Dessert

Gluten-Free Vegan Pumpkin Pie with Pecan Crust

Name: Gluten-Free Vegan Pumpkin Pie with Pecan Crust
Yield: One 9-inch pie

Author:

Healthy Slow Cooking, Kathy Hester

Serves:

One 9-inch pie

Author:

Healthy Slow Cooking, Kathy Hester

Serves:

One 9-inch pie

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.

Read Kathy’s full post on this recipe here.

Instructions

Preheat the oven to 350°F and oil a 9-inch pie pan.

Make the Crust

Put the 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 Bake

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.
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.

Ingredients

Crust Ingredients

Maskal Teff Flour

1 cup Maskal Teff flour (ivory or brown)
1/4 cup coconut oil
2 Tbsp brown sugar (or coconut sugar)
1 tsp cinnamon
1/4 tsp salt
1/2 cup pecans, finely chopped
1/4 cup water

Filling Ingredients

1 (15 ounce/425g) can pureed pumpkin (or 1 ½ cup homemade)
3/4 cup unsweetened nondairy milk
1/2 cup brown sugar (or coconut sugar)
3 Tbsp organic cornstarch
1 Tbsp molasses
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground cloves

Dessert

Gluten-Free Vegan Pumpkin Pie with Pecan Crust

Author:

Healthy Slow Cooking, Kathy Hester

Serves:

One 9-inch pie

Author:

Healthy Slow Cooking, Kathy Hester

Serves:

One 9-inch pie

Instructions

Make the Crust

Make the Filling

Put the Pie Together and Bake

Ingredients

Crust Ingredients

Maskal Teff Flour

Filling Ingredients

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Gluten-Free Vegan Pumpkin Pie with Pecan Crust

Author:

Healthy Slow Cooking, Kathy Hester

Serves:

One 9-inch pie

Author:

Healthy Slow Cooking, Kathy Hester

Serves:

One 9-inch pie

Instructions

Make the Crust

Make the Filling

Put the Pie Together and Bake

Ingredients

Crust Ingredients

Filling Ingredients

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