Creamy Vegan Pumpkin Pie (No-Crust Custard Style)

ByHannah Peterson

This creamy vegan pumpkin pie is the ultimate cozy dessert—rich, silky, and packed with warm fall spices. It skips the crust for a simpler, fuss-free version that’s just as satisfying. Perfect for meal prep, holiday tables, or a quick sweet treat, this custard-style pie is easy to make and even easier to love.

🧾 Ingredients

  • 2 cups pumpkin purée (unsweetened)
  • 1 cup full-fat coconut milk (or almond milk for lighter option)
  • 1/3 cup maple syrup (adjust to taste)
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 ½ tsp pumpkin spice (or cinnamon + nutmeg + ginger)
  • ¼ tsp salt

👩‍🍳 Instructions

  1. Preheat oven
    Set oven to 350°F (175°C). Lightly grease ramekins or a baking dish.
  2. Blend until smooth
    Add all ingredients to a blender or bowl. Blend or whisk until completely smooth and creamy.
  3. Pour & prepare
    Pour mixture into ramekins or one larger dish. Smooth the tops with a spoon.
  4. Bake
    Bake for 35–50 minutes, depending on size. The center should be set with a slight jiggle.
  5. Cool & chill
    Let cool at room temperature, then refrigerate for at least 2 hours to fully set.

🍽️ Serving Suggestions

  • Top with coconut whipped cream
  • Sprinkle cinnamon, nutmeg, or pumpkin spice
  • Add toasted pecans or walnuts for crunch
  • Drizzle with maple syrup or vegan caramel sauce

🥗 Nutrition (Approx per serving)

  • Calories: 140–180
  • Carbs: 18–22g
  • Fiber: 3–4g
  • Sugar: 10–14g
  • Fat: 6–10g
  • Protein: 2–3g

✨ This dessert is proof that simple ingredients can create something truly comforting and delicious—no crust, no dairy, no stress.

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