Denmo’s Kitchen: Pumpkin Teff Pie (Vegan + Gluten Free + Sugar Free)

Denmo’s Kitchen: Pumpkin Teff Pie (Vegan + Gluten Free + Sugar Free)

I told Wesley I wanted to figure out if I could make pumpkin pie with a teff crust. His face screwed up and he immediately went into whiplash. Teff, my friends, is a wonderful grain that doesn’t get all the stardom of quinoa, but it’s just as delicious and nutritious.

Teff is about the size of a poppy seed and comes in a variety of colors like white, red, and brown. It has a mild, nutty flavor with an excellent balance of amino acids, and it is also high in protein, calcium, and iron. The coconut cream topping takes is amazing even if you can’t get it to be as fluffy as its dairy counterpart. When shopping for coconut milk, get the full fat kind and give the can a good shake. If it’s too sloshy, it’s not as fresh. Look for a rich, warm sound of coconut milk versus a watery one. I’m excited to make this one again! If you’re interested in trying out a new delicious pie that has none of the dairy or gluten and fools everyone at the table, give this one a go!

Pumpkin Teff Pie with Coconut Whipping Cream

Teff Crust


  • 2 cups teff grain
  • 1/2 cup maple syrup or ¼ tsp  stevia
  • 1/2 cup coconut oil
  • 1/2 tsp. sea salt


  1. Combine all of the ingredients in a mixing bowl.
  2. Without rolling or refrigerating, press dough with your fingers into a pie plate.
  3. Bake for 10 minutes. Add pumpkin filling.

Pumpkin Filling


  • 2 cans pumpkin puree
  • ½ maple syrup or brown rice syrup
  • ¼ cup canned coconut milk
  • 1 tablespoon coconut oil
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp sea salt
  • 1 tsp xanthan gum


  1. Blend all ingredients until smooth. Pour into pie shell and bake for one hour. (Check pie at 40 minutes; if it’s getting brown, cover it with aluminum foil.)
  2. Remove from oven and cool for 30 minutes. Best chilled for at least four hours before slicing.

Easy Coconut Whipped Cream


  • 1 can coconut milk (full fat)
  • 1 tsp vanilla extract
  • stevia, maple syrup, or cane sugar to taste


  1. Refrigerate can overnight.
  2. Remove and flip upside down so the liquid separates from the coconut cream. Chill mixing bowl in freezer for at least five minutes.
  3. Open can and pour out watery liquid (about one cup) and save for your morning smoothie.
  4. Scoop out coconut cream into your cold mixing bowl.
  5. Whip the cream with a hand blender for 3-5 minutes until you’ve reached a fluffy consistency.
  6. Add a touch of sweetener (stevia, cane sugar, or maple syrup) and vanilla extract and whip again.
  7. Dollop on pie. Also great on top of fresh fruit!  If you have extra, seal well and store in fridge. Will keep for up to 10 days.

Enjoy! xo denmo


Denmo is the founder and CEO of Earthbody. She is a writer, artist, therapist, and coach. You can reach Denmo here.

Earthbody is San Francisco’s most popular sanctuary famous for their integrative massage and bodywork sessions, spa rituals, private consultations, and handcrafted line of holistic skincare made fresh each week in small batches with love.

View our Treatments | Book a Session | Shop our Products


Like what you see here? Sign up to receive nuggets of inspiration, reflection, and wisdom delivered to your inbox each week. It's totally free -- no strings attached. (And we don't sell or share your info with anyone. Promise.) Spread the love.