Whole Foods Pumpkin Pie Recipe

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When I think about the perfect pumpkin pie, Whole Foods pumpkin pie always comes to mind. Their pies are the ideal blend of creamy pumpkin filling and flaky, buttery crust, making them the gold standard for dessert inspiration.

How to make Whole Foods Pumpkin Pie

Whole Foods Pumpkin Pie is a seasonal dessert sold at Whole Foods Market, typically around fall and Thanksgiving. It is a traditional-style pumpkin pie made with pumpkin puree, spices like cinnamon, nutmeg, and cloves, and usually a sweetened custard filling.

Ingredients

For the Filling:

• 1 can (15 oz) pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling).
• 3/4 cup brown sugar (packed, for that signature caramelized sweetness).
• 1/2 cup granulated sugar.
• 1 tsp ground cinnamon.
• 1/2 tsp ground ginger.
• 1/4 tsp ground nutmeg.
• 1/4 tsp ground cloves (optional for a richer spice blend).
• Pinch of salt.
• 2 large eggs.
• 1 can (12 oz) evaporated milk (to create that smooth, creamy texture).
• 1 tsp pure vanilla extract.

For the Crust:

• 1 3/4 cups all-purpose flour.
• 1/2 cup cold unsalted butter (cut into small cubes).
• 1 tbsp sugar.
• 1/4 tsp salt.
• 4–5 tbsp ice-cold water.

Instructions

Step 1: Prepare the Crust

If you’re using a store-bought crust, simply unroll it and fit it into a 9-inch pie pan, crimping the edges to your liking. If making homemade:

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the cold butter cubes and use a pastry cutter (or fork) to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form it into a disk, wrap it in plastic wrap, and refrigerate it for 30 minutes.
4. Once chilled, roll the dough out to fit your pie pan, carefully pressing it into place. Trim the edges and crimp as desired.

Step 2: Make the Filling

1. In a large mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix until evenly blended.
2. Add eggs to the mixture and whisk until smooth.
3. Gradually pour in evaporated milk and vanilla extract, stirring until the mixture becomes creamy and free of lumps.

Step 3: Assemble & Bake

1. Preheat your oven to 425°F.
2. Pour the pumpkin filling into the prepared crust.
3. Carefully transfer the pie to the oven and bake for 10 minutes at 425°F.
4. Lower the oven temperature to 350°F and continue baking for another 40–50 minutes, or until the filling is set and no longer jiggles in the center.
5. To test, insert a toothpick or knife into the center—it should come out clean when the pie is ready.

Step 4: Cool & Serve

1. Remove the pie from the oven and let it cool completely on a wire rack for at least 2–3 hours. This ensures the filling sets properly.
2. Serve slices with a dollop of freshly whipped cream or a sprinkle of cinnamon for garnish.

Tips for Success

• Choose Quality Ingredients: Use real pumpkin puree and fresh spices for the best flavor. If you can, Whole Foods carries organic pumpkin puree for an extra-rich taste.
• Don’t Overbake: Overbaking can cause cracks in the filling. Keep an eye on the Whole Foods Pumpkin Pie after the 40-minute mark.
• Make It Ahead: Whole Foods Pumpkin Pie are best when made a day in advance. Store it in the refrigerator and let it come to room temperature before serving.
• Add Your Twist: If you want to get creative, sprinkle chopped pecans on top before baking or drizzle the Whole Foods Pumpkin Pie with caramel sauce after it’s cooled.

What to serve with

Whole Foods Pumpkin Pie is a timeless fall dessert that brings warm spices and creamy richness to the table. But the magic doesn’t stop with just the pie—how you serve it can elevate the experience and make every slice even more indulgent.

Whipped Cream

A classic companion, whipped cream adds a light and airy touch to the velvety pumpkin pie filling.

For the ultimate flavor boost, try flavored whipped cream:

• Vanilla Whipped Cream: Infuse heavy cream with a dash of vanilla extract before whipping.
• Spiced Whipped Cream: Mix in a hint of cinnamon or nutmeg for a warm and aromatic addition.
• Maple Whipped Cream: Sweeten the cream with maple syrup for a fall-friendly twist.

Ice Cream

Serve your pumpkin pie with a scoop of ice cream for a decadent pairing. Top flavor choices include:

• Vanilla Bean Ice Cream: A mild and creamy option that pairs well with the pie’s spice profile.
• Cinnamon Ice Cream: Amplifies the warmth of the pie’s spices.
• Salted Caramel Ice Cream: Adds richness and a touch of saltiness, balancing the sweetness of the pie.

Caramel Sauce: Drizzle warm caramel sauce over your slice of pumpkin pie for a luxurious, golden finish. If you’re feeling adventurous, try salted caramel to add complexity.

Chopped Nuts: Sprinkle toasted pecans, walnuts, or candied nuts on top for crunch and texture. This works beautifully with the creamy filling and flaky crust.

Fresh Fruit: Garnish your pie with some fresh seasonal fruits like sliced apples, cranberries, or pomegranate seeds for a pop of color and tartness.

Ingredients Substitutes

Making a pumpkin pie that tastes just as heavenly as the iconic Whole Foods version doesn’t necessarily mean sticking rigidly to the original ingredients.

Substitutes for the Pumpkin Puree

• Butternut Squash Puree: Butternut squash puree has a similar texture and slightly nutty flavor profile that works beautifully in pumpkin pie recipes. Simply roast or steam the squash and puree as you would with pumpkin.
• Sweet Potato Puree: Sweet potatoes are a popular substitute and have a naturally creamy, slightly sweeter taste. As they’re denser, they may make your filling richer.
• Carrot Puree: While less common, creamy roasted carrot puree can also replace pumpkin puree. It delivers a somewhat milder flavor, so you might want to add slightly more spices to enhance the profile.
• Acorn Squash or Hubbard Squash: These squashes are great substitutes due to their naturally sweet, pumpkin-like taste. Prepared the same way as sugar pumpkins.

Substitutes for Evaporated Milk

Evaporated milk gives pumpkin pie its creamy and silky texture, but you can easily swap it out if needed:

• Heavy Cream or Half-and-Half: Replace equal parts evaporated milk with heavy cream or half-and-half. This will make your filling extra rich and creamy without impacting the flavor.
• Coconut Milk (Dairy-Free/Plant-Based Option): Full-fat canned coconut milk is one of the best non-dairy substitutes for evaporated milk as it has a similar consistency and rich texture.
• Almond Milk or Oat Milk (Dairy-Free Option): While thinner than evaporated milk, almond or oat milk can be used in a pinch. To thicken, add 1 teaspoon of cornstarch or flour per cup of milk before mixing it into the filling.
• Condensed Milk: Sweetened condensed milk can replace evaporated milk, but you’ll need to reduce the sugar in your recipe since it’s already sweetened.
• Whole Milk or 2% Milk: Regular milk is a basic alternative to evaporated milk. To match the denser consistency, simmer the milk on low heat until it is reduced by half (let it cool before adding to your pie filling).

Final Thoughts

Whole Foods Pumpkin Pie is delicious on its own, but pairing it with the right toppings, sides, and drinks really brings out its beauty.

More Pumpkin Pie Recipes:

• Sam’s Club Pumpkin Pie Recipe