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Gluten-Free Vegan Pumpkin Pie with Teff Pecan Crust

My Gluten-free Vegan Pumpkin Pie is a wonderful option for a weeknight dessert or the centerpiece of your Thanksgiving table.

The teff-and-pecan crust gives this pie a distinctive, nutty flavor that elevates the classic pumpkin pie. Because the recipe is allergy-friendly, it’s easy to include guests with dairy, egg, soy, or gluten sensitivities—so everyone can enjoy dessert.

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

Please note: this post was sponsored by The Teff Company, the makers of Maskal Teff™ products. If you have trouble finding teff flour locally, you can purchase Maskal teff through common online retailers.

Vegan Pumpkin Pie Recipes Are a Must!

It’s helpful to have a reliable vegan pumpkin pie recipe on hand for holiday gatherings. If you love pumpkin as much as I do, you might find yourself making pumpkin desserts year-round. This version is straightforward, flavorful, and designed to be inclusive for guests with common food restrictions.

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

How Do You Make a Teff Pecan Pie Crust?

The gluten-free vegan crust is more delicate than a traditional all-purpose flour crust. For best results, I form the dough into a disk, then press it into the pie pan using my hands. Lightly oiling the pan before pressing the dough in helps prevent sticking.

I fold minced pecans into the crust for added texture and to complement the pumpkin filling—pecans and pumpkin are a natural pairing. The filling gets a mild deepness of flavor from a touch of molasses, which enhances the spice blend without overpowering it.

Why Make a Vegan Gluten Free Pumpkin Pie?

First and foremost, it tastes excellent. But beyond flavor, this pie solves a real problem: at large family gatherings it can be difficult to find desserts that are both vegan and gluten-free. This recipe lets you bring a dessert that most guests with common allergies can enjoy without missing out.

Can I Make This Gluten-free Vegan Pie Crust without Nuts?

You can omit the pecans if you need a nut-free crust, but you’ll want to adjust the balance of flour and oil so the dough still comes together and holds its shape. Without the nuts you may need slightly more flour or a touch less liquid; work gently so the crust remains tender.

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

More Vegan Teff Flour Recipes

  • Gluten Free Vegan Teff Brownies
  • Gluten-Free Chai-Spiced Teff Waffles
  • Vegan Teff Gingerbread
  • Gluten-free Apple Teff Pancakes with Homemade Date Caramel Syrup
  • Vegan Gluten-free Teff Crepes
  • Gluten-Free Vegan Teff Oat Rolls
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Gluten-free Vegan Pumpkin Pie with a Teff Flour Pecan Crust

Kathy Hester

This pie is a great final course for holiday meals. The spiced pumpkin filling is gently sweetened with brown sugar and balanced with a hint of molasses. It’s gluten-free, soy-free, egg-free, and dairy-free so guests with common allergies can enjoy dessert. The pie can be made up to two days ahead; if you prepare it the same day it will be served, allow at least three hours of chilling time in the refrigerator for the filling to set.
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Course
Dessert
Cuisine
American
Servings
8 servings
Calories
251 kcal

Ingredients

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 (425 g) can pureed pumpkin (or about 1 1/2 cups homemade pumpkin)
  • 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

  • Preheat the oven to 350°F (175°C) and lightly oil a 9-inch pie pan.

Make the crust

  • Combine the teff flour, coconut oil, brown sugar, cinnamon, and salt in a food processor. Pulse until the mixture resembles coarse cornmeal.
  • Add the minced pecans and the water, pulsing until the dough forms a ball. Wrap the dough and chill it in the refrigerator for about 20 minutes.
  • Lightly dust a work surface with teff or another gluten-free flour, shape the chilled dough into a disk, then transfer it to the prepared pie pan. Press the dough evenly up the sides and flute or decorate the edges with a fork or your fingers.
  • Bake the crust for 5 minutes, then remove it from the oven and allow it to cool slightly before adding the filling.

Make the filling

  • In a blender, combine the pumpkin, nondairy milk, brown sugar, cornstarch, molasses, cinnamon, allspice, ginger, nutmeg, salt, and cloves. Blend until completely smooth.
  • Place the prepared pie pan on a rimmed baking sheet—this helps keep the oven clean and makes it easier to handle the hot pie.
  • Pour the filling into the prebaked crust and spread it evenly with a spatula. Bake the pie for 40 minutes, or until the filling is set around the edges and slightly jiggly in the center.
  • Allow the pie to cool until the pan is cool enough to handle, then refrigerate it for at least 3 hours to let the filling fully set before slicing and serving.

Nutrition

Calories: 251kcal
Carbohydrates: 34 g
Protein: 3 g
Fat: 12 g
Saturated Fat: 6 g
Sodium: 238 mg
Potassium: 111 mg
Fiber: 2 g
Sugar: 18 g
Vitamin A: 105 IU
Vitamin C: 1.6 mg
Calcium: 85 mg
Iron: 1.6 mg
Keyword
gluten-free vegan pumpkin pie

Tried this recipe?
Let us know how it turned out in the comments.