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
Scale
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
