Description

This Easy Vegan Pumpkin Custard Pie is a delightful plant-based twist on a classic favorite, perfect for autumn and holiday celebrations. Featuring a gluten-free, coffee and pumpkin spice infused crust, a creamy pumpkin puree filling enriched with coconut milk and maple syrup, and finished with a luscious coffee-flavored coconut cream topping. The pie is baked to perfection, chilled to set, and garnished with optional chocolate shavings for an indulgent, dairy-free dessert everyone will love.

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

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Instructions

Preheat and prepare tart tin: 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, and optionally line the base with parchment paper for easy removal.
Make the crust dough: In a food processor, combine the gluten-free flour, coconut sugar, instant coffee granules, pumpkin spice mix, sea salt, and vegan butter. Blend until dough forms. Add 1-2 tablespoons water if needed to bring the dough together and blend again.
Shape and bake crust: Press the dough evenly into the base and up the sides of the tart tin. Prick the base several times with a fork to prevent bubbling. Bake in the preheated oven for 15 minutes or until lightly browned. Remove and allow to cool in the tin, do not remove it yet.
Prepare the filling: In a saucepan, combine pumpkin puree, full-fat coconut milk, maple syrup, and vanilla extract. Heat over medium heat until simmering. In a small bowl, mix cornstarch and soy milk to form a smooth paste, then add this to the saucepan. Add pumpkin spice mix as well. Continue whisking and simmering for 5 minutes until thickened.
Fill tart and chill: Pour the hot pumpkin filling into the cooled crust. Let the pie cool at room temperature for 10 minutes, then transfer to the refrigerator to set completely for 3-4 hours.
Prepare coffee-flavored coconut cream topping: Dissolve instant coffee in 1 tablespoon boiling water. Refrigerate to cool for 30 minutes. Using an electric whisk or stand mixer, whip the chilled full-fat coconut milk with maple syrup until light and fluffy. Add the cooled coffee and whip briefly to combine.
Decorate the pie: Transfer the whipped coffee coconut cream into a piping bag fitted with an open star tip. Pipe decorative dollops around the edges of the pie. Optionally, sprinkle some chocolate shavings on top before serving.
Storage instructions: Store the pie wrapped well with plastic wrap or foil in the fridge. Alternatively, keep it in an airtight container. The pie can also be frozen in an airtight container; thaw in the fridge for a couple of hours before serving.

Notes

For best results with the coconut milk, chill the cans overnight and only use the firm cream that forms at the top for the topping.
Instant coffee adds a subtle depth to both the crust and topping, but can be omitted if preferred.
Adjust water amount in crust dough carefully to avoid overly sticky dough.
Use gluten-free flour to keep the pie gluten-free, or regular all purpose flour as a substitute.
This pie sets best after chilling thoroughly; don’t skip the fridge time.
Leftover pie can be frozen and thawed for later enjoyment.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American