Gluten Free Vegan Pumpkin Pie with a Pecan Teff Crust

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In a world where you can be anything, be kind.

Gluten Free Vegan Pumpkin Pie

Yield

8 servings

Type

Vegan

 Time

1 hour

Level

Beginner

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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

You just need:

Filling Ingredients – can pureed pumpkin  – nondairy milk – brown or coconut sugar – organic cornstarch – molasses – ground cinnamon – ground allspice – ground ginger – ground nutmeg – salt – ground cloves

Having trouble finding teff flour?  You can get it on Amazon!

Step 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.

Step 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.

Step 3

Shape the dough into a disk. Then transfer to the pie pan and press it evenly up the sides.  Bake for 5 minutes, then remove from oven and let cool before you add the filling.

Step 4

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.

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

Step 5

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