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vegan pumpkin pie.

Vegan Pumpkin Custard Pie

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.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Servings 8
Calories 443kcal



  • 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





  • 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).


  • 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.


  • 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.


  • 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.


  • 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.


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