Now that Halloween is over, we quickly move into the “official holiday season”. I have to say that I have no love for stores putting up Christmas trees and decorations before the leaves start to change color. I’m just not ready for the December holidays, but this Gluten-free Vegan Pumpkin Pie with a Teff Flour Pecan Crust is perfect for dinner tonight or for your big Thanksgiving celebration.
Please note that this post is sponsored by The Teff Company, the makers of Maskal Teff™ products
The teff 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!
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. 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.
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 Bake
- Put 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.
More pumpkin recipes for you to try:
- Vegan Whole Wheat Pumpkin Bread Minis
- Slow Cooker Maple Pumpkin Spice Latte
- Pumpkin Cranberry Dog Cookies
- Vegan Pumpkin Spice Frozen Coffee
- Slow Cooker Pumpkin Coconut Caramel Sauce
- Slow Cooker Pumpkin Spice Cashew Creamer
- Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal
- Vegan Pumpkin Gingerbread with No Added Oil
- Harry Potter’s Pumpkin Juice
- Vegan Pecan Pumpkin Shake – No Ice Cream Needed!
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