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

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

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/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
Visit Gluten-free Vegan Pumpkin Pie with a Teff Flour Pecan Crust By Kathy Hester - Healthy Slow Cooking @ healthyslowcooking.com for full recipe








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