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

Name: Gluten-free Vegan Pumpkin Pie with a Teff Flour Pecan Crust
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
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; 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

Prep:30minCook:40min

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.

Updated at: Thu, 21 Nov 2024 10:04:10 GMT