Easy Pumpkin Custard Pie

Name: Pumpkin Custard Pie
Prep time: 30 min
Total time: 210 min
Ingredients: 1 ½ cups gluten-free all purpose flour (sub with regular all purpose flour); 4 tablespoons coconut sugar; 1 tablespoon instant coffee granules; 1 teaspoon pumpkin spice mix; ½ teaspoon sea salt; 6 tablespoon vegan butter; 1-2 tablespoons water (as needed); ½ cup pumpkin puree; 14.1 oz can full fat coconut milk; ½ cup pure maple syrup; 2 teaspoons vanilla extract; 5 tablespoons cornstarch ((cornflour)); 4 tablespoons soya milk; 1 teaspoon pumpkin spice mix; 1 ½ cups chilled canned coconut milk (see recipe notes); 2 tablespoons pure maple syrup; 1 tablespoon instant coffee

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 pie, sweet potato pie, and pumpkin muffin recipes.

📖 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.

ingredients for vegan pumpkin pie measured out in bowls.

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.

🥣 How To Make Pumpkin Custard Pie

Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.

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.

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.

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.

adding cornflour to thicken pumpkin custard.

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.

💬 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.