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

Serves 1 9-inch pie     adjust servings

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.


    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


    1. Preheat the oven to 350 degrees and oil a 9-inch pie pan.

    Make the crust

    1. 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.
    2. 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.
    3. 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.
    4. Bake for 5 minutes, then remove from oven and let cool before you add the filling.

    Make the Filling

    1. 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

    1. 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.
    2. Pour the filling into the crust and spread evenly using a spatula. Put in the oven and bake for 40 minutes.
    3. 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.


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