featured 16734

Gluten-Free Vegan Pumpkin Pie with Teff Pecan Crust

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

The teff and pecan crust adds a nutty depth and a richer flavor than a standard pie crust, while keeping the recipe allergy-friendly so more people can enjoy it.

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

This post was created in partnership with The Teff Company, makers of Maskal Teff™ products. If you don’t find them locally you can order Maskal Teff™ online.

Vegan Pumpkin Pie Recipes Are a Must!

Everyone should have a reliable vegan pumpkin pie in their recipe box—whether for Thanksgiving or simply because pumpkin season (or any season) calls for it. This version is easy to make and stays true to the classic flavors you expect, with a few tweaks to keep it plant-based and gluten-free.

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 butter-based crust. I form it into a disk, then press it evenly into the pie pan with my hands. Lightly oiling the pan first prevents sticking and helps the crust release cleanly.

I fold chopped pecans into the crust for texture and a complementary flavor that pairs beautifully with pumpkin and warm spices.

The filling has a slightly darker tone than some pumpkin pies because of a touch of molasses, which enhances the spice blend and rounds out the sweetness.

Why Make a Vegan Gluten Free Pumpkin Pie?

Mostly because it tastes wonderful. It’s also a thoughtful choice when serving a crowd: vegan and gluten-free desserts allow guests with dietary restrictions to enjoy the celebration without missing out.

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

Yes—you can omit the nuts, but you’ll need to adjust the liquid and fat proportions to get the right texture. Nuts add structure and flavor, so without them expect to tweak the amount of flour and oil to achieve a dough that holds together well.

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 Date Caramel
  • Vegan Gluten-free Teff Crepes
  • Gluten-Free Vegan Teff Oat Rolls
img 16734 6

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

Kathy Hester

This pie is a lovely finish to a holiday meal. Spiced pumpkin filling is gently sweetened with brown sugar and a hint of molasses. It’s free of gluten, soy, eggs, and dairy, so guests with common allergies can enjoy dessert. Make it up to two days ahead, or if making the same day, allow about three hours of refrigeration for the filling to set.
5 from 4 votes
Print Recipe
Pin Recipe

Prep Time
30
Cook Time
40
Total Time
1 10

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 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

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

Make the crust

  • Combine 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 water, pulsing until a dough ball forms. Refrigerate the dough ball for 20 minutes.
  • Flour a work surface, shape the dough into a disk, transfer to the prepared pie pan, and press evenly up the sides. Crimp the edges with a fork or your fingers.
  • Bake the crust for 5 minutes, then remove and let cool before adding the filling.

Make the filling

  • Blend the pumpkin, nondairy milk, brown sugar, cornstarch, molasses, cinnamon, allspice, ginger, nutmeg, salt, and cloves until smooth.
  • Place the prepared crust on a sheet pan, pour in the filling, and spread evenly with a spatula to reduce spills and make handling easier.
  • Bake for 40 minutes, then let the pie cool until the pan is safe to handle.
  • Refrigerate the pie for about 3 hours so the filling can fully set before serving.

Nutrition

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

Keyword gluten-free vegan pumpkin pie


Tried this recipe?
Let us know how it was!