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.
Course Dessert
Cuisine American
Keyword gluten-free vegan pumpkin pie
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 251kcal
Author Kathy Hester


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


  • 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.


Calories: 251kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Sodium: 238mg | Potassium: 111mg | Fiber: 2g | Sugar: 18g | Vitamin A: 105IU | Vitamin C: 1.6mg | Calcium: 85mg | Iron: 1.6mg