My Gluten-free Vegan Pumpkin Pie is perfect for dinner tonight or for your big Thanksgiving celebration. The teff pecan crust makes it unique and more flavorful than a traditional pumpkin pie. Plus since itβs allergy-friendly you can include everyone!
Please note that this post is sponsored by The Teff Company, the makers of Maskal Teffβ’ products
. If you canβt find them in your local store you can order Maskal Teffβ’ products on Amazon.
Vegan Pumpkin Pie Recipes Are a Must!
Everyone needs an easy vegan pumpkin pie recipe they can whip up for Thanksgiving. Or, if you are like me, you may eat pumpkin all year round.
How Do You Make a Teff Pecan Pie Crust?
The gluten free vegan pie crust is more delicate than a traditional pie crust, so I pat it into a disk and then spread it over the pie pan with my hands. Be sure to oil your pan or you will find it stuck everywhere you press!
I added some pecans to the crust for a flavor boost and because I love pecans with pumpkin. The filling is a little darker than some pumpkin pies due to the molasses. Even though you are adding just a touch it really compliments the spices and makes it just right!
Why Make a Vegan Gluten Free Pumpkin Pie?
Okay, first and foremost because it tastes great. But secondly it can be very hard to eat at large family celebrations once youβre vegan or get that diagnosis that you can no longer eat gluten.
Can I Make This Gluten-free Vegan Pie Crust without Nuts?
You can make this without nuts, but you will have to adjust the oil and flour to make the crust texture just right.
More Vegan Teff Flour Recipes
- Gluten Free Vegan Teff Brownies
- Gluten-Free Chai-Spiced Teff Waffles
- Vegan Teff Gingerbread
- Gluten-free Apple Teff Pancakes
- Vegan Gluten-free Teff Crepes
- Gluten-Free Vegan Teff Oat Rolls
Gluten-free Vegan Pumpkin Pie with a Teff Flour Pecan Crust
This pie is a perfect way to end your Thanksgiving celebration. The spiced pumpkin filling is lightly sweetened with brown sugar and a hint of molasses. Itβs gluten-free, soy-free, egg-free, and dairy-free so even your guests with allergies will be able to enjoy dessert. You can make the pie up to 2 days before your celebration. If you make it the day you plan to eat it, make sure to leave time for it to cool in the refrigerator for about 3 hours before serving.
Ingredients
Crust Ingredients:
- 1 cup Maskal Ivory Teff Flour, or brown teff flour
- 1/4 cup coconut oil
- 2 tablespoons brown sugar, or coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup minced pecans
- 1/4 cup water
Filling Ingredients:
- 1 15 ounce/425g can pureed pumpkin (or 1 1/2 cup homemade)
- 3/4 cup unsweetened nondairy milk
- 1/2 cup brown sugar, or coconut sugar
- 3 tablespoons organic cornstarch
- 1 tablespoon molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 350 degrees and oil a 9-inch pie pan.
Make the crust
- Put the Maskal Ivory Teff Flour, coconut oil, brown sugar, cinnamon, and salt into your food processor. Pulse until the mixture looks like a coarse cornmeal.
- Add in the pecans and water to your food processor and pulse until a dough ball forms. Place the dough in a tight ball into the refrigerator for 20 minutes.
- Spread some flour on a cutting board and shape the dough into a disk. Then transfer to the pie pan and press it evenly up the sides. Use a fork or your fingers to decorate the edges.
- Bake for 5 minutes, then remove from oven and let cool before you add the filling.
Make the Filling
- Put the pumpkin, non-dairy milk, brown sugar, organic cornstarch, molasses, cinnamon, allspice, ginger, nutmeg, salt, and nutmeg into your blender and blend until smooth.
- Put the Pie Together and BakePut the pie pan with the prepared crust on a sheet pan. This will keep your oven clean and make it easier to grab the hot pie out of the oven later.
- Pour the filling into the crust and spread evenly using a spatula. Put in the oven and bake for 40 minutes.
- After the pie pan is cool enough to touch, move the pie to your refrigerator and let it chill for 3 hours so the filling will set up.
Nutrition Information
Amount Per Serving Calories 251Saturated Fat 6gSodium 238mgCarbohydrates 34gFiber 2gSugar 18gProtein 3g
jenna | the urben life says
Yay, I am all about the holiday season!!! I can’t wait for all the fall baking π I’ve never heard of Teff Flour, I’ll have to check it out.
Erin Dee says
This pumpkin pie is a must make dessert for the holidays! Love that it’s gluten free and vegan!
Alisa Fleming says
Would you believe that I have a whole bag of teff in the cupboard and I’ve had no idea what to do with it? This sounds perfect!
Sarah says
Looks scrumptious! Love the sounds of that pecan crust.
Celeste says
I have a bag of teff flour in the pantry but I’m new to using teff and still looking for ideas…thanks for this recipe! I’ll have to give it a shot!
Kathy Hester says
I love teff flour – you have to try my gluten-free brownies made with it here: https://healthyslowcooking.com/find-flour-makes-best-gluten-free-vegan-brownies/
Rose says
Wonderful recipe! I just made this π I love Teff, it’s my new favorite!
Melody Friesen says
Would almond meal be a proper substitute for minced pecans? I wish I had pecans but it’s all we have in the pantry! Loving all your recipes!
Kathy Hester says
I haven’t tried it, but I bet it would work. Come back and let us know!