Buttermilk Pumpkin Pie with Teff Pie Crust.

What to do when you have a hankering for pumpkin pie, and realize you have neither sweetened condensed milk nor evaporated milk?  Use another thickened dairy product, of course.  It occurred to me you could probably make pumpkin pie with almost any other dairy product, such as yogurt or sour cream.  I know restaurants and those who want a particularly decadent pie have used heavy cream.  I had buttermilk on hand, so that’s what I used.

As anyone who reads this knows, I’ve been experimenting with non-wheat flours.  I happened to find a recipe for an all-teff crust (teff being an Ethopian grain, used to make injera, a sour, spongy flatbread).  Having heard that teff could be considered deep, rich, and somewhat chocolatey, I thought it would make a suitable substitute for graham crackers.  It was, but next time I might make a combination crust.  Also, this recipe makes enough for there to be quite a thick crust.  If you prefer a thinner crust (or even one of standard thickness), you will have some leftover.

Buttermilk Pumpkin Pie with Teff Crust (1 9-inch pie)


  • 2 c. teff flour
  • 1/2 c. butter, melted
  • 1/2 c. water
  • 1/2 c. brown sugar
  • 1/2 tsp. salt
  • 2 c. pumpkin puree
  • 3/4 c. buttermilk
  • 3/4 c. whole milk
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. cinnamon
  • 3/4 tsp. ginger
  • 1/2 grated whole nutmeg
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt


  1. Preheat oven to 425.  For crust, mix first five ingredients in a bowl until thoroughly combined.  Press into a pie pan, and then bake about 10 minutes, or until cooked.
  2. Lower heat to 350.  Mix remaining ingredients in a bowl, and then pour into prebaked crust.  Bake about an hour, or until pie is just slightly jiggly in the center.  Remove, and let cool to room temperature before serving.

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