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Healthy Slow Cooking

November 17, 2019 · 11 Comments

Gluten-free Vegan Pumpkin Pie with a Teff Flour Pecan Crust

Dessert· Gluten-free· sponsored post· Vegan Thanksgiving· Winter

Jump to Recipe
Table of Contents show
1 Vegan Pumpkin Pie Recipes Are a Must!
2 How Do You Make a Teff Pecan Pie Crust?
3 Why Make a Vegan Gluten Free Pumpkin Pie?
4 Can I Make This Gluten-free Vegan Pie Crust without Nuts?
5 More Vegan Teff Flour Recipes
6 Gluten-free Vegan Pumpkin Pie with a Teff Flour Pecan Crust
6.1 Ingredients 1x2x3x
6.1.1 Crust Ingredients:
6.1.2 Filling Ingredients:
6.2 Instructions
6.2.1 Make the crust
6.2.2 Make the Filling
6.3 Nutrition
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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 it’s allergy-friendly you can include everyone!

Gluten-free Vegan Pumpkin Pie with a Teff Flour Pecan Crust

Please note that this post is sponsored by The Teff Company, the makers of Maskal Teff™ products. If you can’t find them in your local store you can order Maskal Teff™ 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.

Gluten-free Vegan Pumpkin Pie with a Teff Flour Pecan Crust

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 you’re 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.

Gluten-free Vegan Pumpkin Pie with a Teff Flour Pecan Crust

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

Kathy Hester
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. It’s 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.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 251 kcal

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

Calories: 251kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 6gSodium: 238mgPotassium: 111mgFiber: 2gSugar: 18gVitamin A: 105IUVitamin C: 1.6mgCalcium: 85mgIron: 1.6mg
Keyword gluten-free vegan pumpkin pie
Tried this recipe?Let us know how it was!
Previous Post: « Butternut Squash And Kale Lo Mein With Crispy Tofu
Next Post: Thanksgiving Potato Stuffing Balls with a Cranberry Center »

Reader Interactions

Comments

  1. jenna | the urben life says

    November 6, 2018 at 5:49 pm

    Yay, I am all about the holiday season!!! I can’t wait for all the fall baking 🙂 I’ve never heard of Teff Flour, I’ll have to check it out.

    Reply
  2. Erin Dee says

    November 6, 2018 at 9:25 pm

    This pumpkin pie is a must make dessert for the holidays! Love that it’s gluten free and vegan!

    Reply
  3. Alisa Fleming says

    November 7, 2018 at 9:40 am

    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!

    Reply
  4. Sarah says

    November 7, 2018 at 7:19 pm

    Looks scrumptious! Love the sounds of that pecan crust.

    Reply
  5. Celeste says

    November 9, 2018 at 10:52 am

    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!

    Reply
    • Kathy Hester says

      November 9, 2018 at 11:14 am

      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/

      Reply
  6. Rose says

    November 19, 2018 at 12:51 am

    Wonderful recipe! I just made this 🙂 I love Teff, it’s my new favorite!

    Reply
  7. Melody Friesen says

    May 17, 2020 at 11:58 am

    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!

    Reply
    • Kathy Hester says

      May 17, 2020 at 12:09 pm

      I haven’t tried it, but I bet it would work. Come back and let us know!

      Reply
  8. Kirsten says

    September 23, 2021 at 10:30 pm

    I’m not vegan but am gluten and dairy intolerant & used the pastry to make sausage rolls.
    For the pastry, I used 1 & 1/2 cups Teff flour, added a tablespoon of crushed chia seed & a beaten egg to the water, just to prevent pastry from being too crumbly when rolling it into sausage roll forms.
    It worked perfectly. thanks for sharing your recipe.

    Reply
  9. Kirsten says

    September 23, 2021 at 10:36 pm

    I’m not vegan but am gluten and dairy intolerant & used the pastry to make sausage rolls.
    Left out the pecans, sugar and cinnamon.
    For the savoury pastry, I used everything else & added a tablespoon of crushed chia seed & a beaten egg to the water, just to prevent pastry from being too crumbly when rolling it into sausage roll forms.
    It worked perfectly. thanks for sharing your recipe.

    Reply

    Reply

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