During my childhood, pumpkin pie never made it onto my plate. While my mom never whipped it up at home, it did make appearances in our New England school cafeteria. Yet, its orange filling, slightly gel-like in texture, failed to entice me. Especially when sitting beside the decadent slices of Boston Cream Pie, its glossy chocolate icing and creamy vanilla center were irresistible. It was an easy choice to make.
It's curious—I don't believe I've ever attempted to bake a Boston Cream Pie. Maybe it's because I've elevated it to such a mythical status in my mind, placing it on such a lofty pedestal, that I fear I couldn't meet my own impossibly high standards. However, there's another, perhaps more significant reason: If I were to make it, I know I'd devour the entire pie in a single sitting.
Growing up, another delicacy I avoided was lobster, for reasons I can't quite recall (a decision I deeply regret to this day). It's a pity because, despite the recent drop in prices in the U.S., they were remarkably affordable back then.
In France, however, the story is quite different: Lobster comes with a hefty price tag. A live one can cost up to €70 per kilo, roughly translating to $30 per pound. I can hardly fathom how a family of four—or even just a couple, no matter how enamored they might be and eager for a romantic evening—could justify shelling out $45 per lobster, per person.
Europeans find it unfathomable to adorn sweet potatoes or squash with marshmallows, as some Americans do during the holiday season. Personally, I can't say I'm eager to champion this dish. The peculiar blend of candy and squash never quite appealed to me. Instead, I found myself scraping off the toasted marshmallows and indulging in those alone, leaving the orange paste untouched.
However, in the realm of desserts, it somehow clicks. Admittedly, the French pastry repertoire doesn't boast many pumpkin-based treats, although candied melons in Provence do find their way into desserts. The syrup from their candying process forms the foundation for calissons d'Aix, almond paste candies unique to the region. As my dessert cooled, Romain couldn't resist wandering over, lifting it up, and taking a deep sniff (how do you say "curious" in French?), inhaling its aroma eagerly.
He lingered nearby for a while, and in my haste to serve him a slice, I likely could have given the marshmallow topping a bit more time under the heat. I'm beginning to think that my next kitchen absolutely needs a door.
During the holiday season, my go-to is often a simple pie made with butternut squash. Its lower moisture content and richer flavor compared to many pumpkin varieties make it a winner in my book. However, for the purists out there, feel free to use whichever puree you prefer as the base for this recipe. If opting for pumpkin, I highly recommend seeking out an heirloom sugar pumpkin for the best results.
Yet, there's no shame in taking shortcuts. Canned pumpkin, despite not being made from the pumpkins we typically think of, is perfectly acceptable and streamlines this project. Considering you're already making a homemade crust, pie filling, and marshmallow topping, a little shortcut can make a big difference in reducing stress during this busy time of year. Trust me, any opportunity to minimize holiday stress is worth seizing.
The beauty of this pie lies in its marshmallow topping, which unlike whipped cream or meringue, doesn't leak or release liquid onto the pie. This means you can pile it on and toast it ahead of time without worrying about any mess. And as an added bonus? It's not just practical, it's delicious too.
Ingredients Pumpkin Marshmallow Pie :
For those opting for convenience, canned 100% pure pumpkin or squash puree is perfect for this recipe. Avoid the sweetened and spiced "pumpkin pie filling." If homemade puree is preferred, it works just as well. For those skipping the liquor in the filling, simply increase the vanilla extract. Warming the pumpkin filling beforehand is a neat trick, reducing baking time for a smoother pie and crispier crust. An immersion blender makes mixing the filling easier, especially if warmed in the same saucepan.
Overcooking the pie might cause cracks upon cooling, but fear not – it still tastes delicious. Marshmallow topping can cover any imperfections gracefully. If marshmallows aren't your thing, the pie stands excellently on its own, perfect with whipped cream or a scoop of cinnamon or vanilla ice cream.
Pie Crust
- - 1 1/4 cups (175g) flour
- - 2 teaspoons sugar
- - 1/4 teaspoon salt
- - 4 ounces (115g) chilled unsalted butter, cubed
- - 3-4 tablespoons ice water
Pumpkin Pie Filling
- - 1 3/4 cups (425g) pumpkin or butternut squash puree
- - 1 cup (250ml) heavy cream
- - 1/2 cup (125ml) whole or lowfat milk
- - 3 eggs, at room temperature
- - 3/4 cups (160g) packed light brown sugar
- - 1 teaspoon ground ginger
- - 1 teaspoon ground cinnamon
- - 1/4 teaspoon ground cloves
- - 1/4 teaspoon ground black pepper
- - Pinch of salt
- - 1/4 teaspoon grated nutmeg
- - 1/2 teaspoon vanilla extract
- - 1 tablespoon Cognac or brandy
Marshmallow Topping
- - 1 envelope (7g) unflavored powdered gelatin
- - 1/4 (60ml), plus 1/3 (80ml) cup cold water
- - 1/3 cup (80ml) light corn syrup
- - 1/2 cup (100g) sugar
- - 1 teaspoon vanilla extract
- - 3 large egg whites, at room temperature
For detailed instructions, refer to the method provided earlier, ensuring to preheat the oven, prepare the crust, mix the filling, and create the marshmallow topping as directed. Enjoy this delightful pumpkin pie, whether adorned with marshmallows or served simply with cream or ice cream!
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