Creamy Vegan Cranberry Custard Pie Recipe

This is the best vegan cranberry custard pie — a bright, tart, and creamy dessert that stands out on any holiday table. If you love traditional pies like pumpkin, apple, or pecan but want something different this year, this cranberry custard pie is a beautiful and delicious alternative. The flavor is tangy in the best way, similar to key lime or lemon meringue pie, and it pairs wonderfully with a light, sweet vegan whipped cream. The custard filling is cooked on the stovetop, so there’s no baking required for the filling itself, making the process straightforward and approachable.

What You Need For This Perfect Holiday Pie:

Fresh cranberries and cranberry juice: Use fresh cranberries and pure cranberry juice (not cocktail) for the best bright flavor and color.
Cane sugar: Adds needed sweetness to balance the tart cranberries.
Vegan heavy cream or non-dairy milk: A richer plant cream (such as a plant-based heavy cream) will make a creamier custard, but any non-dairy milk will work.
Cornstarch: Thickens the custard to a smooth, sliceable texture.
Vegan pie crust: Use a store-bought crust or make a homemade vegan pie crust—either will work. Bake the crust fully before adding the filling.

This recipe is simple and requires only seven main ingredients. If you use a pre-made crust, it becomes even quicker. The process is mostly stovetop cooking: bake the crust until golden, cook and strain the cranberry purée, prepare a cornstarch-thickened cream, fold the two together, and chill. The filling sets in the refrigerator, so the finished pie is smooth and custard-like without needing to bake the filling. For an elegant finishing touch, top with vegan whipped cream and, if you like, candied cranberries for shine and texture.

Why Should You Make This Cranberry Dessert?

Visually stunning: the deep ruby color is a showstopper on any dessert table.
Easy preparation: most of the work happens on the stovetop, and the filling is a no-bake custard.
Balanced flavor: sweet and tart together make for a refreshing, memorable pie.
Unique choice: a great alternative to common holiday pies when you want something different.
Festive and seasonal: cranberries feel holiday-appropriate and pair well with many other seasonal flavors.

The Best Vegan Cranberry Custard Pie

This tart, creamy cranberry curd-style pie is an elegant, dairy-free dessert. It keeps well in the refrigerator and slices beautifully when fully chilled.

Details

Course: Dessert
Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins
Servings: 12 Calories: 220 (approx.)
Author: Lauren Boehme

Ingredients

16 ounces fresh cranberries
1 cup pure cranberry juice (not cocktail)
1 1/2 cups organic cane sugar, divided
Pinch of salt
6 tablespoons cornstarch
1 cup vegan heavy cream or non-dairy milk
1 (9-inch) vegan pie crust, baked and cooled (homemade or store-bought)
Vegan whipped cream for topping

Instructions

Bake the pie crust according to package or recipe directions until fully done and golden brown. Because the filling isn’t baked, the crust should be completely cooked.
While the crust bakes, combine the fresh cranberries, cranberry juice, and 1/2 cup of the sugar in a medium saucepan. Heat over medium and simmer, stirring frequently, until the cranberries burst, about 5–6 minutes.
Add a pinch of salt, then blend the cooked cranberries until very smooth using an immersion blender or a countertop blender.
Strain the purée through a fine mesh strainer into a large bowl to remove seeds and any remaining solids; set the smooth purée aside.
Wipe the saucepan clean. Add the remaining 1 cup of sugar and the cornstarch to the pan and whisk together until no lumps remain.
Pour in the vegan cream or non-dairy milk and whisk until the mixture is smooth and uniform.
Place the pan over medium heat and bring to a simmer, whisking constantly. Cook until the cream mixture thickens and coats the back of a spoon, then reduce heat to low.
Whisk the strained cranberry purée into the thickened cream mixture. Continue to simmer for 1–2 minutes until fully combined and slightly thicker.
Remove the baked pie crust from the oven and let it cool a few minutes. Pour the cranberry custard into the crust and smooth the surface evenly.
Let the pie cool at room temperature about 30 minutes, then refrigerate and chill overnight to set completely.
When ready to serve, top with vegan whipped cream. For a finishing touch, garnish with candied cranberries or fresh berries for extra color and texture.

Notes

Use your favorite vegan pie crust recipe or a reliable store-bought crust. If you like a glossy, decorative finish, candy a handful of cranberries to place on top. The pie slices best when fully chilled; allow plenty of refrigeration time.

Video

A short demonstration video was produced for this recipe showing the stovetop custard process and assembly. Watching a quick video can help visualize blending and the desired custard thickness.

Nutrition (approx.)