Creamy Vegan Pumpkin Pie (No-Crust Custard Style)
🌱 Creamy Vegan Pumpkin Pie 🎃
This Creamy Vegan Pumpkin Pie is the filling only — a no-crust custard baked in a pie dish, meal-prep cups, or silicone molds. No eggs. No dairy. It sets like classic pumpkin pie and tastes like Thanksgiving in a spoon.
I love baking one big dish and a few small cups from the same batter. Don’t overbake. The center should still jiggle a little. It firms in the fridge. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Custard 💚
- 🌱 Completely vegan
- 🎃 Real pumpkin pie flavor
- 🥧 No crust needed
- 🥣 Creamy baked custard
- 🧊 Make-ahead cups
- 🍂 Warm spice
The Secret to Custard That Sets
Coconut milk plus cornstarch (or tapioca) replaces the eggs. Blend until completely smooth so you don’t get lumps. Bake until the edges look set and the middle still moves. Chill at least 4 hours before you call it pie.
Frequently Asked Questions ❓
Can I pour this into a crust? 🥧
Yes. Use a baked vegan pie crust and bake the filling 40–50 minutes.
Pumpkin puree or pie filling? 🎃
Plain puree. Pie filling is already sweetened and spiced.
How long does it keep? 🧊
5 days in the fridge, covered.
🌱 Creamy Vegan Pumpkin Pie (No-Crust Custard Style)
Ingredients 🛒
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup maple syrup or brown sugar
- 3 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions 👩🍳
- Preheat oven to 350°F (175°C).
- Blend pumpkin, coconut milk, maple, cornstarch, spices, vanilla, and salt until smooth.
- Pour into a pie dish, ramekins, or silicone cups.
- Bake 40–50 minutes for a full dish, or 25–35 minutes for small cups, until the edges are set and the center jiggles.
- Cool, then chill at least 4 hours. Serve cold.
Nutrition
| Nutrient | Per serving (1/8) |
|---|---|
| Calories | 160 |
| Protein | 2g |
| Net carbohydrates | 18g |
| Total carbohydrates | 20g |
| Fiber | 2g |
| Total fat | 9g |
| Sodium | 85mg |
Estimates based on pumpkin puree, coconut milk, and maple with no crust. Exact numbers may vary by coconut milk brand.
Notes & Tips 💡
- A pinch of black pepper makes the spice taste warmer.
- Small cups are done sooner than a big pie dish. Start checking early.
- This is excellent with coconut whipped cream.
- If the top cracks, that’s fine. It still tastes like pie.
This Creamy Vegan Pumpkin Pie is crustless, spiced, and baked like custard. Pumpkin pie you can portion into cups. 🎃🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
Comments
No comments yet. Be the first!