Knowledge Base › Fran Costigan - The Great Thanksgiving Dessert Debate

Should I make what I want for Thanksgiving dessert or make what my family expects (i.e. traditional pumpkin pie)?

The Great Thanksgiving Dessert Debate

Fran Costigan - The Great Thanksgiving Dessert Debate

Recorded

This event was on November 19, 2024

Are Thanksgiving desserts best when they stick to tradition, or is it time to shake things up with some trendy twists? Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry for a lively discussion where exploring the timeless classics and the modern spins on your favorite Thanksgiving sweets. Of course, in Fran’s kitchen, whether traditional or less so, all her desserts will be vegan-- that is dairy, egg and white sugar free and satisfying to all. Sign up and send in your questions.

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Question

Hannah Cruz

Should I make what I want for Thanksgiving dessert or make what my family expects (i.e. traditional pumpkin pie)?

Answer

Well that is really the conundrum that I was talking about earlier with my family when one year I said, no pumpkin pie, I've had, I'm bored, I don't want pumpkin pie. And I made all the things I wanted and my family was disappointed. So Hannah, this is really your call, but I would say why don't you make your families expected and probably much looked forward to pumpkin pie and then make something else. So if you have the traditional things, the foods that are tradition to your family and then add one or two new items in, that could be a way to go. So I wanna tell you I love cranberries. I absolutely love them. And I buy a lot this time of the year so I can keep them in the freezer and have them, I really believe in seasonal eating, but I like cranberries and um, I make fresh cranberry sauces a couple different ways. On our table there was always that cran cranberry jelly gel from a can. My mother opened both ends of the can and then you pushed it out. I doubt that it tasted very good, but it is such a heartwarming memory for me. And now that my parents are no longer on this plane that they have passed, I generally go and buy a can of cranberry jelly. I don't know, is that what it's called? Cranberry jelly in a can and put it on the table just because it's a memory thing.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.