Whole Foods Pumpkin Pie

Indulge in the wholesome flavors of fall with this Whole Foods Pumpkin Pie, a delectable twist on the classic dessert that's perfect for holiday gatherings or cozy nights in. Made from scratch, this recipe features a buttery, flaky crust and a rich, creamy filling crafted with velvety pumpkin purée, full-fat coconut milk, and warm spices like cinnamon, ginger, nutmeg, and cloves. Sweetened naturally with brown sugar and a touch of maple syrup, it offers a balanced sweetness that complements the earthy pumpkin flavor. The recipe is entirely customizable, allowing you to garnish your pie with dollops of whipped cream or a dash of cinnamon. With simple preparation and an irresistibly creamy texture, this pumpkin pie strikes the perfect balance between tradition and modern, whole-food ingredients. Whether you're hosting or craving a seasonal treat, this pie is sure to impress!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 1.25 cups All-purpose flour
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter (cold, cubed)
• 3 tablespoons Ice water
• 2 cups Pumpkin purée
• 1 cup Coconut milk (full-fat)
• 0.75 cups Brown sugar
• 2 tablespoons Maple syrup
• 2 whole Large eggs
• 1 teaspoons Vanilla extract
• 1 teaspoons Ground cinnamon
• 0.5 teaspoons Ground ginger
• 0.25 teaspoons Ground nutmeg
• 0.125 teaspoons Ground cloves

Directions

Step 1

In a large bowl, whisk together flour and salt for the crust.

Step 2

Using a pastry blender or your fingers, cut the cold, cubed butter into the flour until the mix resembles coarse crumbs.

Step 3

Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

Step 4

Form the dough into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

Preheat your oven to 375°F (190°C).

Step 6

On a lightly floured surface, roll out the chilled dough into a 12-inch circle.

Step 7

Carefully transfer the rolled-out dough into a 9-inch pie pan, trimming and crimping the edges as desired.

Step 8

In a mixing bowl, whisk together the pumpkin purée, coconut milk, brown sugar, maple syrup, eggs, and vanilla extract until smooth.

Step 9

Add the cinnamon, ginger, nutmeg, and cloves, and whisk until well combined.

Step 10

Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.

Step 11

Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set but slightly jiggly in the center.

Step 12

Allow the pie to cool completely on a wire rack before serving.

Step 13

Optional: Serve with whipped cream or a sprinkle of cinnamon on top.

Nutrition Facts

Serving size	(1173.3g)

Amount per serving	% Daily Value*
Calories	2645.9

Total Fat 155.8g	0%
Saturated Fat 112.2g	0%
Polyunsaturated Fat g
Cholesterol 258.3mg	0%
Sodium 703.1mg	0%
Total Carbohydrate 302.8g	0%
Dietary Fiber 24.4g	0%
Total Sugars 156.6g
Protein 26.3g	0%

Vitamin D 0IU	0%
Calcium 327.0mg	0%
Iron 22.2mg	0%
Potassium 1960.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 3.9%

Carbs: 44.6%