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!
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Recipe Information
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
Instructions
In a large bowl, whisk together flour and salt for the crust.
Using a pastry blender or your fingers, cut the cold, cubed butter into the flour until the mix resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
Form the dough into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
Carefully transfer the rolled-out dough into a 9-inch pie pan, trimming and crimping the edges as desired.
In a mixing bowl, whisk together the pumpkin purée, coconut milk, brown sugar, maple syrup, eggs, and vanilla extract until smooth.
Add the cinnamon, ginger, nutmeg, and cloves, and whisk until well combined.
Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set but slightly jiggly in the center.
Allow the pie to cool completely on a wire rack before serving.
Optional: Serve with whipped cream or a sprinkle of cinnamon on top.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 112.2 g | 561% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 302.8 g | 110% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 156.6 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1961 mg | 42% | |
*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.
