Whole Foods Vegan Pumpkin Pie Recipe

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I’ve always been inspired by the Whole Foods Vegan Pumpkin Pie. It’s rich, indulgent, and most importantly, free from animal products, making it a perfect dessert for vegans and non-vegans alike.

How to make Whole Foods Vegan Pumpkin Pie

Whole Foods Vegan Pumpkin Pie is a plant-based version of the traditional pumpkin pie sold at Whole Foods Market.

Ingredients

For the crust (vegan):

• 1 ¾ cups all-purpose flour (or gluten-free flour if preferred)
• ½ teaspoon salt
• ¾ cup vegan butter or coconut oil (cold and solid)
• 4–6 tablespoons ice-cold water

For the pumpkin filling:

• 1 can (15 oz) pumpkin puree (make sure it’s unsweetened; canned is fine, or use fresh roasted pumpkin puree)
• ¾ cup coconut milk (full-fat works best for creaminess)
• ½ cup brown sugar (or coconut sugar)
• ¼ cup maple syrup (adds depth of flavor and natural sweetness)
• 2 tablespoons cornstarch or arrowroot powder (as the egg replacement to help thicken the filling)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• Pinch of salt

Instructions

Step 1: Make the crust

1. Mix dry ingredients: In a large mixing bowl, whisk together the flour and salt.
2. Work the fat in: Add the cold vegan butter or coconut oil, cutting it into the flour using a fork, pastry cutter, or your hands until the mixture resembles coarse crumbs.
3. Add water: Gradually add ice-cold water, one tablespoon at a time, until the dough comes together. It should be firm but not sticky.
4. Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
5. Roll out the crust: On a lightly floured surface, roll out the dough into an even circle about 1/8 inch thick. Transfer it to a 9-inch pie pan and press it gently into the edges. Trim and crimp the edges as desired.

Step 2: Prepare the filling

1. Combine the ingredients: In a mixing bowl, whisk together canned pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined.
2. Optional blending: For an ultra-smooth texture, you can blend the filling in a food processor or blender before pouring it into the crust.

Step 3: Assemble the pie

1. Pour in the filling: Transfer the pumpkin mixture into the prepared crust, spreading it out evenly with a spatula.
2. Bake: Preheat your oven to 350°F (175°C). Bake the pie for 50–60 minutes. The filling may still be slightly jiggly in the center, but it will set as it cools. The crust should be lightly golden.
3. Cool completely: Let the pie cool at room temperature for at least 2–3 hours before serving to ensure the filling fully sets. For best results, refrigerate for a couple of hours or overnight.

Tips for Success

• Use full-fat coconut milk: This gives the pie filling its signature creamy texture. Avoid light coconut milk or watery alternatives.
• Don’t skip chilling the crust: Keeping the crust cold ensures it bakes up nice and flaky. If it gets too warm while rolling, refrigerate briefly before transferring to the pie pan.
• Add your twist: Substitute brown sugar with coconut sugar for deeper caramel notes or add a touch of orange zest for a citrusy fall vibe.
• Bake ahead: Whole Foods Vegan Pumpkin Pies often taste better the next day since the flavors deepen after resting. Make it a day ahead if you’re hosting a holiday or dinner party.
• Toppings: Serve slices with vegan whipped cream (like whipped coconut cream), a drizzle of maple syrup, or a sprinkle of candied pecans for extra flair.

Ingredients Substitutes

If you’re recreating the classic Whole Foods Vegan Pumpkin Pie and need to substitute certain ingredients (whether for dietary restrictions, availability, or personal taste), there are plenty of excellent swaps that won’t compromise flavor or texture.

For the Vegan Pie Crust

1. All-Purpose Flour Substitute

If you can’t or prefer not to use all-purpose flour, try these alternatives:

• Gluten-Free Flour Blend: Use a 1:1 gluten-free flour mix designed for baking. Brands like King Arthur or Bob’s Red Mill work well.
• Almond Flour: A gluten-free, grain-free option that lends a slightly nutty flavor. However, almond flour may require the addition of an egg replacer or xanthan gum to bind it together.
• Whole Wheat Flour: If you want a heartier, fiber-rich crust, whole wheat flour works well. Expect a denser texture compared to white flour.

2. Vegan Butter Substitute

If vegan butter isn’t available or you’re looking for other options:

• Coconut Oil (Solid): Works as a 1:1 swap for vegan butter. Use refined coconut oil to avoid a coconut flavor; unrefined coconut oil will add a mild tropical taste.
• Vegetable Shortening: Gives a flaky texture similar to butter, but note that it lacks flavor. Pair it with a little salt or sugar to enhance the taste.
• Olive Oil or Avocado Oil: These can be used, but keep in mind that oil-based crusts are less flaky and more crumbly.

3. Ice-Cold Water Substitute

Some people avoid using plain water in pie crusts. You can substitute:

• Plant-Based Milk (Chilled): Almond, coconut, or oat milk can add subtle flavor and moisture to the crust.
• Vodka: Some bakers swear by using chilled vodka in pie crusts since it evaporates during baking, leaving a flakier texture. (This works overall, even for vegan crusts.)

For the Pumpkin Filling

1. Pumpkin Purée Substitute

If canned or fresh pumpkin purée isn’t available, try these alternatives:

• Butternut Squash Purée: Roasted and mashed butternut squash has a similar creamy texture and mild sweetness.
• Sweet Potato Purée: Use cooked and puréed sweet potatoes. This option lends a slightly richer and sweeter flavor, so reduce the sugar slightly if needed.
• Carrot Purée: Use steamed and processed carrots. While it won’t taste quite the same, it’s a decent last-minute choice for bulk and sweetness.

2. Coconut Milk Substitute

Coconut milk adds creaminess to the filling, but you can use other dairy-free options:

• Cashew Cream: Blend soaked cashews with water to create a rich and creamy milk alternative. This option works amazingly well for pie filling.
• Soy Milk (Full-Fat): Soy milk is neutral in flavor and works well if you’re avoiding coconut milk. Add a tablespoon of neutral oil (like canola) to mimic the fat content.
• Oat Cream or Oat Milk (Thick): Oat cream is naturally creamy and sweet, making it a great match for Whole Foods Vegan Pumpkin Pie.
• Almond Milk: A lighter option that adds subtle flavor, though it won’t be as creamy as coconut milk.

3. Brown Sugar Substitute

If you don’t have brown sugar or want an alternative:

• Coconut Sugar: A natural sweetener with a caramel-like flavor. This is a great 1:1 substitute for brown sugar.
• Maple Sugar: Similar to brown sugar in sweetness but with maple undertones.
• White Sugar + Molasses: Combine 1 cup white sugar with 1 tablespoon molasses to make your own brown sugar replacement.
• Raw Cane Sugar or Turbinado Sugar: Provides a less processed alternative to brown sugar with crunchy crystals and a hint of molasses flavor.

4. Maple Syrup Substitute

For a liquid sweetener that replaces maple syrup:

• Agave Syrup: Use a 1:1 ratio for a similar sweetness level.
• Date Syrup: Adds a naturally rich, caramel-like sweetness. Ideal for a healthier alternative.
• Brown Rice Syrup: A thicker, less sweet option than maple syrup but works well with pumpkin pie spices.

5. Cornstarch Substitute (Egg Replacement)

In vegan pumpkin pies, cornstarch is used as a thickener in place of eggs. If you don’t have cornstarch, try:

• Arrowroot Powder: Acts almost identically to cornstarch and works as a 1:1 replacement.
• Tapioca Starch: Use the same amount as cornstarch; it thickens while remaining smooth in texture.
• Flaxseed Meal: Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water to create a gel-like egg replacement. This will add slight nuttiness to the pie.
• Agar-Agar Powder: Use ½ teaspoon of agar-agar dissolved in water as a plant-based gelatin substitute.

6. Vanilla Extract Substitute

If you’re out of vanilla extract, you can replace it with:

• Maple Syrup: Adds a sweet and earthy flavor, though not the same as vanilla. Use the same amount.
• Almond Extract: Be careful, as this is more potent. Use only half as much as the recipe calls for vanilla extract.
• Coconut Extract: Adds both a sweet aroma and richness to your filling.

Final Thoughts

Whole Foods Vegan Pumpkin Pie isn’t just a dessert—it’s a seasonal experience. By pairing your Whole Foods Vegan Pumpkin Pie with these sides and accompaniments, you can create a well-rounded and memorable treat for yourself and your guests.

More Pie Recipes:

• Copycat Broma Bakery Pecan Pie Recipe
• Marie Callender’s Dutch Apple Pie Recipe
• Whole Foods Pumpkin Pie Recipe
• Sam’s Club Pumpkin Pie Recipe