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

• 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.