan Dandies Mini Marshmallows (used one plain and one pumpkin flavored) 2 14.5oz cans aquafab (liquid from) (save chickpeas for another use like hummus) 2 tsp coconut oil 1 tsp cream of tartar

Instructions

1. Preheat oven to 350F. In a food processor process pretzels until you have crumbs, fine crumbs if you haven't already.
2. Place measured crumbs, and coconut palm sugar in food processor and pulse. Add in coconut oil or butter and process until incorporated.
3. Press crust into the bottom of a standard glass pie pan. You can press it half way up or all the way up the sides if making a double batch of marshmallow meringue as shown, if wanting half the amount you will only want to go half way up the sides. Press firmly and evenly.
4. Bake crust for 10 minutes.
5. While the crust is baking whisk together pumpkin pie filling ingredients, except vanilla, into a medium saucepan until there are no lumps. If you end up with lumps you can't get rid of you can blend it in a blender quick if needed.
6. Place over medium heat and bring to a low bubble - not boil - whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning it across the top. It should be thick and kind of jiggly, about 5 minutes. During this process switch to a rubber spatula for whisk in vanilla. Let set for 15 minutes. At this time your crust should be cooled and you can pour your pudding into the crust and place in the refrigerator to set, at least 4 hours or overnight.
7. You can make the marshmallow meringue ahead of time or just before serving. Either way you will need to bake it for 4 minutes to set and get a golden brown top. While you can do this ahead of time it won't be as good and won't have that meringue texture. You can make a double batch as shown or just one.
8. In a (Kitchen-Aid) stand mixer whip aquafab (liquid from can of chickpeas) of one of the cans of chickpeas and 1/2 teaspoon cream of tartar just until stiff peaks form in the meringue.
9. Meanwhile spray a microwave safe bowl (I like to use glass) with coconut oil spray, while optional this will help the marshmallow from sticking and slide right into the mixer. Combine 1 tsp coconut oil and 1 bag of marshmallows. In 30 second intervals, giving a quick stir between each, microwave until marshmallows have fully melted (do not over cook as you will end up with lumps in your meringue).
10. Add marshmallow mixture into the stand mixer with the meringue and whip together just until smooth.
11. Spread over top of chilled (already set) pumpkin pie if serving soon. If making marshmallow meringue ahead place in an airtight container in the refrigerator.
12. Repeat with the second batch of fluff if making a double. I did plain marshmallows and then pumpkin marshmallow on top. Be sure when washing utensils between batches they are clean and dry.
13. Spread second later on top of the first and swirl or design as desired lifting to make points.
14. Just before serving heat oven to 400F and place pie in the oven to toast meringue for about 4 minutes just until golden brown. You can also use your broiler just watch carefully.
15. Enjoy!

Recipe Notes

*Out of milks tested with these are my favorites.
Feel free to reduce Marshmallow Meringue by half for a less fun pie. You will want to only go half way up the sides of your pie pan with the crust if doing so.

Marshmallow Meringue adapted from Dandies Marshmallow Fluff, adding in cream of tartar for stabilization and baking to toast and set meringue.

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