If you have been searching for a dessert that brings all the comforting flavors of fall without any fuss, this Easy Vegan Pumpkin Custard Pie Recipe is absolutely the treat you need. With its silky smooth pumpkin filling nestled in a tender, lightly spiced crust and topped with a dreamy coconut-coffee cream, this pie is a cozy celebration of seasonal favorites, completely plant-based and irresistibly delicious. It’s a wonderful way to share a slice of autumn magic with friends and family, whether it’s the holidays or simply a chilly evening craving something sweet and satisfying.
Ingredients You’ll Need
These ingredients are simple pantry staples but come together in harmony to create a pie that is rich in texture, flavor, and color. Each item has a purpose: from the buttery vegan crust to the creamy pumpkin filling and that special coffee-infused coconut topping that brings it all home.
- 188 g gluten-free all purpose flour: Use regular all-purpose flour if preferred; this forms the base of your crust.
- 50 g coconut sugar: Adds a subtle caramel depth and natural sweetness to the crust.
- 1 tablespoon instant coffee granules: Brings a gentle bitterness that balances sweetness perfectly.
- 1 teaspoon pumpkin spice mix: Infuses the crust with quintessential autumn warmth and aroma.
- ½ teaspoon sea salt: Enhances all the flavors for just the right savory touch.
- 85 g vegan butter: Makes the crust tender and flaky; choose a high-quality one for best results.
- 1-2 tablespoons water: Helps bring the dough together without making it soggy.
- 125 g pumpkin puree: The heart and soul of the custard filling, providing that iconic pumpkin flavor.
- 400 g can full fat coconut milk: Creates a creamy, luscious texture and rich mouthfeel.
- 120 ml pure maple syrup: Natural sweetener that complements the pumpkin perfectly.
- 2 teaspoons vanilla extract: Adds depth and a sweet fragrance to the filling.
- 5 tablespoons cornstarch (cornflour): Thickens the custard ensuring it sets beautifully.
- 4 tablespoons soy milk: Blends with cornstarch to make a smooth custard base.
- 1 teaspoon pumpkin spice mix: More warm spices to elevate the filling.
- 360 g chilled full-fat canned coconut milk: Used for the luscious cream topping, providing richness and fluffiness.
- 2 tablespoons pure maple syrup: Sweetens the topping naturally.
- 1 tablespoon instant coffee: Mixed into the topping for a subtle, fragrant kick.
How to Make Easy Vegan Pumpkin Custard Pie Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 180°C (356°F). Lightly grease your 9″ tart tin, and if you want, line it with parchment paper for easy removal later. In a food processor, combine your flour, coconut sugar, instant coffee granules, pumpkin spice, salt, and vegan butter. Pulse until the mixture clumps together like a dough. If it feels too dry, add one or two tablespoons of water gradually and blend until it holds. Press the dough evenly into your tart tin’s base and sides, then prick the base with a fork to prevent bubbles. Bake it for 15 minutes or until it’s beautifully golden. Let it cool, but keep it in the tin — the filling will go right in next.
Step 2: Make the Custard Filling
While the crust is cooling, start on that creamy pumpkin custard. In a medium saucepan, mix your pumpkin puree, canned coconut milk, maple syrup, and vanilla extract. Heat gently over medium heat until it just starts to simmer. Meanwhile, whisk together the cornstarch and soy milk into a smooth paste. Stir this paste into the saucepan and whisk continuously for about five minutes until the filling thickens into a rich custard. This step is the magic that gives this pie its silky smooth texture, a hallmark of this Easy Vegan Pumpkin Custard Pie Recipe.
Step 3: Assemble and Chill
Pour that luscious pumpkin filling into your pre-baked and cooled tart shell. Let it sit for 10 minutes at room temperature to settle, then pop the whole thing in the fridge for at least 3 to 4 hours to set completely. Patience really pays off here — the longer it chills, the better the texture and flavor meld.
Step 4: Prepare the Topping
For the finishing touch, dissolve your instant coffee in a tablespoon of boiling water and refrigerate for around 30 minutes to cool. Whisk the chilled coconut milk with maple syrup until it turns light and fluffy, then add the cooled coffee and whisk again until fully blended. This dreamy coffee coconut cream brings an unexpected twist, turning your pie into a showstopper.
Step 5: Decorate and Serve
Fill a piping bag fitted with an open star tip with your coffee coconut cream and pipe pretty swirls or rosettes around the edges of the pie. For extra elegance, sprinkle chocolate shavings atop if you wish. Voila! Your Easy Vegan Pumpkin Custard Pie Recipe is ready to dazzle.
How to Serve Easy Vegan Pumpkin Custard Pie Recipe
Garnishes
The coffee-infused coconut cream topping is already a star, but you can add a few extra touches. Consider a light dusting of cinnamon or extra pumpkin spice for warmth, or sprinkle finely chopped toasted pecans or walnuts for crunch and nuttiness that contrast beautifully with the creamy custard.
Side Dishes
Serve this pie alongside a cup of warm chai tea or a rich espresso to echo the coffee notes in the crust and topping. For a refreshing balance, a crisp autumn salad with apple slices and candied pecans works wonderfully, cleansing the palate between bites.
Creative Ways to Present
Turn each slice into an event by serving on pretty plates with a drizzle of maple syrup or a scattering of fresh pomegranate seeds. For a fun twist, layer small portions of the custard in clear glasses with crumbled crust as a parfait. This variation is lovely for casual gatherings or potlucks.
Make Ahead and Storage
Storing Leftovers
This pie keeps beautifully in the refrigerator, tightly covered with plastic wrap or in an airtight container, for up to four days. The flavors even get richer after a day or two, so leftovers are something to look forward to.
Freezing
If you want to save some for later, freezing is a good option. Wrap the whole pie tightly in plastic wrap and then foil to prevent freezer burn, or transfer slices individually to airtight containers. When you’re ready, thaw in the fridge overnight for best texture.
Reheating
This pie is best enjoyed chilled, but if you prefer a warmer slice, allow it to come to room temperature first. You can gently warm slices in a microwave for 15-20 seconds, but avoid overheating which can affect the custard’s silky texture.
FAQs
Can I make this pie gluten-free?
Absolutely! Using gluten-free all-purpose flour works perfectly in this recipe and delivers a loving crust that holds up well without compromising taste or texture.
Is it possible to make this recipe nut-free?
Yes, simply ensure your vegan butter and any toppings you use don’t contain nuts. The recipe itself doesn’t require nuts, so it’s naturally adaptable for nut-free diets.
Can I substitute pumpkin with another squash?
You can use butternut squash puree as a substitute, which will give a slightly sweeter and milder flavor but still keeps the essence of the pie intact.
How long does the pie need to set in the fridge?
For best results, allow it to chill for at least 3 to 4 hours. This ensures the custard firms up to a sliceable consistency and all flavors marry wonderfully.
What can I use instead of coconut milk?
Full-fat canned coconut milk adds richness and a subtle coconut flavor that is key here. If you’re avoiding coconut, try a thick oat or cashew cream, but the texture and flavor may vary slightly.
Final Thoughts
This Easy Vegan Pumpkin Custard Pie Recipe is a heartfelt hug in dessert form that’s both comforting and elegantly simple. Whether you’re new to vegan baking or a seasoned pro, it’s a beautiful way to savor the flavors of fall without any fuss. I can’t wait for you to try it out and share in the delicious memories it creates around your table.
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Easy Vegan Pumpkin Custard Pie Recipe
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This Easy Vegan Pumpkin Custard Pie is a delightful dairy-free and egg-free dessert perfect for autumn. Featuring a gluten-free crust blended with pumpkin spice and instant coffee, it is filled with a creamy pumpkin custard made from pumpkin puree, coconut milk, and maple syrup. The pie is topped with a velvety coffee-infused coconut cream, making it a flavorful and festive treat suitable for vegans and those seeking a refined, cruelty-free pumpkin pie.
Ingredients
Crust
- 188 g gluten-free all purpose flour (or regular all purpose flour)
- 50 g coconut sugar
- 1 tablespoon instant coffee granules
- 1 teaspoon pumpkin spice mix
- ½ teaspoon sea salt
- 85 g vegan butter
- 1–2 tablespoons water (as needed)
Filling
- 125 g pumpkin puree
- 400 g can full fat coconut milk
- 120 ml pure maple syrup
- 2 teaspoons vanilla extract
- 5 tablespoons cornstarch (cornflour)
- 4 tablespoons soy milk
- 1 teaspoon pumpkin spice mix
Topping
- 360 g chilled full-fat canned coconut milk
- 2 tablespoons pure maple syrup
- 1 tablespoon instant coffee
- 1 tablespoon boiling water
- Chocolate shavings (optional, for garnish)
Instructions
- Preheat and prepare crust: Preheat your oven to 180°C (356°F). Lightly grease the base and sides of a 9-inch round tart tin with oil or vegan butter, optionally lining the base with parchment paper for easier removal.
- Make the crust dough: In a food processor, combine flour, coconut sugar, instant coffee, pumpkin spice, sea salt, and vegan butter. Blend until the mixture resembles a dough. If the dough is too dry, add 1-2 tablespoons water gradually and blend until it comes together.
- Form and bake crust: Press the dough evenly into the base and sides of the tart tin. Use a fork to prick several holes into the base to prevent bubbling. Bake in the preheated oven for 15 minutes until lightly browned. Allow the crust to cool completely without removing from the tin.
- Prepare pumpkin filling: In a medium saucepan, combine pumpkin puree, coconut milk, maple syrup, vanilla extract, and pumpkin spice, then bring to a gentle simmer over medium heat. In a small bowl, mix cornstarch and soy milk until smooth to make a paste, then whisk it into the simmering pumpkin mixture. Continue whisking constantly and let simmer for 5 minutes until thickened.
- Fill and chill pie: Pour the thickened pumpkin custard filling into the cooled crust. Let the pie cool slightly at room temperature for about 10 minutes, then transfer it to the refrigerator to set firmly for 3 to 4 hours.
- Prepare coffee coconut cream topping: Mix the instant coffee with 1 tablespoon boiling water and place in the fridge to cool for 30 minutes. Using an electric whisk or stand mixer, whip the chilled coconut milk with maple syrup until light and fluffy. Add the cooled coffee and whisk again to combine thoroughly.
- Decorate pie: Spoon the coffee coconut cream into a piping bag fitted with an open star tip and pipe decorative borders around the pie edges. Optionally, sprinkle chocolate shavings on top for extra decoration and flavor.
- Storage and serving: Transfer the pie to a plate and cover with plastic wrap or tin foil before refrigerating. Store in an airtight container if available. To freeze leftovers, place the pie in an airtight container and defrost in the refrigerator for a couple of hours before serving.
Notes
- The recipe uses gluten-free flour but can be substituted with regular all-purpose flour if gluten is not a concern.
- Chilled full-fat coconut milk is essential for whipping the topping into a creamy consistency.
- Instant coffee adds a subtle mocha flavor enhancing the pumpkin and spice notes.
- Allow enough time for the custard to set properly to achieve the ideal sliceable texture.
- You can garnish with chocolate shavings or vegan chocolate if desired for added richness.
- For best texture, avoid overbaking the crust or overcooking the filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
