This delicious vegan pumpkin 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. Just like my vegan apple piesweet potato pie, and pumpkin muffin recipes.

vegan pumpkin pie with cream topping.Pin

📖 Recipe Overview

  • Light and creamy
  • Easy to make
  • Gluten-free
  • Refined sugar-free
  • Infused with coffee and pumpkin spice for that festive PSL flavor
  • Great as a Thanksgiving dessert

🧾 Ingredients Needed

ingredients to make vegan pumpkin custard pie.Pin
ingredients for vegan pumpkin pie measured out in bowls.Pin

Ingredient Notes

  • 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 adds a slightly caramelized flavor. You can also use brown sugar if preferred.
  • Coffee and pumpkin spice mix: Adding instant coffee granules and pumpkin spice to the crust adds a subtle pumpkin spice latte flavor to the pie crust.
  • 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 gives it a creamy consistency.
  • Pure maple syrup: Using pure maple syrup compliments the fall flavors of this pie as well as helps keep this a refined sugar-free pumpkin custard 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. If cornstarch is added directly to the hot mixture it can curdle and create a lumpy custard!
  • Vanilla extract: This adds flavor and enhances the sweetness of the custard filling.
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🥣 How To Make Pumpkin Custard Pie

Step 1: Make 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. 

making pumpkin custard pie crust.Pin

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 the custard filling.

Step 2: Make the vegan pumpkin pie filling

Add the pumpkin puree, coconut milk, maple syrup, and vanilla to a saucepan and bring to a simmer over medium heat. Give the ingredients a whisk to make sure they are well combined.

making vegan pumpkin custard pie filling.Pin

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 it to cool slightly at room temperature for 10 minutes. Transfer the pie to the fridge to set it 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: Make the espresso cream topping (optional)

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.

vegan pumpkin custard tart with pumpkin spice.Pin

💬 FAQs

How to store pumpkin custard pie?

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. 

Can I freeze vegan pumpkin pie?

Yes! 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.

close up of pumpkin custard pie.Pin

🍂 More Vegan Pumpkin Desserts

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📖 Recipe

Pumpkin Custard Pie

4.91 from 20 votes
PREP TIME: 30 minutes
Chilling Time: 3 hours
TOTAL TIME: 3 hours 30 minutes
Servings: 8
PRINT RECIPE PIN RECIPE

Description

This delicious vegan pumpkin 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 centerpiece for your vegan Thanksgiving dessert table.

Ingredients

Crust

  • 1 ½ cups (188 g) gluten-free all purpose flour, sub with regular all purpose flour
  • 4 tablespoons (50 g) coconut sugar
  • 1 tablespoon (5 g) instant coffee granules
  • 1 teaspoon (2 g) pumpkin spice mix
  • ½ teaspoon (3 g) sea salt
  • 6 tablespoon (85 g) vegan butter
  • 1-2 tablespoons (15 ml) water, as needed

Filling

  • ½ cup (122 g) pumpkin puree
  • 14.1 oz (400 ml) can full fat coconut milk
  • ½ cup (118 ml) pure maple syrup
  • 2 teaspoons (10 ml) vanilla extract
  • 5 tablespoons (40 g) cornstarch, (cornflour)
  • 4 tablespoons (60 ml) soya milk
  • 1 teaspoon (2 g) pumpkin spice mix

Topping

  • 1 ½ cups (360 g) chilled canned coconut milk, see recipe notes
  • 2 tablespoons (30 ml) pure maple syrup
  • 1 tablespoon (5 g) 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 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 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 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.

Notes

  • Coconut milk: 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.

Nutrition

Calories: 443kcal | Carbohydrates: 49g | Protein: 5g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 246mg | Potassium: 354mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2815IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 4mg
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Recipe Rating




6 Comments

  1. 5 stars
    This pie is delicious! I have made it a number of times and everyone loves it, vegans and non-vegans. I did, however make a few changes. I left out the coffee in the crust and added vanilla extract instead, 1/2 tsp. And for the filling, I increased the pumpkin from 1/2 cup to a full cup and pumpkin spice from 1 tsp to 1 1/2. I did not make the topping, the pie tastes great without it, although it looks much more festive with it.
    I enjoy your blog, and love trying out your recipes. Thank you!

    1. Hi Vardit,

      I'm so happy you enjoyed the recipe and your amendments sound lovely! I'm planning on making this again soon so will definitely try your suggestion of extra pumpkin 🙂

  2. Hey, Christina!
    I love all your recipes and look forward to trying this one out, for Pumpkin pie has always been one of my favorites ( I also love autumn with a passion!)
    I just wanted to see if I could substitute the full-fat coconut milk for another ingredient due to my allergy to coconuts 🙁
    I truly thank you in advance!

    1. Hi Betsi,

      Thank you so much 🙂 Delighted to hear from another autumn lover, I'm excited about all the pumpkin things as well (even though it's still 40°C here at the moment lol).

      I haven't personally tried subbing the coconut milk, but it plays a role in setting the filling as coconut milk firms up when chilled. With that in mind, I would try replacing it with another plant-based cream such as soy cream or oat cream. Then once the custard has finished cooking, I would whisk in 50g of cubed vegan butter, as this should help it to firm when chilled similar to coconut milk.

      I hope all works out and please do let me know if you give it a try!

  3. 4 stars
    Is this recipe definitely done with a 9 inch tin? I have one but it seems far too big for the amount of dough. Thanks!