Pumpkin Pie
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
- Preheat
the oven to 350 degrees and oil a 9-inch pie pan.
Make the crust
- Put
the Maskal Ivory 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 BakePut 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.
Baker’s Notes
1. For the crust I just put all the ingredients dry in a super-blender, Blendtec, and coarse ground them. I then added the water and pulsed the mixture until it balled up. The pecans were halves, for oil I used a stick of roughly room temperature vegan margarine. The crust is about perfect just by the recipe – crunchy, intriguing dark color, slightly sweet. I’m pretty sure I can make a smallish cookie using this recipe. The name of the cookies would be “Teffmas Twackers” or something clever.
2. The pie overall was great, especially for making it for the first time. I did a Carob Pumpkin Pie. Modifications to the standard recipe included:
A. For sweetener I used 11 dates for one pie – no molasses or sugar
B. I added 1/3 cup toasted carob powder
C. I used about 1/3 cup tapioca flour for thickener
D. I used coconut milk
E. I added about ½ teaspoon cardamom
3. Reviews of the first pie were that the crust was to die for and the filling wasn’t pumpkiny enough. I used Natural Grocers canned organic pumpkin. I will switch to something high quality. I did not think the pie was spicy enough but I’m the kind of person who orders doubles routinely – sometimes multiple doubles at a time. I may go and replace some of my spices with small bulk packages of individual spices from the health food store bulk section to get fresher, more pungent flavors. Oh, and the best part – to mix I just put ALL the ingredients in my Super blander and zotted it all up then poured it directly into the crusted pie plate not bothering to clean the blender after the crust.
1. For the crust I just put all the ingredients dry in a super-blender, Blendtec, and coarse ground them. I then added the water and pulsed the mixture until it balled up. The pecans were halves, for oil I used a stick of roughly room temperature vegan margarine. The crust is about perfect just by the recipe – crunchy, intriguing dark color, slightly sweet. I’m pretty sure I can make a smallish cookie using this recipe. The name of the cookies would be “Teffmas Twackers” or something clever.
2. The pie overall was great, especially for making it for the first time. I did a Carob Pumpkin Pie. Modifications to the standard recipe included:
A. For sweetener I used 11 dates for one pie – no molasses or sugar
B. I added 1/3 cup toasted carob powder
C. I used about 1/3 cup tapioca flour for thickener
D. I used coconut milk
E. I added about ½ teaspoon cardamom
3. Reviews of the first pie were that the crust was to die for and the filling wasn’t pumpkiny enough. I used Natural Grocers canned organic pumpkin. I will switch to something high quality. I did not think the pie was spicy enough but I’m the kind of person who orders doubles routinely – sometimes multiple doubles at a time. I may go and replace some of my spices with small bulk packages of individual spices from the health food store bulk section to get fresher, more pungent flavors. Oh, and the best part – to mix I just put ALL the ingredients in my Super blander and zotted it all up then poured it directly into the crusted pie plate not bothering to clean the blender after the crust.
Teff Cookies
1 ¼ cup teff flour
½ cup pecans
2 TBS. cinnamon
1 TBS ground cardamom
Mix/blend dry ingredients to cornmeal consistency, set aside
16 large medjool dates, pitted
1/3 cup water
1 soft stick butter
Simmer dates in water for 10 minutes or so
Place warm dates in blender and add butter stick
Blend to a paste
Add dry ingredients to blender and mix everything a LITTLE
Plop mixture onto a large pan or plate and hand mix in more flour or water as you like. Dough should be almost crumbly.
Plop mixture onto a large pan or plate and hand mix in more flour or water as you like. Dough should be almost crumbly.
Form into small cookies and place on cookie sheet.
Make sure cookies are the same THICKNESS so they will all cook at the same rate
Bake for 25 minutes @ 325
