+GF +SF
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. 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. —KH
SERVES 8
CRUST
1 cup (125 g) teff flour
¼ cup (55 g) coconut oil
2 tbsp (25 g) brown sugar or coconut sugar
1 tsp ground cinnamon
¼ tsp salt
½ cup (60 g) minced pecans
¼ cup (60 ml) water
FILLING
1 (15-oz [425-g]) can puréed pumpkin, or 1½ cups (270 g) homemade
¾ cup (180 ml) unsweetened nondairy milk
½ cup (95 g) brown sugar or coconut sugar
3 tbsp (28 g) organic cornstarch
1 tbsp (22 g) molasses
1 tsp ground cinnamon
1 tsp ground allspice
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
¼ tsp ground cloves
Preheat the oven to 350°F (177°C) and oil a 9-inch (23-cm) pie pan.
FOR 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 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 it 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 it from the oven and let it cool before you add the filling.
FOR THE FILLING
Put the pumpkin, milk, sugar, cornstarch, molasses, cinnamon, allspice, ginger, nutmeg, salt and cloves into your blender, and blend until smooth.
ASSEMBLY
Put the pie pan with the prepared crust on a sheet pan. This will keep the oven clean and make it easier to grab the hot pie out of the oven later.
Pour the filling into the crust and spread it evenly using a spatula. Put it 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.
*SEE PHOTO INSERT