1. Preheat oven to 350°F. In a food processor, process pretzels until you have fine crumbs.
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 quickly.
6. Place the mixture 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 to stir 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 same meringue texture. You can make a double batch, as shown, or just one.
8. In a stand mixer, whip aquafaba (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 teaspoon coconut oil and 1 bag 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 of time, 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 layer on top of the first and swirl or design as desired, lifting to make peaks.
14. Just before serving, heat oven to 400°F 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.

Enjoy!