Vegan Pumpkin Custard Pie
This delicious vegan pumpkin custard pie is an adaption of my vegan pumpkin spice latte pie from my book No-Bake Vegan Desserts. I’ve made a few tweaks to the recipe to make this a baked version with a coffee infused shortbread crust, creamy pumpkin custard filling and espresso whipped cream. The perfect vegan fall dessert for your vegan Thanksgiving table along with my pecan pie cheesecake and pumpkin creme brulee recipes.
This vegan pumpkin pie is:
- Light and creamy
- Easy to make
- Refined sugar free
- Infused with coffee and pumpkin spice for that festive PSL flavour
- Great as a Thanksgiving dessert
For the coffee shortbread crust you’ll need:
- Gluten Free all purpose flour: If you don’t need this recipe to be gluten free you can opt for regular plain flour at a 1:1 ratio.
- Coconut sugar: This sweetens the shortbread as well as adding a slight caramelised flavour. You can also use brown sugar if preferred.
- Coffee and pumpkin spice mix: Adding instant coffee granules and pumpkin spice to the crust add a subtle pumpkin spice latte flavour to the pie crust.
- Sea salt: This helps to enhance the flavours and sweetness of the tart.
- Vegan butter: Gives the crust a delicious shortbread flavour.
For the pumpkin custard filling you’ll need:
- Pumpkin puree: The main ingredient for this vegan pumpkin custard tart, you can make your own puree at home if you can’t get your hands on canned pumpkin. I go into more detail on how to make pumpkin/butternut squash puree in my pumpkin chocolate chip cookies post.
- Coconut milk: This is the base of this dairy free pumpkin custard pie. It adds fat to the custard as well as giving it a creamy consistency.
- Pure maple syrup: Using pure maple syrup compliments the fall flavours of this pie as well as helping keep this a refined sugar free pumpkin custard pie!
- Cornstarch: Also known as cornflour, this is the thickening agent for the pumpkin custard.
- Soya milk: This is used to create a paste with the cornstarch. If cornstarch is added directly to the hot mixture it can curdle and create a lumpy custard!
- Vanilla extract: This adds flavour and enhances the sweetness of the custard filling.
To decorate the vegan pumpkin pie you’ll also need extra canned coconut milk, maple syrup, coffee and vegan dark chocolate.
How to make this recipe (with step-by-step images)
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
Step 1: Making the crust
Making the shortbread crust for this vegan pumpkin spice pie couldn’t be easier! You’ll simply combine all of the ingredients in your food processor (flour, coconut sugar, instant coffee, pumpkin spice, salt and vegan butter) and blend them into a dough. Keep a little water on hand and add it if the dough is too dry or not sticking together between your fingers.
To get a nice even pastry crust I like to first split the dough into two parts. Press one half around the edges of the tart pin, pressing it into the sides using your fingers. Use a knife to trim off any excess pastry from the tops and then press the second half into the base of the pan. You can use a flat bottomed glass or cup measure to press and compact the dough into the base. Lastly with a fork prick the dough several times before baking until lightly browned. It’s important to allow the pie crust to cool fully before adding in the custard filling.
Step 2: Making the vegan pumpkin pie filling
Add the pumpkin puree, coconut milk, maple syrup and vanilla to a saucepan and bring to a simmer over a medium heat. Give the ingredients a whisk to make sure they are well combined.
In a small bowl, mix together the cornflour and soya milk until it forms a paste. Add the paste to the saucepan with the remaining ingredients and bring the mixture to a simmer and whisk continuously for 5 minutes.
Pour the pumpkin filling into the cooled tart shell and allow to cool slightly at room temperature for 10 minutes. Transfer the pie to the fridge to set completely for 3-4 hours. You can go ahead and prep the cream topping in the meantime and keep it chilled until you’re ready to decorate the pie later on!
Step 3: Making the espresso cream topping (optional)
Mix the coffee with one tablespoon of boiling water and set aside to cool in the fridge for 30 minutes. Whisk together the coconut milk and maple syrup in a bowl using an electric whisk or stand mixer. Lastly add the cooled coffee and whisk again to combine.
Transfer the cream into a piping bag fitted with an open star tip and pipe around the edges of the tart. Top with some chocolate shavings before serving if desired.
Transfer the pie to a plate and wrap it well with plastic wrap or tin foil and refrigerate. You can also use an airtight container to store the pie if you have one big enough.
If you’d like to freeze any leftover pumpkin pie you can pop it into an airtight container and defrost as needed. Make sure you allow a couple of hours for the pie to defrost before serving.
How to fix a lumpy custard
If your custard is lumpy after adding the cornstarch to your filling, even after several minutes of cooking and whisking, then simply pass it through a fine mesh sieve before pouring the custard into the pastry shell.
More vegan pumpkin desserts
- Pumpkin cupcakes with cream cheese frosting
- Pumpkin creme brulee
- Pumpkin spice caramel slices
- Pumpkin chocolate chip cookies
- Pumpkin spice frosted brownies
- Pumpkin pecan bread
More vegan fall desserts
Vegan Pumpkin Custard Pie
- 1 ½ cups gluten-free all purpose flour sub with regular all purpose flour
- 4 tbsp coconut sugar
- 1 tbsp instant coffee granules
- 1 tsp pumpkin spice mix
- ½ tsp sea salt
- 6 tbsp vegan butter
- 1-2 tbsp water as needed
- ½ cup pumpkin puree
- 14.1 oz can full fat coconut milk
- ½ cup pure maple syrup
- 2 tsp vanilla extract
- 5 tbsp cornstarch (cornflour)
- 4 tbsp soya milk
- 1 tsp pumpkin spice mix
- 1 ½ cups chilled canned coconut milk see recipe notes
- 2 tbsp pure maple syrup
- 1 tbsp instant coffee
- Preheat your oven to 180°C (356°F). Add the flour, coconut sugar, instant coffee, pumpkin spice, salt and vegan butter to your food processor and blend until they form a a dough consistency. If needed, add 1-2 tablespoons of water and blend again until the mixture comes together.
- Evenly press the dough into the base and sides of the tart tin and use a fork to prick several holes into the base. Bake the crust for 15 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).
- Add the pumpkin puree, coconut milk, maple syrup and vanilla to a saucepan and bring to a simmer over a medium heat. In a small bowl, mix together the cornflour and soya milk until it forms a paste. Add the paste to the saucepan with the remaining ingredients and bring the mixture to a simmer and whisk continuously for 5 minutes.
- Pour the pumpkin filling into the cooled tart shell and allow to cool slightly at room temperature for 10 minutes. Transfer the pie to the fridge to set completely for 3-4 hours.
- Mix the coffee with one tablespoon of boiling water and set aside to cool in the fridge for 30 minutes. Whisk together the coconut milk and maple syrup in a bowl using an electric whisk or stand mixer. Lastly add the cooled coffee and whisk again to combine.
- Transfer the cream into a piping bag fitted with an open star tip and pipe around the edges of the tart. Top with some chocolate shavings before serving if desired.