After a full day working away in the kitchen, all is well and good – fall is in the air, the smell of roasting turkey is filling your home, and family is set to arrive in a few hours… ahhh… but wait… after this delicious meal, what’s on the menu… what about, dessert!?
If this last piece of the Thanksgiving puzzle slipped your mind, don’t fret, you’re not destined to rush out and purchase a pre-made pie to complete your homemade meal. This quick to whip up, delicious, gluten & vegan friendly pumpkin pie recipe will be ready in time to the cap-off your festive feast. Easy to assemble and slip in the oven, this dessert will be out of the oven and cooled to room temp in an hour, and ready to set in your fridge while you enjoy your Thanksgiving meal.
As the pie’s crust is traditionally the most finicky piece of the dish to prepare (and when time is of the essence, slip-ups tend to be common), I opted to use a good quality pre-made crust for this beauty (I used a gluten and vegan friendly variety, but if you have a traditional pie crust on hand, feel free to use this instead if desired). And with making haste in mind I also decided to put my ever-inspiring food processor to work (if you don’t have one of these, no worries, mixing the ingredients well by hand in a large bowl will work as well).
In the world of pies, I have to admit pumpkin is my favourite (next to my grandma’s homemade apple rhubarb pie of course – which I would never successfully recreate). This pie just happens to be a staple way to finish off that traditional Thanksgiving meal, so recipe tweak I did. But there are a few key reasons why this festive eat is so fantastic:
To start, the key ingredient, pumpkin, is an unsung hero in the vegetable kingdom. Pumpkin is actually one of the most widely grown vegetables, and it is incredibly rich in dietary fibre, antioxidants, vitamins, and minerals. This humble backyard vegetable is low in calories, packed with vitamin-A (as well as a healthy dose of vitamins C & E), and an boasts an abundance of phytonutrients. Vitamin-A is a powerful natural antioxidant and is required by the body for maintaining the integrity of skin and is an essential vitamin to support good vision. Pumpkin is also a good source of the B-complex group of vitamins (including folates, niacin, vitamin B-6, thiamin, & pantothenic acid), and a rich source of the minerals copper, calcium, potassium, and phosphorus.
In this particular pie, I also chose to use soy flour for the gluten sensitive among us. Soy flour is derived from ground soybeans, so using it in recipes is a great way to boost protein, and it also brings moisture to baked goods. Soy flour is a great source of high quality soy protein (~50%, compared to wheat flour’s ~15%), dietary fibre and important bio-active components, such as isoflavones. This versatile ingredient provides a good source of iron, B vitamins and potassium. Soyfoods are a good protein source because of the high quality of protein that contains all essential amino acids needed for growth. Soyfoods are a good source of essential fatty acids and contain no cholesterol and little or no saturated fat.
Highlights of making this recipe:
- The food processor does essentially all of the work for you in this recipe, and clean-up is quick and easy – the majority of the dishes created while preparing this recipe can be washed while the pie is baking.
- Gluten & dairy free and vegan friendly, this crowd pleasure is suitable to serve to even the hard to please individuals amongst us.
- Leftovers keeps well in the refrigerator in a tightly sealed container for up to five days, or in the freezer for ~3 months!
This is a one bowl pumpkin pie that takes literally just minutes to prepare; process or stir the ingredients together, smooth into a good quality pie shell, slide into the oven, and wait for the magic. It will come out of the oven all soft and deliciously custard-like. Family time has never tasted so good.
Macros per Piece
Protein: 5 g
Fat: 11 g
Carbohydrates: 20 g
Sugar: 5 g
Fibre: 4 g