This delicious homemade pumpkin pie is adapted from my vegan pumpkin spice latte pie from my book No-Bake Vegan Desserts. This baked version combines coffee-flavored pastry with a light and creamy pumpkin spiced custard and espresso whipped cream.
The perfect dessert for your Thanksgiving feast, especially if you've been tasked to make something that is also gluten-free and free from refined sugar. Just like my vegan apple pie, sweet potato pie, and pumpkin muffin recipes.
🧾 Ingredients
Here's everything you need to make this easy pumpkin pie recipe:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- 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 and gives a slightly caramelized flavor. You can also use soft brown sugar if preferred.
- Instant Coffee: This adds a subtle PSL flavor to the pie!
- Pumpkin Pie Spice: You can make your own with a mixture of ground cinnamon, nutmeg, ginger, and cloves.
- Pumpkin Purée: Pure canned pumpkin puree will give the best pumpkin flavor, do not use pumpkin pie filling as it has added ingredients.
- Coconut Milk: Gives the filling a rich, creamy texture.
- Pure Maple Syrup: You can swap this for agave syrup, but I love the flavor maple brings to the pie.
- Cornstarch: Also known as cornflour, this is the thickening agent for the pumpkin custard.
- Soy Milk: This is used to create a paste with the cornstarch. You can swap it for oat milk or almond milk if preferred.
- Vanilla Extract: This adds flavor and enhances the sweetness of the custard filling.
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🔪 Instructions
Here are step-by-step images showing how to make this delicious pie. Please refer to the detailed printable recipe box at the end of this page for full measurements and written instructions:
Step 1: Add the flour, coconut sugar, instant coffee, pumpkin spice, salt, and vegan butter to your food processor and blend until they form a dough consistency. If needed, add 1-2 tablespoons of water and blend again until the pie dough comes together.
Step 2: Evenly press the dough into the base and sides of the tart tin and use a fork to prick several holes into the bottom of the pie crust. Bake in a preheated oven for 15 minutes until slightly browned, then allow to cool.
Step 3: Add the pumpkin puree, coconut milk, maple syrup, and vanilla to a saucepan and bring to a simmer over medium heat. In a small bowl, mix the cornstarch and soy milk until it forms a paste.
Step 4: Add the cornstarch paste to the saucepan with the pumpkin mixture. Bring the mixture to a simmer and whisk continuously for 5 minutes until it has a smooth texture.
Step 5: Pour the creamy filling into the cooled tart shell and allow it to cool slightly at room temperature for 10 minutes.
Step 6: Transfer the pie to the fridge to set completely for 3-4 hours. Prepare the whipped cream topping and transfer it to a piping bag fitted with a star nozzle and decorate around the edges or center of the pie.
💭 Recipe Tips
Let the base of the tart cool completely before adding the filling. If added when hot, the filling can soak into the crust causing it to turn soggy!
If you prefer flaky pie crusts, try this vegan pastry instead.
Skip the coffee. If you aren't a coffee fan, simply omit it from the recipe, the pie will still be delicious without it!
💬 FAQs
Transfer any leftover pie to a plate, wrap it well with plastic wrap or tin foil, and refrigerate for up to 3 days. You can also use an airtight container to store the pie if you have one big enough.
Yes! If you'd like to freeze any leftover pumpkin pie, place the slices in an airtight container and defrost them in the fridge overnight as needed.
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
📖 Recipe
Easy Vegan Pumpkin Custard Pie
Ingredients
Crust
- 188 g (1 ½ cups) gluten-free all purpose flour sub with regular all purpose flour
- 50 g (4 tablespoons) coconut sugar
- 1 tablespoon instant coffee granules
- 1 teaspoon pumpkin spice mix
- ½ teaspoon sea salt
- 85 g (6 tablespoons) vegan butter
- 1-2 tablespoons (1-2 tablespoons) water as needed
Filling
- 125 g (½ cup) pumpkin puree
- 400 g (14 oz) can full fat coconut milk
- 120 ml (120 ml) pure maple syrup
- 2 teaspoons vanilla extract
- 5 tablespoons (40 g) cornstarch (cornflour)
- 4 tablespoons soy milk
- 1 teaspoon pumpkin spice mix
Topping
- 360 g (12.7 oz) chilled full-fat canned coconut milk *see note 1
- 2 tablespoons pure maple syrup
- 1 tablespoon instant coffee
Instructions
- Crust: Preheat your oven to 180°C (356°F). Lightly grease the base and sides of a round 9" tart tin with some oil or vegan butter, if desired you can also line the base with parchment paper.
- Add the flour, coconut sugar, instant coffee, pumpkin spice, salt, and vegan butter to your food processor and blend until they form 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).
- Filling: Add the pumpkin puree, coconut milk, maple syrup, and vanilla to a saucepan and bring to a simmer over medium heat. In a small bowl, mix the cornstarch and soy milk until it forms a paste. Add the paste to the saucepan with the remaining ingredients. Bring the mixture to a simmer and whisk continuously for 5 minutes.
- Pour the pumpkin filling into the cooled tart shell and allow it to cool slightly at room temperature for 10 minutes. Transfer the pie to the fridge to set completely for 3-4 hours.
- Topping: Mix the coffee with one tablespoon of boiling water and set it 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.
- Storage: Transfer the pie to a plate, 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.
Notes
- Coconut Milk: For the topping, refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can.
- 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.
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