If you love classic homemade cream pies, this Vegan Sugar Cream Pie is a dessert you have to try! It features a flaky vegan pie crust filled with a smooth, rich vanilla custard made without eggs or dairy. A touch of cinnamon and nutmeg adds cozy flavor, while a buttery cinnamon-sugar topping creates a beautiful golden finish.
This old-fashioned-inspired dessert is simple enough for a weekend treat but elegant enough to serve at holiday dinners, family gatherings, and special occasions. Every slice is creamy, sweet, and wonderfully comforting!
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 45–55 minutes
- Cooling Time: 2 hours
- Total Time: About 3 hours 15 minutes
- Servings: 8
- Course: Dessert
- Cuisine: American-inspired
- Diet: Vegan, Dairy-Free, Egg-Free
Ingredients
For the Vegan Pie Crust
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold vegan butter, cubed
- 3–4 tablespoons ice-cold water
Alternatively, use one 9-inch store-bought vegan pie crust.
For the Creamy Vegan Filling
- 2 cups unsweetened, unflavored oat milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- ¼ cup vegan butter
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- â…› teaspoon ground nutmeg
For the Cinnamon-Sugar Topping
- 2 tablespoons melted vegan butter
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg (optional)
This Old-Fashioned Sugar Cream Pie Is Totally Vegan
Instructions
Step 1: Prepare the Vegan Pie Crust
In a large mixing bowl, whisk together the flour and salt.
Add the cold vegan butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, one tablespoon at a time, until the dough starts coming together.
Shape into a flat disk, wrap, and refrigerate for 30 minutes.
Flaky Vegan Pie Crust Recipe | King Arthur Baking
Step 2: Roll Out and Prepare the Crust
Preheat your oven to 375°F (190°C).
Lightly flour your work surface and roll the chilled dough into a circle large enough to fit a 9-inch pie plate.
Carefully transfer the dough into the pie plate. Press gently into the bottom and sides, trim excess dough, and crimp the edges.
Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans.
Step 3: Blind-Bake the Crust
Bake the crust for 15 minutes with the weights.
Carefully remove the parchment and weights, then bake for another 5–8 minutes until the bottom looks dry and lightly golden.
Set aside while preparing the filling.
How to blind bake pie crust | King Arthur Baking
Step 4: Make the Creamy Filling
In a medium saucepan, whisk together the sugar, cornstarch, flour, salt, cinnamon, and nutmeg.
Gradually pour in the oat milk while whisking continuously to prevent lumps.
Place the saucepan over medium heat. Cook for approximately 6–9 minutes, whisking constantly, until the mixture thickens into a smooth pudding-like custard.
Remove from the heat and stir in the vegan butter and vanilla extract until completely smooth.
Step 5: Fill the Pie Crust
Pour the warm custard filling into the prepared pie crust.
Use a spatula to spread it evenly and smooth the surface.
Gently tap the pie plate against the counter to release any large air bubbles.
Step 6: Add the Cinnamon-Sugar Topping
In a small bowl, combine the granulated sugar, cinnamon, and nutmeg.
Brush the surface of the custard with melted vegan butter, then sprinkle the cinnamon-sugar mixture evenly over the top.
Step 7: Bake the Pie
Reduce the oven temperature to 350°F (175°C).
Bake the pie for 20–25 minutes, until the filling is set around the edges and the topping looks lightly golden.
The center may still have a slight jiggle. Avoid overbaking, as the filling will continue to firm up while cooling.
This Old-Fashioned Sugar Cream Pie Is Totally Vegan
Step 8: Cool and Chill
Remove the pie from the oven and let it cool on a wire rack for about 1 hour.
Transfer it to the refrigerator and chill for at least 2 hours, preferably longer, until completely firm.
Slice with a sharp knife, wiping the blade between cuts for neat slices.
Old-Fashioned Vegan Sugar Cream Pie | VegNews
Step 9: Serve and Enjoy!
Serve chilled or slightly cool, with a little extra cinnamon sprinkled on top.
For an extra-special dessert, add a dollop of vegan whipped cream and enjoy every creamy bite!
This Old-Fashioned Sugar Cream Pie Is Totally Vegan
Tips for the Best Vegan Sugar Cream Pie
- Whisk constantly: This prevents lumps from forming in the custard.
- Use unsweetened oat milk: Choose an unflavored variety for the best vanilla flavor.
- Measure the cornstarch carefully: Too little can make the filling runny, while too much can make it overly firm.
- Blind-bake the crust: This helps prevent a soggy bottom.
- Chill completely: The filling needs enough time to set before slicing.
- Use vegan butter: Check the label to ensure your butter is dairy-free.
Easy Recipe Variations
Vegan Maple Sugar Cream Pie: Replace 2 tablespoons of the granulated sugar with pure maple syrup for a subtle maple flavor.
Coconut Sugar Cream Pie: Replace part of the granulated sugar with coconut sugar for a deeper caramel-like taste. The filling will be darker.
Chocolate Vegan Cream Pie: Add 2 tablespoons unsweetened cocoa powder to the dry filling ingredients.
Extra Vanilla Flavor: Add another teaspoon of vanilla extract or use vanilla bean paste.
Gluten-Free Version: Use a gluten-free pie crust and a suitable gluten-free all-purpose flour blend.
What to Serve with Vegan Sugar Cream Pie
- Vegan whipped cream
- Fresh strawberries or raspberries
- Sliced bananas
- Fresh blueberries
- A cup of coffee or chai tea
- Vanilla dairy-free ice cream
Storage Instructions
- Refrigerator: Cover and refrigerate for up to 3–4 days.
- Freezer: Freeze individual slices in airtight freezer-safe containers for up to 1 month. The custard texture may change slightly after thawing.
- Thawing: Thaw frozen slices overnight in the refrigerator.
- Make ahead: Prepare the pie a day ahead and keep it covered in the refrigerator until serving.
Because this pie contains a plant-based milk custard, don’t leave it at room temperature for more than 2 hours.
Frequently Asked Questions
1. Does vegan sugar cream pie taste like traditional sugar cream pie?
Yes! It has a similar sweet vanilla flavor and creamy custard texture, with cinnamon and nutmeg adding a warm, comforting finish.
2. Can I make this pie without cornstarch?
Cornstarch is important for thickening the filling. Replacing it requires another suitable thickener, and the final texture may be different.
3. Can I use almond milk instead of oat milk?
Yes. Unsweetened almond milk works, although the filling may be slightly less rich.
4. Why is my vegan cream pie filling runny?
It may not have cooked long enough to thicken, or it may not have chilled long enough. Cook the custard until noticeably thick before filling the crust, then refrigerate until completely set.
5. Can I make vegan sugar cream pie a day ahead?
Absolutely! Making it the day before is a great idea because the filling has plenty of time to chill and firm up.
Printable Recipe Card
Old-Fashioned Vegan Sugar Cream Pie | VegNews
Vegan Sugar Cream Pie
A creamy egg-free and dairy-free vanilla custard pie with a flaky crust and cinnamon-sugar topping.
Prep Time
20 minutes
Cook Time
45–55 minutes
Cooling Time
2 hours
Servings
8
Ingredients
Crust
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold vegan butter
- 3–4 tablespoons ice water
Filling
- 2 cups unsweetened oat milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- ¼ cup vegan butter
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- â…› teaspoon nutmeg
Topping
- 2 tablespoons melted vegan butter
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- Pinch of nutmeg
Instructions
- Mix flour and salt. Cut in cold vegan butter, then add ice water until dough forms. Chill 30 minutes.
- Roll dough into a 9-inch pie plate. Prick the bottom and blind-bake at 375°F (190°C) for 15 minutes with weights and another 5–8 minutes without.
- Whisk sugar, cornstarch, flour, salt, cinnamon, and nutmeg in a saucepan.
- Gradually whisk in oat milk. Cook over medium heat for 6–9 minutes, whisking until thick.
- Remove from heat and stir in vegan butter and vanilla.
- Pour filling into the baked crust.
- Brush with melted vegan butter and sprinkle with cinnamon-sugar.
- Bake at 350°F (175°C) for 20–25 minutes, until set around the edges.
- Cool for 1 hour, then refrigerate for at least 2 hours before slicing.
Notes: Use unsweetened, unflavored oat milk. Whisk the filling continuously to prevent lumps. Chill completely for clean slices. Refrigerate leftovers for 3–4 days
